About

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Scientific publication of the Institute of Food Technologists. Publishes original research in all aspects of food science- from post-harvest to the consumer- that concern the basic and applied aspects of the preparation, nutrition and safety of the food supply. Along with Concise Reviews and Hypothesis papers (both open access), research areas include: Food Chemistry, Toxicology, Engineering, Physical Properties, Microbiology, Safety, Sensory, Nanoscience, Health, and Nutrition.

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Location

United States of America

Frequency

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Circulation

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Sectors

Food, Food Industry, Food Manufacturing & Processing, Science


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