標(biāo)題: SCIE期刊JOURNAL OF FOOD ENGINEERING 2024/2025影響因子:5.367 (J FOOD ENG) (0260-8774). (ENGINEERING, CHEMICAL)(工程，化學(xué))Science C [打印本頁(yè)] 作者: CK828 時(shí)間: 2025-3-21 18:47
SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(20 21 REV HIST)影響因子
SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(J FOOD ENG)影響因子@(工程，化學(xué))學(xué)科排名
SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(20 21 REV HIST)總引論文
SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(J FOOD ENG)總引論文@(工程，化學(xué))學(xué)科排名
SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(20 21 REV HIST)影響因子
SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(J FOOD ENG)總引頻次@(工程，化學(xué))學(xué)科排名
SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(20 21 REV HIST)即時(shí)影響因子
SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(J FOOD ENG)即時(shí)影響因子@(工程，化學(xué))學(xué)科排名
SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(20 21 REV HIST)五年累積影響因子
SCIE(SCI)期刊JOURNAL OF FOOD ENGINEERING(J FOOD ENG)五年累積影響因子@(工程，化學(xué))學(xué)科排名
作者: Prostatism 時(shí)間: 2025-3-21 21:52 作者: TRAWL 時(shí)間: 2025-3-22 02:20
Submitted on: 02 November 2004.
Revised on: 15 December 2004.
Accepted on: 25 January 2005.
___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD作者: Immunoglobulin 時(shí)間: 2025-3-22 07:45 作者: aesthetician 時(shí)間: 2025-3-22 12:15 作者: Conduit 時(shí)間: 2025-3-22 16:30
Submitted on: 19 May 2001.
Revised on: 07 August 2001.
Accepted on: 22 September 2001.
___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD作者: antiandrogen 時(shí)間: 2025-3-22 18:40
Submitted on: 21 April 2017.
Revised on: 05 July 2017.
Accepted on: 27 July 2017.
___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD作者: Ancestor 時(shí)間: 2025-3-22 22:05
Submitted on: 10 January 2005.
Revised on: 22 February 2005.
Accepted on: 02 April 2005.
___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD作者: 上坡 時(shí)間: 2025-3-23 01:33 作者: CRAFT 時(shí)間: 2025-3-23 08:03
Submitted on: 10 August 2001.
Revised on: 14 November 2001.
Accepted on: 14 December 2001.
___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD作者: 流動(dòng)才波動(dòng) 時(shí)間: 2025-3-23 10:40
Submitted on: 12 February 2009.
Revised on: 15 March 2009.
Accepted on: 03 May 2009.
___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD作者: recession 時(shí)間: 2025-3-23 15:03
Submitted on: 21 November 2008.
Revised on: 24 February 2009.
Accepted on: 21 March 2009.
___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD作者: CHART 時(shí)間: 2025-3-23 21:45
Submitted on: 07 December 1999.
Revised on: 28 March 2000.
Accepted on: 24 April 2000.
___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD作者: refraction 時(shí)間: 2025-3-23 23:31 作者: 反復(fù)拉緊 時(shí)間: 2025-3-24 05:54
Submitted on: 04 January 2009.
Revised on: 21 March 2009.
Accepted on: 24 April 2009.
___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD作者: 生命 時(shí)間: 2025-3-24 06:50 作者: nonradioactive 時(shí)間: 2025-3-24 12:26 作者: BLUSH 時(shí)間: 2025-3-24 18:39 作者: Hangar 時(shí)間: 2025-3-24 20:27 作者: CROAK 時(shí)間: 2025-3-25 00:17
Submitted on: 24 July 2002.
Revised on: 09 September 2002.
Accepted on: 21 October 2002.
___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD作者: anniversary 時(shí)間: 2025-3-25 04:07
Submitted on: 08 March 2007.
Revised on: 11 April 2007.
Accepted on: 21 April 2007.
___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD作者: 性學(xué)院 時(shí)間: 2025-3-25 11:14
Submitted on: 23 December 2020.
Revised on: 14 January 2021.
Accepted on: 29 January 2021.
___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD作者: ordain 時(shí)間: 2025-3-25 15:13 作者: 閑聊 時(shí)間: 2025-3-25 18:33 作者: 極小量 時(shí)間: 2025-3-25 21:20 作者: Additive 時(shí)間: 2025-3-26 02:19
Submitted on: 01 July 2001.
Revised on: 30 July 2001.
Accepted on: 26 August 2001.
___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD作者: 褻瀆 時(shí)間: 2025-3-26 06:46
Submitted on: 18 June 2021.
Revised on: 06 September 2021.
Accepted on: 03 October 2021.
___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD作者: 施舍 時(shí)間: 2025-3-26 11:23 作者: Felicitous 時(shí)間: 2025-3-26 14:04
Submitted on: 14 February 2022.
Revised on: 24 May 2022.
Accepted on: 05 June 2022.
___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD作者: Veneer 時(shí)間: 2025-3-26 17:58 作者: 笨拙處理 時(shí)間: 2025-3-26 22:44 作者: nocturnal 時(shí)間: 2025-3-27 03:19 作者: Disk199 時(shí)間: 2025-3-27 07:49
Submitted on: 06 May 2015.
Revised on: 06 August 2015.
Accepted on: 08 September 2015.
___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD作者: Arboreal 時(shí)間: 2025-3-27 12:50
Submitted on: 12 April 2020.
Revised on: 16 June 2020.
Accepted on: 29 June 2020.
___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD作者: 詞根詞綴法 時(shí)間: 2025-3-27 17:30 作者: 令人發(fā)膩 時(shí)間: 2025-3-27 20:06
Submitted on: 14 September 2024.
Revised on: 27 October 2024.
Accepted on: 05 December 2024.
___________________JOURNAL OF FOOD ENGINEERING---ELSEVIER SCI LTD
