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IF 1.6 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Sensory Studies Pub Date : 2023-04-18 DOI:10.1111/joss.12830

Rani Andaleeb, Yanping Chen, Zhaokun Liu, Yin Zhang, Muzahir Hussain, Yingshuang Lu, Yuan Liu

引用次数: 0

Abstract

The cover image is based on the Original Article Cross-cultural sensory and emotions evaluation of chicken-spice blend by Chinese and Pakistani consumers by Rani Andaleeb et al., https://doi.org/10.1111/joss.12815.

Abstract Image

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特色封面

封面图片基于Rani Andaleeb等人的原创文章《中国和巴基斯坦消费者对鸡肉香料混合物的跨文化感官和情感评价》。，https://doi.org/10.1111/joss.12815.

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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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.