Subjects -> FOOD AND FOOD INDUSTRIES (Total: 399 journals)
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    - FOOD AND FOOD INDUSTRIES (282 journals)

FOOD AND FOOD INDUSTRIES (282 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 7)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 2)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 1)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 9)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 70)
Advances in Nutrition     Hybrid Journal   (Followers: 58)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 6)
African Journal of Food Science     Open Access   (Followers: 9)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 23)
Agricultural and Food Science     Open Access   (Followers: 22)
Agriculture & Food Security     Open Access   (Followers: 16)
Agriculture and Food Sciences Research     Open Access   (Followers: 11)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 18)
Agrosearch     Open Access   (Followers: 2)
Alimentos e Nutrição     Open Access   (Followers: 1)
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 57)
American Journal of Food Science and Technology     Open Access   (Followers: 11)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access  
Amino Acids     Hybrid Journal   (Followers: 7)
Animal Production     Open Access   (Followers: 5)
Animal Production Science     Hybrid Journal   (Followers: 2)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 15)
Anthropology of food     Open Access   (Followers: 14)
Applied Food Biotechnology     Open Access   (Followers: 4)
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 2)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 6)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 14)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access   (Followers: 1)
Bangladesh Rice Journal     Open Access   (Followers: 2)
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 12)
Boletim de Indústria Animal     Open Access  
Brazilian Journal of Food Technology     Open Access   (Followers: 3)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access  
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access  
Cerâmica     Open Access   (Followers: 5)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 3)
Ciência e Agrotecnologia     Open Access  
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access   (Followers: 3)
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 7)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 31)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 3)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 16)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 6)
Current Research in Dairy Sciences     Open Access   (Followers: 6)
Current Research in Food Science     Open Access   (Followers: 1)
Current Research in Microbiology     Open Access   (Followers: 25)
Current Research in Nutrition and Food Science     Open Access   (Followers: 5)
CyTA - Journal of Food     Open Access   (Followers: 1)
Detection     Open Access   (Followers: 4)
Developments in Food Science     Full-text available via subscription   (Followers: 2)
EFSA Journal     Open Access   (Followers: 6)
Emirates Journal of Food and Agriculture     Open Access   (Followers: 2)
Engineering in Agriculture, Environment and Food     Hybrid Journal  
Enzyme Research     Open Access   (Followers: 5)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access   (Followers: 1)
EUREKA : Life Sciences     Open Access   (Followers: 2)
European Food Research and Technology     Hybrid Journal   (Followers: 9)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Flavour     Open Access   (Followers: 3)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Full-text available via subscription   (Followers: 9)
Food & Nutrition Research     Open Access   (Followers: 33)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 10)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 3)
Food Analytical Methods     Hybrid Journal   (Followers: 3)
Food and Applied Bioscience Journal     Open Access   (Followers: 2)
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 5)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 23)
Food and Energy Security     Open Access   (Followers: 6)
Food and Environment Safety     Open Access   (Followers: 1)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 17)
Food and Public Health     Open Access   (Followers: 17)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 4)
Food Bioscience     Hybrid Journal   (Followers: 2)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chain     Full-text available via subscription   (Followers: 1)
Food Chemistry     Hybrid Journal   (Followers: 22)
Food Chemistry : X     Open Access  
Food Control     Hybrid Journal   (Followers: 10)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 5)
Food In     Open Access  
Food Manufacturing Africa     Full-text available via subscription  
Food Microbiology     Hybrid Journal   (Followers: 21)
Food New Zealand     Full-text available via subscription   (Followers: 4)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 4)
Food Processing     Full-text available via subscription   (Followers: 7)
Food Quality and Preference     Hybrid Journal   (Followers: 7)
Food Quality and Safety     Open Access   (Followers: 1)
Food Research International     Hybrid Journal   (Followers: 10)
Food Reviews International     Hybrid Journal   (Followers: 4)
Food Science & Nutrition     Open Access   (Followers: 58)
Food Science and Biotechnology     Hybrid Journal   (Followers: 10)
Food Science and Human Wellness     Open Access   (Followers: 5)
Food Science and Quality Management     Open Access   (Followers: 9)
Food Science and Technology     Open Access   (Followers: 3)
Food Science and Technology (Campinas)     Open Access   (Followers: 1)
Food Science and Technology International     Hybrid Journal   (Followers: 6)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology     Full-text available via subscription   (Followers: 9)
Food Technology and Biotechnology     Open Access   (Followers: 1)
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 13)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 16)
Gastroia : Journal of Gastronomy And Travel Research     Open Access   (Followers: 1)
Gastronomica     Full-text available via subscription   (Followers: 11)
Gıda Dergisi     Open Access  
Global Food History     Hybrid Journal  
Global Food Security     Hybrid Journal   (Followers: 1)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Full-text available via subscription   (Followers: 3)
Grain & Oil Science and Technology     Open Access   (Followers: 1)
Grasas y Aceites     Open Access  
Habitat     Open Access  
Harran Tarım ve Gıda Bilimleri Dergisi     Open Access   (Followers: 1)
Himalayan Journal of Science and Technology     Open Access   (Followers: 1)
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access   (Followers: 1)
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 5)
International Journal of Agricultural Science and Food Technology     Open Access   (Followers: 1)
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 2)
International Journal of Dairy Science     Open Access   (Followers: 6)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 1)
International Journal of Food Engineering     Hybrid Journal   (Followers: 3)
International Journal of Food Engineering Research     Open Access  
International Journal of Food Microbiology     Hybrid Journal   (Followers: 20)
International Journal of Food Properties     Open Access   (Followers: 2)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 22)
International Journal of Food Science     Open Access   (Followers: 5)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 7)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 8)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 6)
International Journal of Latest Trends in Agriculture and Food Sciences     Open Access   (Followers: 6)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 6)
International Journal on Food System Dynamics     Open Access  
ISABB Journal of Food and Agricultural Sciences     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 3)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal  
Journal of Acupuncture and Herbs     Open Access   (Followers: 3)
Journal of Agricultural & Food Industrial Organization     Hybrid Journal  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 2)
Journal of Agriculture and Natural Resources     Open Access   (Followers: 1)
Journal of Agriculture, Food Systems, and Community Development     Open Access  
Journal of AOAC International     Full-text available via subscription   (Followers: 8)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 5)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 4)
Journal of Berry Research     Hybrid Journal   (Followers: 1)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Environmental Health Science & Engineering     Open Access   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Excipients and Food Chemicals     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 6)
Journal of Food and Dairy Technology     Open Access  
Journal of Food and Drug Analysis     Open Access  
Journal of Food and Pharmaceutical Sciences     Open Access   (Followers: 2)
Journal of Food Biochemistry     Hybrid Journal   (Followers: 6)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 5)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 3)
Journal of Food Engineering     Hybrid Journal   (Followers: 6)
Journal of Food Health and Bioenvironmental Science     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 9)
Journal of Food Process Engineering     Hybrid Journal   (Followers: 4)
Journal of Food Processing & Technology     Open Access   (Followers: 2)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 3)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 2)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 8)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 14)
Journal of Food Science     Hybrid Journal   (Followers: 12)
Journal of Food Science and Nutrition Therapy     Open Access   (Followers: 1)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 6)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)

