Journal Title：Journal Of Aquatic Food Product Technology

The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to:

-harvesting and handling practices-

processing with traditional and new technologies-

refrigeration and freezing-

packaging and storage-

safety and traceability-

byproduct utilization-

consumer attitudes toward aquatic food.

The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.

《水產(chǎn)食品技術(shù)雜志》發(fā)表研究論文、短文和評論文章，涉及將科學技術(shù)和生物技術(shù)應用于來自世界海洋和淡水水體的食品研究、創(chuàng)新、生產(chǎn)和分銷的各個方面。該雜志刊登了有關(guān)基礎科學和應用科學各個方面的文章，主題涉及：

-收獲和處理實踐-

使用傳統(tǒng)和新技術(shù)進行加工-

冷藏和冷凍-

包裝和儲存-

安全性和可追溯性-

副產(chǎn)品利用-

消費者對水產(chǎn)食品的態(tài)度。

該雜志還涵蓋與食品化學、微生物學和工程相關(guān)的水產(chǎn)品基礎研究，例如來自水生環(huán)境的所有動植物，包括直接用于人類食用或其他用途的海藻和未充分利用的物種。該期刊的特色包括各領(lǐng)域?qū)＜业目妥u論和涵蓋廣泛主題的書評。

Journal Of Aquatic Food Product Technology創(chuàng)刊于1992年，由Taylor and Francis Ltd.出版商出版，收稿方向涵蓋農(nóng)林科學 - 食品科技全領(lǐng)域，此期刊水平偏中等偏靠后，在所屬細分領(lǐng)域中專業(yè)影響力一般，過審相對較易，如果您文章質(zhì)量佳，選擇此期刊，發(fā)表機率較高。平均審稿速度 約6.0個月 ，影響因子指數(shù)1.3，該期刊近期沒有被列入國際期刊預警名單，廣大學者值得一試。