Revista de Gastronomia y Cocina is a peer-reviewed spanish-language open-access journal published by Asociación de Chefs del Ecuador in Ecuador, operating under an open-access model since 2022. The journal covers Chemical technology: Food processing and manufacture, clubs, and etc. Food service.
Authors publish in Revista de Gastronomia y Cocina without paying any article processing charge (APC) — making it a fully diamond/platinum open-access venue, supported entirely by its publisher or sponsor. Articles are released under the CC BY, Publisher's own license license (see other journals using this license).
To date, Revista de Gastronomia y Cocina has published 74 articles. Articles are minted with DOIs through the prefix 10.70221. All submissions undergo plagiarism screening before peer review.
Keywords
gastronomy, cuisine, food studies
At a glance
- Publisher
- Asociación de Chefs del Ecuador
- Country
- Ecuador
- Primary language
- Spanish
- License
- CC BY, Publisher's own license
- Peer review
- Double anonymous peer review
- OA since
- 2022
- Review time
- 8 weeks
- DOI prefix
10.70221- Plagiarism check
- Yes
ISSN
- electronic
- 2953-6480
Frequently asked questions
Is Revista de Gastronomia y Cocina peer-reviewed?
Does Revista de Gastronomia y Cocina charge an article processing charge (APC)?
What subjects does Revista de Gastronomia y Cocina publish?
What languages does Revista de Gastronomia y Cocina accept?
What is the ISSN of Revista de Gastronomia y Cocina?
2953-6480 (electronic).