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MEAT SCIENCE

期刊標題檢索 MEAT SCI 最新評論: Has anyone submitted this recently? How is the review speed? (2023-09-17)


期刊名稱:   ISSN:   主題領域:   影響因子範圍: -
索引:   類別:   開放訪問:   排序方式:

[MEAT SCIENCE]您好,您是該頁面的第 95015 位訪客。

期刊簡介
期刊名稱MEAT SCIENCE MEAT SCIENCE
LetPub Score
6.6
50 ratings
Rate

Reputation
7.4

Influence
5.6

Speed
8.5

期刊簡稱MEAT SCI
ISSN0309-1740
E-ISSN1873-4138
h-index142
CiteScore
CiteScoreSJRSNIPCiteScore Rank
13.001.3671.677
Subject fieldQuartilesRankPercentile
Category: Agricultural and Biological Sciences
Subcategory: Food Science
Q115 / 389

自引率 (2023-2024)12.30%自引率趨勢
掲載範囲
The qualities of meat – its composition, nutritional value, wholesomeness and consumer acceptability – are largely determined by the events and conditions encountered by the embryo, the live animal and the postmortem musculature. The control of these qualities, and their further enhancement, are thus dependent on a fuller understanding of the commodity at all stages of its existence – from the initial conception, growth and development of the organism to the time of slaughter and to the ultimate processing, preparation, distribution, cooking and consumption of its meat.
官方網站https://www.journals.elsevier.com/meat-science
在線稿件提交https://www.editorialmanager.com/MEATSCI
開放訪問No
出版商Elsevier BV
主題領域工程技术
出版國/地區ENGLAND
發行頻率月刊
創刊年1977
每年文章數234每年文章數趨勢
黃金OA百分比19.90%
Web of Science 四分位
2023-2024
WOS Quartile: Q1

CategoryEditionJIF QuartileJIF RankingJIF Percentage
FOOD SCIENCE & TECHNOLOGYSCIEQ122/173
索引 (SCI or SCIE)Science Citation Index
Science Citation Index Expanded
鏈接到PubMed Central (PMC)https://www.ncbi.nlm.nih.gov/nlmcatalog?term=0309-1740%5BISSN%5D
平均審稿時間 *來自出版商的數據:
來自作者的數據: About 6.0 month(s)
來自Elsevier的數據: Average 10.9 Week(s)
競爭力 *來自作者的數據: Moderate
在線文章發布時間來自Elsevier的數據: Average 3 Week(s)
參考鏈接
相關期刊 【MEAT SCIENCE】CiteScore趨勢
自引率趨勢 每年文章數趨勢
作者評論
*所有的審稿過程指標,如接受率和審稿速度,僅限於用戶提交的稿件。因此,這些指標可能無法準確反映期刊的競爭力或速度。
  • 同一學科的期刊
  • CiteScore趨勢
  • 自引率趨勢
  • 每年文章數趨勢
  •  
    學科內的可信期刊 影響因子
    TRENDS IN FOOD SCIENCE & TECHNOLOGYH-index: 162

    CiteScore: 32.50
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETYH-index: 82

    CiteScore: 26.20
    FOOD HYDROCOLLOIDSH-index: 132

    CiteScore: 19.90
    Food ChemistryH-index: 221

    CiteScore: 16.30
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITIONH-index: 135

    CiteScore: 22.60
    FOOD RESEARCH INTERNATIONALH-index: 134

    CiteScore: 12.50
    Innovative Food Science & Emerging TechnologiesH-index: 96

    CiteScore: 12.00
    LWT-FOOD SCIENCE AND TECHNOLOGYH-index: 115

    CiteScore: 11.80
    FOOD CONTROLH-index: 103

    CiteScore: 12.20
    Food and Bioprocess TechnologyH-index: 69

    CiteScore: 9.50
    學科內最受檢索的期刊 頁面查看次數
    Food Chemistry1088301
    FOOD RESEARCH INTERNATIONAL444374
    LWT-FOOD SCIENCE AND TECHNOLOGY438952
    FOOD CONTROL317298
    FOOD HYDROCOLLOIDS317244
    JOURNAL OF FOOD SCIENCE269728
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY197608
    TRENDS IN FOOD SCIENCE & TECHNOLOGY181919
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION170634
    MOLECULAR NUTRITION & FOOD RESEARCH167671
  •  

    MEAT SCIENCE MEAT SCIENCE
    明年預測:
    穩步上升 無變化 逐步下降  刷新
  •  

     
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  [MEAT SCIENCE] 的評論撰寫評論
作者: HJJ


