Food Science and Biotechnology
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. Papers in a series are not accepted. Membership in KoSFoST is not a prerequisite for submission of manuscript for publication. Impact Factor FSB has an impact factor of 1.223 according to the Institute for Scientific Information's 2007 Journal Citation Reports.
5 Volumes 28 Issues 1,137 Articles available from 2010 - 2014Browse Volumes & Issues
Determination of essential mineral concentrations in some turkish teas and the effect of lemon addition
Emek Moroydor Derun (June 2014)
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