Journal of Food Biochemistry

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Journal of Food Biochemistry  
Journal of Food Biochemistry cover image.gif
Abbreviated title (ISO 4)
J. Food Biochem.
Discipline Food science
Language English
Edited by Maurice R. Marshall, Benjamin Kofi Simpson, Issac Ashie
Publication details
Publisher
Publication history
1977-present
Frequency Bimonthly
0.815
Indexing
ISSN 0145-8884 (print)
1745-4514 (web)
LCCN 77073657
CODEN JFBIDW
OCLC no. 02917846
Links

The Journal of Food Biochemistry is a peer-reviewed scientific journal that covers research on the effects of handling, storage, and processing on the biochemical aspects of food.[1] It was established in 1977 and is published by Wiley-Blackwell. The journal moved to online-only publication in 2011.[2]

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