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Similar Journals
Journal Cover
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada
Number of Followers: 3  

  This is an Open Access Journal Open Access journal
ISSN (Online) 1918-5480
Published by Érudit Homepage  [151 journals]
  • Editor’s Introduction

    •  
  • Meatscapes: Spaces and processes associated to subsistence livestock

    • Abstract: Leila Farah : How was subsistence livestock linked to architecture and the urban development in the settlement of 17th and 18th century Montreal?This article argues that landscapes and buildings interact with and accommodate the transformation of livestock products and by-products along various stages; and, that these animal parts contribute to defining urban landscapes. The paper presents a novel analytical framework to study foodscapes, and more particularly meatscapes by way of identifying spaces through which animal parts transited, and by spatially mapping them. It does so via a mixed methodological approach, including researching legal documents, travelers’ notes, databases, historical maps and plans dating back to the French period. Examining processes and spaces involving subsistence livestock, their products and by-products as well as individuals related to their transformation provides a new perspective on how ordinary activities shaped the lives and the spaces in a settlement. : Quels étaient les liens entre le bétail de subsistance, l’architecture et le développement urbain à Montréal au 17e et au 18e siècles? Cet article examine l’interaction entre les processus de transformation des produits et sous-produits d’origine animale, les paysages, et les bâtiments. Les produits d’origine animale contribuaient effectivement à l’évolution des paysages urbains. Favorisant une approche novatrice, qui consiste à établir des liens entre les produits alimentaires et les bâtiments dans lesquels ceux-ci étaient produits, l’auteure invite le lecteur à concevoir les échanges alimentaires sous un nouveau jour. Cette « cartographie » se sert d’une approche méthodologique mixte pour analyser divers documents, entre autres : des documents de nature juridique, des notes de voyageurs, des données issues de banques de données, des cartes historiques, et des plans qui datent de la période française. En examinant les processus et les espaces dans lesquels étaient transformés les produits d’origine animale, les produits et les sous-produits résultant de cette transformation, ainsi que le rôle des acteurs dans ce contexte, l’auteure propose une nouvelle manière de concevoir et de comprendre les activités quotidiennes à l’époque du peuplement canadien.
       
