Теория и практика переработки мяса is a peer-reviewed english-language open-access journal published by The V.M. Gorbatov All-Russian Meat Research Institute in Russian Federation, operating under an open-access model since 2016. The journal covers Chemical technology: Food processing and manufacture.
Authors publish in Теория и практика переработки мяса 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 license (see other journals using this license).
To date, Теория и практика переработки мяса has published 363 articles. Articles are minted with DOIs through the prefix 10.21323.
Keywords
food industry, meat processing, poultry processing
At a glance
- Country
- Russian Federation
- Primary language
- English
- License
- CC BY
- Peer review
- Double anonymous peer review
- OA since
- 2016
- DOI prefix
10.21323
ISSN
- 2414-438X
- electronic
- 2414-441X
Manuscript languages
Frequently asked questions
Is Теория и практика переработки мяса peer-reviewed?
Does Теория и практика переработки мяса charge an article processing charge (APC)?
What subjects does Теория и практика переработки мяса publish?
What languages does Теория и практика переработки мяса accept?
What is the ISSN of Теория и практика переработки мяса?
2414-438X (print) · 2414-441X (electronic).