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Korean journal of food and cookery science
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Journal Basic Information
pISSN :
2287-1780 
eISSN :
2287-1772 
Journal DOI :
10.9724/kfcs 
Frequency :
Bimonthly 
Editor in Chief :
 Aims & Scope
Korean Journal of Food and Cookery Science publishes original research articles, research notes and reviews dealing with food processing, food technology and cookery science. The journal is especially interested in scientific and industrial approach of traditional and regional foods utilizing domestic agricultural products which contributes to the improvement of nation"s dietary life. The journal also aims to incorporate cultural perspectives to scientific research on the nutritional aspects of foods and diets and the technical processes of preparation and preservation.
 Publisher Information
Korean Society of Food and Cookery Science
 Language
Korean
 Subject Category
 Indexed in
KSCI:
 Impact Factor(IF), 0.987 in 2013