社论文章-食品质量分析的进展

The Open Food Science Journal Pub Date : 2013-05-30 DOI:10.2174/1874256401307010006

S. Natarajan

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引用次数: 0

摘要

分析技术的不断进步使科学家能够加强他们在表征食品成分方面的研究。在“开放食品科学期刊”中，我们发表与食品科学和技术所有领域相关的文章，并将这些文章免费提供给全世界的研究人员。在本期中，我们邀请了来自主要作者的投稿，内容涵盖食品安全、食品特性和食品使用的各个方面。

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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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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来源期刊

The Open Food Science Journal

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0.00%

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