Zeitschrift fuer Lebensmitteluntersuchung und -forschung

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Subject: Zeitschrift fuer Lebensmitteluntersuchung und -forschung
Date: Mon, 27 Jul 1998 14:13:34 -0400 (EDT)

Zeitschrift fuer Lebensmitteluntersuchung und -forschung

http://link.springer-ny.com/link/service/journals/00217/

Food Research and Technology

ISSN print edition 1431-4630
ISSN electronic edition 1432-2331 

      Official Organ of the FECS / Division of Food Chemistry 

      The journal "Zeitschrift fuer Lebensmitteluntersuchung und
      -forschung A/Food Research and Technology" publishes original
      research papers and invited critical review articles on food
      chemistry, food science and food technology, including food
      biotechnology, in English. Short communications are very welcome
      and are generally published within three months after acceptance. 

      The Journal covers fundamental and applied research,
      developments and important applications. Special emphases are on
      food chemistry, food analysis, food control, food composition and
      contaminants, and on chemical reactions in foods during processing
      and storage. Contributions on food technology and biotechnology
      must be of general interest to the food chemist or technologist or
      have a substantial general impact on food science. 

      The Journal also publishes articles on food additives, food
      toxicology and food safety; it will include articles on quality
      assurance in food production and food analysis. Papers on food
      microbiology, on packaging and other materials which come into
      contact with foodstuffs, and on nutritional quality, sensory
      analysis, flavour and texture of human foodstuffs, beverages and
      alcoholic drinks are also very welcome if they have a wider
      potential or implications for general food science. 

      The Journal is the official organ of the FECS / Devision of Food
      Chemistry and publishes its reports and calendar of events and
      other information for FECS / Devision of Food
      Chemistry members. 

      All articles in this Journal have been peer reviewed. The Journal is
      abstracted in Current Contents, Food Science and Technology
      Abstracts, Chemical Abstracts, Life Science and Fisheries
      Abstracts, and other services. 

      Part B of the Journal (seperate quarterly issues) publishes
      important Laws, Statutes and Court Decisions, with comments
      (preferably in German) that the Editors and the publisher think will
      be helpful to food chemists, especially those in governmental
      bodies, or to decision makers in the food industry in EC countries.
      In Part B abstracts (mostly in German) on all important fields of
      food science and food technology are also published. The abstracts
      also deal with "Gebrauchsgegenstände".

Contact:

access@link.springer.de