肉类迷信 SCIE

期刊简介估计审稿时候： 约6.0个月 约10.9周

The qualities of meat – its composition, nutritional value, wholesomeness and consumer acceptability – are largely determined by the events and conditions encountered by the embryo, the live animal and the postmortem musculature. The control of these qualities, and their further enhancement, are thus dependent on a fuller understanding of the commodity at all stages of its existence – from the initial conception, growth and development of the organism to the time of slaughter and to the ultimate processing, preparation, distribution, cooking and consumption of its meat.

肉类的品德（其成份、养分代价、卫生性和花费者接管度）在很大水平上取决于胚胎、活体植物和身后肌肉构造所履历的事务和前提。是以，节制这些品德并进一步进步这些品德取决于对商品在其存在的一切阶段的更周全领会——从生物体的最后怀胎、发展和发育到屠宰时候，再到肉类的终究加工、筹办、分派、烹调和花费。

《Meat Science》(肉类迷信)编辑部通信体例为ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD, ENGLAND, OXON, OX5 1GB。若是您须要辅佐投稿或润稿办事，您可以或许征询咱们的客服教员。咱们专一于期刊征询办事十年，熟习颁发政策，可为您供给一对一投稿指点，防止您在投稿时频仍碰鼻，节流您的可贵时候，有用晋升颁发机率，确保SCI检索（检索不了全额退款）。咱们视诺言为生命，多方面确保文章宁静失密，在任何环境下都不会泄漏您的小我信息或稿件内容。