Current Research in Dairy Sciences is a high quality peer-reviewed scientific journal dedicated to publish cutting edge research work on biosynthesis, chemistry and physico-chemical properties of milk constituents; microbiology, enzymology, biotechnology and bioengineering; dairy engineering and new developments in processing; relevant emulsion science, food structure and texture; raw material quality; milk assembly; flavour and off flavour development; milks from non-bovine species; product development and usage of dairy ingredients in other foods.
Current Research in Dairy Sciences is a refereed journal. The acceptance criteria for all papers are the quality and originality of the research and its significance to our readership.
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