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请教各位大侠，foodmicrobiology的审稿周期一般是多长啊？本人第一次投这个杂志，有幸被送审，已经6个月了，还没有回信。请教各位大侠这个杂志一般多久才有回信啊？
International Journal of Food Microbiology2020-2021最新影响因子是4.187。更多影响因子排名分区、趋势分析、实时预测!
A model to predict the fate of Listeria monocytogenes in different cheese types – A major role for undissociated lactic acid in addition to pH, water activity, and temperature. E. Wemmenhove, M.H.J. Wells-Bennik, M.H. Zwietering Open Access November 1, 2021.
本人研究方向为食品微生物（酿造微生物），经常受邀为ijfm的审稿人，也在这个期刊上发表何投稿过文章，个人感觉这个期刊确实不太喜欢咱中国人的文章，要求也比较高，文章质量中等水平（参差不齐）。. 经验分享：2016.1.9投稿，3.10收到编辑回复，4.5修回，4 ...
Food microbiology is the study of microorganism that inhabits, create and contaminate the food. It even deals with the study about the microorganisms that cause the spoilage of food. Probiotics is one of the most important aspects of food science. Journal of Food: Microbiology, safety & hygiene is an open access, peer-reviewed journal dealing ...
Food Microbiology publishes original research articles, short research communications, and review papers dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the …. Read more.
Microbiology - Microbiology - Food microbiology: Microorganisms are of great significance to foods for the following reasons: (1) microorganisms can cause spoilage of foods, (2) microorganisms are used to manufacture a wide variety of food products, …
The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the …. Read more.
这个杂志非常差，投稿20 几天，连写几封邮件，编辑就是不回信。迫于无奈写了退稿信，马上就回邮件。太浪费时间了 135 0 2018-07-31 ms4662713135971906（电话微信同号） 红曲黄酒菌群与风味方面的文章 3月底投稿 7月底录用 中间经历一次大修 大修用了1个半月 修 ...
SCI期刊coverage： Science Citation Index PubMed Central (PMC)链接：PubMed Central 平均审稿速度：网友分享经验：平均4.5月 来源Elsevier官网：平均10周 平均录用比例：网友分享经验：约25% 在线出版周期：
请教各位大侠，foodmicrobiology的审稿周期一般是多长啊？本人第一次投这个杂志，有幸被送审，已经6个月了，还没有回信。请教各位大侠这个杂志一般多久才有回信啊？
International Journal of Food Microbiology2020-2021最新影响因子是4.187。更多影响因子排名分区、趋势分析、实时预测!
A model to predict the fate of Listeria monocytogenes in different cheese types – A major role for undissociated lactic acid in addition to pH, water activity, and temperature. E. Wemmenhove, M.H.J. Wells-Bennik, M.H. Zwietering Open Access November 1, 2021.
本人研究方向为食品微生物（酿造微生物），经常受邀为ijfm的审稿人，也在这个期刊上发表何投稿过文章，个人感觉这个期刊确实不太喜欢咱中国人的文章，要求也比较高，文章质量中等水平（参差不齐）。. 经验分享：2016.1.9投稿，3.10收到编辑回复，4.5修回，4 ...
Food microbiology is the study of microorganism that inhabits, create and contaminate the food. It even deals with the study about the microorganisms that cause the spoilage of food. Probiotics is one of the most important aspects of food science. Journal of Food: Microbiology, safety & hygiene is an open access, peer-reviewed journal dealing ...
Food Microbiology publishes original research articles, short research communications, and review papers dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the …. Read more.
Microbiology - Microbiology - Food microbiology: Microorganisms are of great significance to foods for the following reasons: (1) microorganisms can cause spoilage of foods, (2) microorganisms are used to manufacture a wide variety of food products, …
The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the …. Read more.
这个杂志非常差，投稿20 几天，连写几封邮件，编辑就是不回信。迫于无奈写了退稿信，马上就回邮件。太浪费时间了 135 0 2018-07-31 ms4662713135971906（电话微信同号） 红曲黄酒菌群与风味方面的文章 3月底投稿 7月底录用 中间经历一次大修 大修用了1个半月 修 ...
SCI期刊coverage： Science Citation Index PubMed Central (PMC)链接：PubMed Central 平均审稿速度：网友分享经验：平均4.5月 来源Elsevier官网：平均10周 平均录用比例：网友分享经验：约25% 在线出版周期：
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