Critical Reviews in Food Science and Nutrition | Wikipedia audio article

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SUMMARY
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Critical Reviews in Food Science and Nutrition is a food science journal published monthly by Taylor & Francis. It was originally established in 1970 as Critical Reviews in Food Technology, but changed to its current name in 1975. The editor-in-chief is Fergus M. Clydesdale (University of Massachusetts Amherst). According to the Journal Citation Reports, the journal has a 2016 impact factor of 6.077, ranking it 4th out of 81 journals in the category "Nutrition and Dietetics".