Food Science and Technology

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官方网站：http://foodscience.ucdavis.edu/

投稿网址：

PMC链接：http://www.ncbi.nlm.nih.gov/nlmcatalog?term=0101-2061%5BISSN%5D

食品科学和生物技术（食品科学；生物技术物；FSB），由韩国食品科学与技术协会（Kosfost）每两个月出版的国际期刊，提供食品科学与技术物理、化学、生物和健康方面的原始研究结果，以及与食品科学和生物技术相关的综述。自2003年起，FSB已被纳入当前内容和科学引文索引扩展（SCIE）。自2008年9月起，金融稳定委员会也被Scopus编入索引。提交手稿的金融稳定委员会运作一个在线提交系统。有关如何在线提交完整作者说明的详细信息，请访问：http://www.fsnb.或.kr/。所有的手稿都要接受双盲同行评审，以验证实验设计的有效性和结果、意义以及FSB的适当性。作者可以提交3-4名潜在审稿人的姓名和隶属关系，包括他们的电子邮件地址和电话号码；但是，总编辑没有义务选择推荐的审稿人进行审稿。通常，分配2个审阅者来审阅每一篇文章。审稿过程由各稿件的责任编辑负责。总编辑将把最后的决定通知作者。不接受一系列论文。科索斯特的会员资格不是提交出版手稿的先决条件。

The Food Science and Biotechnology (Food Sci. Biotechnol.; FSB), an international journal published bimonthly by the Korean Society of Food Science and Technology (KoSFoST), provides results of original research on the physical, chemical, biological, and health aspects of food science and technology, and a review related to food science and biotechnology. FSB has been covered in Current Contents and Science Citation Index Expanded (SCIE) from 2003. FSB has been also indexed by SCOPUS from September, 2008. Submission of Manuscript FSB operates an on-line submission system. Details of how to submit online and full author instructions can be found at: http://www.fsnb.or.kr/. All manuscripts are subject to double-blinded peer review for the validity of the experimental design and results, significance, and appropriateness for the FSB. The author may submit the names and affiliations of 3-4 potential reviewers, including their email addresses and telephone numbers; however, the Editor-in-Chief is not under obligation to select the suggested referees for reviewing the manuscript. Typically, 2 reviewers are assigned to review each article. Review process is handled by responsible editor for each manuscript. The author will be informed the final decision by the Editor-in-Chief. Papers in a series are not accepted. Membership in KoSFoST is not a prerequisite for submission of manuscript for publication.