  • Counter Culture: The Making of Feminist Food in Feminist Restaurants,
           Cafes, and Coffeehouses

    • Abstract: Alexandra Ketchum : Self-identified feminist restaurants and cafes of the 1970s and 1980s in the United States and Canada acted as spaces that challenged the status quo around cooking and consumption through their creation of feminist food. Each restaurant and cafe defined “feminist food” differently depending on the particular feminist ethics of the restaurant owners. Depending on the restaurant, making their food feminist revolved around vegetarian ethics, labour issues, cost, and sourcing of products. By looking at what was included and banned on these restaurant menus, this article shows the ways that food could be labelled as feminist. Furthermore, this piece demonstrates how one could assert feminism within a business dedicated to food—one in which complex relationships with the kitchen can also be analyzed (the kitchen being often labelled a "traditional" place for women). : Les restaurants et les cafés canadiens et américains des années 1970 et 1980 qui s’identifiaient comme étant féministes constituaient des espaces pour contester les statu quo liés à la cuisine et à la consommation. C’est notamment par la création de plats ‘féministes’ que ces restaurants et ces cafés pouvaient contester certaines normes. Chaque lieu définissait ce type de nourriture différemment, soit par le type de féminisme préconisé ou l’éthique des propriétaires. Selon le restaurant, on pouvait noter des exemples de féminisme soit par le recours à l’éthique végétalienne ou végétarienne; l’organisation et la gestion de la main d’oeuvre; les prix; et l’inventaire des produits. Cet article, à la suite d’une analyse des menus, montre comment on peut qualifier un mets comme étant féministe. On aborde également le fait d’affirmer d’une identité féministe dans un contexte commercial, là où les liens avec la cuisine, comme lieu et comme activité, étaient complexes (la cuisine, étant, traditionnellement, le lieu des femmes).
       
  • Unsettling Settler Food Movements: Food Sovereignty and Decolonization in
           Canada

    • Abstract: Zoe Matties : This article examines the connections between agriculture, alternative food movements, and settler colonialism. In particular I examine how settler agriculture and control of food throughout the nineteenth and twentieth centuries has been used as a tool of colonization, and how food sovereignty offers a corrective to the imposition of Western, colonial, gendered, and racialized foodways. I also explore Indigenous food sovereignty in North America as a model that honors and reclaims Indigenous foodways and self-determination, and addresses the alarming rates of food insecurity and diet-related health issues among Indigenous populations. Following in the footsteps of feminist and decolonial scholars, I seek to critically analyse the discourses of alternative food movements to discover how alternative food movements can transform the colonial system rather than unconsciously perpetuate it. I argue that as settlers working to create equitable and sustainable food systems we must recognize complicity in colonialism, engage Indigenous perspectives and narratives, and work to support Indigenous communities seeking Indigenous food sovereignty and self-determination. To do so requires creating alliances based on learning about our differences from and with each other, and embracing settler discomfort as a motivation for change. : Cet article analyse les liens entre l’agriculture, les pratiques alimentaires alternatives, et la colonisation des territoires. Plus particulièrement, je m’intéresse à l’agriculture coloniale et le contrôle des aliments comme outils de colonisation au 19e siècle et au 20e siècle. Dans cette même veine, j’argumente que la souveraineté alimentaire offre un moyen de corriger le tir quant à l’imposition d’échanges et d’identités alimentaires occidentales, coloniales, genrées, et racialisées. Je conçois la souveraineté alimentaire des peuples autochtones en Amérique du Nord comme un modèle qui salue et réclame l’autodétermination de ces peuples et de leurs cultures culinaires. De ce modèle découle une analyse examinant des taux d’insécurité alimentaire alarmants et les problèmes de santé liés aux réalités alimentaires au sein de ces collectivités. Je mobilise la décolonisation et le féminisme comme cadres théoriques, afin d’analyser les divers discours alimentaires, le but étant d’élucider comment les mouvements alternatifs peuvent soit contrer ou soutenir des pratiques alimentaires colonisatrices. Nous devons reconnaître notre complicité en tant que colonisateurs, tenter de mieux comprendre les perspectives autochtones, et de travailler assidument pour offrir un appui à la souveraineté alimentaire autochtone. Cela veut dire, entre autres, d’échanger pour mieux se comprendre mutuellement, et de reconnaître l’inconfort lié à l’identité colonisatrice comme moyen de motiver des changements.
       
