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Turkish Journal of Agriculture - Food Science and Technology


SJIF 2017:
Under evaluation
Area: Natural science
Evaluated version: online
Previous evaluation SJIF
2016: Not indexed
2015: Not indexed
2014: Not indexed
2013: Not indexed
The journal is indexed in:
SJIFactor.com
Basic information  
Main title Turkish Journal of Agriculture - Food Science and Technology
Other title [English] Turkish Journal of Agriculture - Food Science and Technology
Abbreviated title TURJAF
ISSN 2148-127X (E)
URL http://www.agrifoodscience.com/index.php/TURJAF/index
Country  Turkey
Journal's character Scientific
Frequency Bimonthly
License All rights reserved - no automatic licence
Texts availability Free
Contact Details  
Editor-in-chief Prof. Dr. Musa Sarıca
  Ondokuzmayis University
   Turkey
Publisher Turkish Science And Technology
  Cumhuriyet University, Department of Informatic, 58140 Sivas/Turkey
Journal's description  
Turkish Journal of Agriculture - Food Science and Technology (TURJAF) aims to publish original and cutting-edge research results and reviews on Agriculture related aspects of life sciences. Emphasis will be given to studies involving farm animals (cattle, buffaloes, sheep, goats, horses, pigs and poultry), plant (horticultural crops, field crops), aquatic products (but studies with aquatic and laboratory animal species can be considered for publication if the areas are related to fundamental aspects of farm animals), soil science, sustainable farming systems, agricultural economics, genetics and plant breeding, forest science, plant protection science, plant, soil and environment, research in agricultural engineering, soil and water research and agricultural statistics.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) features reviews as well as original and technical articles on basic and applied food research. The main objective of this periodical is the dissemination of information relating to current research results, novel theories and technologies, and professional activities across geographical as well as academic boundaries. Coverage ranges from chemistry, biotechnology, nutrition, physical and physicochemical properties, processing, cooking, unit operations, analysis, measurements and control, safety and health to marketing and environmental aspects related to food.







 
 
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