WOSCI Author Services

今天，我们来看看这本SCI期刊：MEAT SCIENCE。从现有的记录来看，MEAT SCIENCE 的2021年影响因子(JCR2020)是5.209，2020年是3.644，比2020年增长1.565，增长比例42.95%。

期刊基本信息

关于此刊的具体情况，大家可以看看：

https://www.journals.elsevier.com/meat-science

来自期刊官网

期刊接受范围

MEAT SCIENCE 的收稿范围，期刊是如此介绍的(截取部分内容)，详情请阅读：

https://www.sciencedirect.com/journal/meat-science/about/aims-and-scope

The qualities ofmeat– itscomposition,nutritional value, wholesomeness andconsumeracceptability – are largely determined by the events and conditions encountered by the embryo, the live animal and the postmortem musculature. The control of these qualities, and their further enhancement, are thus dependent on a fuller understanding of the commodity at all stages of its existence – from the initial conception, growth and development of the organism to the time of slaughter and to the ultimateprocessing, preparation, distribution, cooking and consumption of its meat.

......

期刊接受时间

对于 MEAT SCIENCE 的接受时间，我们看了几篇新近发表的：只需2-9个月就可以接受！

• Received 24 December 2021; Accepted 13 February 2022
• Received 3 September 2021; Accepted 3 February 2022
• Received 11 October 2021; Accepted 17 February 2022
• Received 16 October 2021; Accepted 9 February 2022
• Received 10 October 2021; Accepted 21 February 2022
• Received 9 August 2021; Accepted 17 February 2022
• Received 24 May 2021; Accepted 21 February 2022
• Received 3 August 2021; Accepted 18 February 2022

期刊年发文量

对于 MEAT SCIENCE 的发文量，2018年发文290多篇，2019年发文240多篇，2020年发文230多篇，2021年发文260篇，截止2022年3月7日已发文50多篇。

影响因子

即时影响因子计算发现，2022年3月7日，6.319分。按照常规期刊计算方法，以及往年经验，在2022年6月份公布的IF中，它或许在6分左右！期待6月份新IF的公布！

投稿网址及网页界面

想必大家对如何投稿，也很感兴趣，这里我们简单介绍一下投稿界面

https://www.editorialmanager.com/meatsci/default1.aspx

如果还没有注册过账户，只需点击“Register Now”注册账户即可！

有5+分以上发表要求的，来看看这个潜力股的SCI期刊吧！

版权声明：本文转自“51选刊”，文章转载只为学术传播，不代表本号观点，无商业用途，版权归原作者所有，如涉及侵权问题，请联系我们，我们将及时修改或删除。