  • Poutine Dynamics

    • Abstract: Nicolas Fabien-Ouellet : Taking everyone by surprise, poutine—an unpretentious Quebecois dish originally made of fries, cheese curds and brown gravy—found its way onto the Canadian State Dinner menu organized by the White House in March 2016. Drawing on my personal relationship with poutine, this paper intends to expose how poutine has managed to enact a form of social mobility. The tasting experience of poutine is first deconstructed through its taste ‘on the tongue’ and its taste as a dynamic social process, to investigate poutine’s palatability and mainstream appeal. Through this tasting analysis, poutine emerges as a new(er) and distinct way to consume food that is increasingly adopted and adapted. A working definition of poutine as a new dish classification label in its own right (just like sandwiches, dumplings, soups, flatbreads or sushi) is proposed. The social mobility of other foods (e.g. lobster, kimchi, garlic, and sushi) is further explored, before discussing how poutine is also connected to a stigma, which weakens the agency of the Quebecois. Using the social identity theory, it appears that Quebecois youth are dismissing this ‘poutine stigma’ through a revaluing approach, which resembles a reappropriation of poutine, not necessarily linguistically (as seen with ‘black’, ‘queer’, or ‘geek’), but rather in a culinary fashion. Coupling poutine’s sociohistorical stigma and its growing Canadization (that is, the presentation, not the consumption per say, of poutine as a Canadian dish), two related situations—the ongoing process of poutine culinary appropriation and the threat of Quebecois cultural absorption by Canadians—are exposed. : Prenant plusieurs au dépourvu, la poutine—un plat québécois d’origine populaire typiquement composé de frites, de fromage en grains et de sauce brune— fut servie à la Maison-Blanche en mars 2016 à l’occasion d’un dîner d’État. Avec pour toile de fond la relation que j’entretiens avec la poutine, la présente étude s’attarde à la manière dont ce plat sans prétention a réussi un véritable tour de force en termes de mobilité sociale. L’expérience gustative de la poutine est d’abord déconstruite à travers une analyse de sa dynamique « en bouche », puis par une attention portée au goût en tant que dynamique sociale, ce qui permet d’éclaircir la palatabilité et la notoriété de ce mets. À la lumière de ces questionnements, la poutine apparaît comme une manière spécifique d’apprêter et de consommer les aliments, de plus en plus adoptée et adaptée. Je propose donc d’envisager une définition de la poutine comme nouvelle catégorie culinaire, c’est-à-dire moyen de distinguer un plat comme prototype ayant ses dérivés (tout comme le sont les sandwichs, les raviolis, les soupes, les galettes ou les sushis). Par la suite, la mobilité sociale d’autres aliments (comme le homard, le kimchi, l’ail et le sushi) est étudiée afin de recontextualiser la poutine comme outil historique de stigmatisation du peuple québécois. La théorie de l’identité sociale est ensuite introduite afin de révéler comment la jeunesse québécoise s’est réapproprié la poutine d’une manière positive et affirmative, opérant ainsi un « revirement de l’injure » (comme cela s’est vu avec les termes « black », « queer », ou « geek ») au niveau de son identité culinaire. Finalement, en juxtaposant le contexte sociohistorique de stigmatisation associé à la poutine et sa « canadianisation » grandissante (ce qui n’est en rien lié à sa consommation, mais à la présentation du mets en tant que « plat canadien »), les processus d’appropriation culinaire et de menace d’absorption de la culture québécoise au profit de celle canadienne sont exposés.
       
  • Three Poems

    • Abstract: Sharon Roseman
       
  • Food Illustration: a morsel on the medium

    • Abstract: Joanna Turner
       
  • Les sommets des fourneaux Magazine Dinette, Grosse bouffe en gang,
           Loiselle Alimentation, numéro 1, novembre 2016, 128 p.

    • Abstract: Anna Demay
       
  • Food Waste. Home Consumption, Material Culture and Everyday Life, David
           Evans, Bloomsbury, 2014, 119 p.

    • Abstract: Jean-Philippe Laperrière
       
  • Concentration and Power in The Food System: Who Controls What We Eat?
           Philip H. Howard, Bloomsbury Publishing, 2016, 216 p.

    • Abstract: Lisa Clark
       
  • Gold Rush Grub: From Turpentine Stew to Hoochinoo, by Ann Chandonnet,
           University of Alaska Press, 2005, 248 p.

    • Abstract: Katherine St-Louis
       
 
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