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International Journal of Food Science & Technology已有9人参与
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| 有没有人投过如题的杂志啊，多久能给回信，一直都是waiting for journal check, 20天了都，投过的给点信息啊 |
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felicity6056
铁杆木虫 (知名作家)
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2楼2010-05-09 16:54:21
liujunhero
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3楼2010-05-09 17:34:19
★
余秀芳(金币+1):谢谢参与
余秀芳(金币+1):谢谢参与
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我得投出去之后过了有3周编辑才给回复的，给你看看 这杂志我感觉好慢。。。 Regarding Manuscript ID IJFST entitled "****" which you submitted to the International Journal of Food Science and Technology: After an initial assessment the editors feel that your paper is suitable for submission to the peer review process with a view to assessing it for publication. However, there are some changes required beforehand, in order for your manuscript to conform to the format required by the journal: 1. Please use UK English (e.g. 'colour' and 'flavour'). 2. Reference list; all journal titles must be in full. 3. We note that you have used colour in some of your figures. It is the policy of the International Journal of Food Science and Technology for authors to pay the full cost for the reproduction of colour artwork. Please note that if there is colour artwork in your paper when it is accepted for publication, Wiley-Blackwell Publishing will require you to complete and return a colour work agreement form before your paper can be published. You may wish to consider whether the use of colour is necessary. Please note that re-submitting your manuscript does not guarantee eventual acceptance, and that your re-submission will be subject to review by the reviewer(s) before a decision is rendered. You will be unable to make your revisions on the originally submitted version of your manuscript. Instead, revise your manuscript using a word processing program and save it on your computer. Once you have revised your manuscript, go to http://mc.manuscriptcentral.com/ijfst and login to your Author Center. Your manuscript will be treated as a NEW submission so follow the instructions for submitting a new manuscript. I look forward to a re-submission. Sincerely, Prof. Chris Smith Editor-in-Chief, International Journal of Food Science and Technology chris.smith@chester.ac.uk |
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meizhou
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7楼2010-05-10 15:19:28
dengqunliu
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