特色封面

IF 1.6 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Journal of Sensory Studies Pub Date : 2023-06-06 DOI:10.1111/joss.12858

Mengni Wang, Ruijun Di, Yashu Yu, Imre Blank, Yin Zhang, Yan Ping Chen, Yuan Liu

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引用次数: 0

摘要

封面图片基于王梦妮等人的原创文章《金华干腌火腿词典的开发及其在描述性分析和检验样本中的应用》。，https://doi.org/10.1111/joss.12818.

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Featured Cover

The cover image is based on the Original Article The development of a lexicon for Jinhua dry-cured ham and its application to discriminate samples using descriptive analysis and check-all-that-apply by Mengni Wang et al., https://doi.org/10.1111/joss.12818.

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来源期刊

Journal of Sensory Studies 工程技术-食品科技

CiteScore

3.80

自引率

20.00%

发文量

审稿时长

18-36 weeks

期刊介绍： The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.