領域: 农林科学
審稿時間: 12.0 month(s)
結果: 待定&不明


撰寫評論

2023-09-17 01:54:35 評論於
Has anyone submitted this recently? How is the review speed?
(0) 讚! | HJJ

作者: 来得及真的


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2023-07-07 11:09:44 評論於
May I ask whether the WB strip needs to be a whole film or can it be cut into corresponding areas? Because the machine in my research group is not capable of producing colorful images like the AI600, it only produces black and white images. Thank you.
(0) 讚! | 来得及真的

作者: 来得及真的


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2023-07-07 11:09:23 評論於
May I ask if the WB strip needs to be a whole film or can it be cut to the corresponding area? Because the machine we have in our research group is not like the AI600 that can produce colorful images, it is black and white. Thank you.
(0) 讚! | 来得及真的

作者: llbbbl


領域: 农林科学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2023-06-05 15:45:33 評論於
Required Reviews Completed 5 Days
(2) 讚! | llbbbl

作者: M0107


領域: 生物学
審稿時間: 0.0 month(s)
結果: 待定&不明


撰寫評論

2022-12-20 22:27:52 評論於
Brother, have you voted?
(0) 讚! | M0107

作者: 5464641kjhjkhh


領域: 农林科学
審稿時間: 1.0 month(s)
結果: 待定&不明


撰寫評論

2021-12-27 09:35:02 評論於
May I ask if anyone has submitted to this magazine recently? What are the requirements for papers and how is the review process in terms of speed? Thank you.
(3) 讚! | 5464641kjhjkhh

作者: 少


領域: 生命科学
審稿時間: 4.0 month(s)
結果: 修改後接受


撰寫評論

2018-06-29 11:37:26 評論於
The external review experts and editors are very serious / strict. After 4 months of review, there were 4 minor revisions. I am looking forward to having my paper accepted.

(1) 讚! | 少

作者: 632578


領域: 生命科学
審稿時間: 2.0 month(s)
結果: 修改後接受


撰寫評論

2017-11-08 15:26:17 評論於
Unlike SR, it also maintains the second district, haha,
(1) 讚! | 632578

作者: chris


領域: 生命科学
審稿時間: 2.0 month(s)
結果: 修改後接受


撰寫評論

2017-10-10 10:59:53 評論於
Reviewer is very serious, repaired four or five times before and after, and lasted for a whole year, finally received,
(4) 讚! | chris

作者: chris


領域: 生命科学
審稿時間: 3.0 month(s)
結果: 待定&不明


撰寫評論

2016-11-19 11:10:44 評論於
under review has changed 5 times so far, but I haven’t returned any opinions. I don’t know what the situation is
(0) 讚! | chris

作者: Anonymous


領域: 生命科学
審稿時間: 1.0 month(s)
結果: 待定&不明


撰寫評論

2016-10-12 14:53:06 評論於
meat science Journal Exchange QQ Group: 591310876, looking forward to joining the exchange....
(6) 讚! | Anonymous

作者: Anonymous


領域: 生命科学
審稿時間: 1.0 month(s)
結果: 待定&不明


撰寫評論

2016-10-12 14:49:42 評論於
submitted an article, the previous format review is still very fastYes, I wrote back in three or two days, and then with the editor nearly one month later, now under review, looking forward to good results, praying....
(1) 讚! | Anonymous

作者: 125673182@qq.com


領域: 生命科学
審稿時間: 12.0 month(s)
結果: 修改後接受


撰寫評論

2016-02-17 09:26:35 評論於
is very slow, overhauled 3 times, minor repairs twice, and it took 12 months from the start of submission to the recruitment.Among them, the overhaul was changed to the reviewer three times!
(0) 讚! | 125673182@qq.com

作者: zxb1204857297zxb@hotmail,com


領域: 生命科学
審稿時間: 9.0 month(s)
結果: 修改後接受


撰寫評論

2016-01-14 19:29:27 評論於
Review period is two months, two overhauls, and finally accepted, from submission to acceptance for a full 9 months, the speed is not fast
(0) 讚! | zxb1204857297zxb@hotmail,com

作者: 匿名


領域: 生命科学
審稿時間: 0.0 month(s)
結果:


撰寫評論

2012-08-26 21:34:00 評論於
11 Delivery in March, reviewed in March, mainly raised the grammar problem, only re-submitted in August after the re-submission, the speed is not too fast.
(0) 讚! | 匿名

作者: 匿名


領域:
審稿時間: 0.0 month(s)
結果:


撰寫評論

2011-08-18 21:21:00 評論於
Journal Homepage URL: http://www.elsevier.com/wps/find ... ription#description
(0) 讚! | 匿名

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