Title proper: npj science of food.

Abbreviated key-title: npj sci. food

Other variant title: Nature Partner Journals science of food

Other variant title: Science of food

Original alphabet of title: Basic roman

Subject: Dewey : 664

Subject: Production and preservation of solid foodstuffs

Corporate contributor: International Union of Food Science and Technology.

Corporate contributor: Beijing gong shang da xue.

Publisher: [Basingstoke]: Springer Nature in partnership with Beijing Technology and Business University, 2017-

Note: Title from PDF article caption title (viewed November 15, 2018).

Dates of publication: 2017- 9999

Description: 1:1 (2017)-

Type of resource: Periodical

Language: English

Country: United Kingdom

Medium: Online

Indexed by: ZDB

Indexed by: WIKIDATA

Indexed by: EZB

Indexed by: OPENALEX

Indexed by: SHERPA ROMEO

Indexed by: SUDOC

Indexed by: FATCAT

Indexed by: DOAJ

Indexed by: WIKIPEDIA UK (UKRAINIAN)

Indexed by: TITLE DOI

Indexed by: THE KEEPERS

Indexed by: SCOPUS

Indexed by: ROAD

Indexed by: PUBMED

Indexed by: WEB OF SCIENCE

Indexed by: CROSSREF

Digital Archives:

LOCKSS Archive, Global LOCKSS Network, https://www.lockss.org, Online access with authorization, 2019/2019, incomplete

Library of Congress, Library of Congress, https://www.loc.gov, Online access with authorization, 2018/2024

NDPP, China, National Science Library, Chinese Academy of Sciences, http://english.las.cas.cn, Unrestricted online access, 2017/2023

Portico, Portico, https://www.portico.org, Online access with authorization, 2017/2024

CLOCKSS Archive, CLOCKSS Archive, https://clockss.org, Online access with authorization, 2017/2024