烹饪科学与技术杂志 SCIE

期刊简介预计审稿时间：

Journal of Culinary Science&Technology is an academic journal dedicated to culinary science and technology. This journal provides a platform for scholars and professionals in culinary arts, food science, food technology, catering management, and related fields to exchange the latest research results, theoretical discussions, and application cases. It covers a wide range of topics from the chemical and physical properties of food to innovative cooking methods, and then to technological applications in the food industry.

The journal content includes original research papers, review articles, technical reports, and case studies, which not only reflect the latest scientific discoveries and technological advances in the field of culinary science and technology, but also provide in-depth analysis and discussion of their applications in the catering and food industries. The magazine pays special attention to the application of culinary science in food quality, safety, nutrition, and sensory evaluation, as well as the role of technology in food processing, preservation, packaging, and innovative dish development. This magazine ensures that its published articles are of high quality and innovative through a rigorous peer review process, providing readers with reliable and authoritative information resources. It not only provides a forum for the academic community to exchange ideas, but also offers practical technical guidance and market insights for the industrial sector.

《烹饪科学与技术杂志》是一本专注于烹饪科学和技术的学术期刊。该期刊为烹饪艺术、食品科学、食品技术、餐饮管理以及相关领域的学者和专业人士提供了一个交流最新研究成果、理论探讨和应用案例的平台。它覆盖了从食品的化学和物理特性到烹饪方法的创新，再到食品工业中的技术应用等广泛主题。

期刊内容包括原创研究论文、综述文章、技术报告和案例研究，这些内容不仅反映了烹饪科学和技术领域的最新科学发现和技术进步，还提供了对这些领域在餐饮业和食品工业应用的深入分析和讨论。杂志特别关注烹饪科学在食品质量、安全、营养以及感官评价等方面的应用，以及技术在食品加工、保存、包装和创新菜品开发中的作用。该杂志通过严格的同行评审过程，确保发表的文章具有高质量和创新性，为读者提供可靠和权威的信息资源。它不仅为学术界提供了一个交流思想的论坛，也为工业界提供了实用的技术指导和市场洞察。

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