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, Publisher's own license 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. All submissions undergo plagiarism screening before peer review.
Keywords
food industry, meat processing, poultry processing
At a glance
- Country
- Russian Federation
- Primary language
- English
- License
- CC BY, Publisher's own license
- Peer review
- Double anonymous peer review
- OA since
- 2016
- Review time
- 8 weeks
- DOI prefix
10.21323- Plagiarism check
- Yes
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).