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Food Microbiology Impact Factor

Food microbiology is the branch of biology that deals with the application of microorganisms in food contamination, spoilage and preservation. Pathogen such as bacteria, virus, and protozoans does have a positive effect on humans. Fermentation kind of processes are performed with the help of bacteria. Yeast is the common microbe used for fermentation purposes. Temperature plays a major role in food processing by controlling the microbial growth. The impact factor of journal provides quantitative assessment tool for grading, evaluating, sorting and comparing journals of similar kind. It reflects the average number of citations to recent articles published in science and social science journals in a particular year or period, and is frequently used as a proxy for the relative importance of a journal within its field. It is first devised by Eugene Garfield, the founder of the Institute for Scientific Information.
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Last date updated on June, 2014

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