alexa Fruits-and-vegetable-impact-factor|OMICS International|Journal Of Food Processing And Technology

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Fruits And Vegetable Impact Factor

Fruit and vegetables is a part of the diet to be taken by any of the common human or animal or any of the creature to survive. Many types of botanical terms are used to describe the words such as fruit is a part of a flowering plant and vegetable is largely based on culinary and cultural tradition. Some vegetables can be consumed raw, while some, such as cassava, must be cooked to destroy certain natural toxins or microbes in order to be edible. Fleshy seed-associated structures of a plant that are sweet or sour and edible in the raw state, such as apples, oranges, grapes, strawberries, bananas, and lemons. 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. The impact factor of a journal is evaluated by dividing the number of current year citations to the source items published in that journal during the previous two years.
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Last date updated on June, 2014

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