{"title":"社论文章-食品质量分析的进展","authors":"S. Natarajan","doi":"10.2174/1874256401307010006","DOIUrl":null,"url":null,"abstract":"The continued advancement of analytical technologies enables scientists to enhance their research in characterizing food constituents. In ‘The open food science journal’ we publish articles related to all areas of food science and technology and make these freely available to researcher worldwide. In this issue, we have solicited contributions from leading authors covering various aspects of food safety, its characterization and the usage of food products.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"92 1","pages":"6-7"},"PeriodicalIF":0.0000,"publicationDate":"2013-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Editorial Article - Advancements in Analyzing Food Quality\",\"authors\":\"S. Natarajan\",\"doi\":\"10.2174/1874256401307010006\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The continued advancement of analytical technologies enables scientists to enhance their research in characterizing food constituents. In ‘The open food science journal’ we publish articles related to all areas of food science and technology and make these freely available to researcher worldwide. In this issue, we have solicited contributions from leading authors covering various aspects of food safety, its characterization and the usage of food products.\",\"PeriodicalId\":22809,\"journal\":{\"name\":\"The Open Food Science Journal\",\"volume\":\"92 1\",\"pages\":\"6-7\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2013-05-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"The Open Food Science Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.2174/1874256401307010006\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Open Food Science Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.2174/1874256401307010006","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Editorial Article - Advancements in Analyzing Food Quality
The continued advancement of analytical technologies enables scientists to enhance their research in characterizing food constituents. In ‘The open food science journal’ we publish articles related to all areas of food science and technology and make these freely available to researcher worldwide. In this issue, we have solicited contributions from leading authors covering various aspects of food safety, its characterization and the usage of food products.
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