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[求助]
求助European Food Research and Technology投稿要求 已有1人参与
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本人准备向Springer-European Food Research and Technology投稿 第一:需要这个杂志完整的投稿须知。点击http://www.springer.com/food+science/journal/217中的introduction for author 没有反应 第二:需要Accepted Manuscript模版(最好是你以前投过这个杂志) 在这里先谢谢大家,希望大家给与帮助!! |
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Manuscript Submission Manuscript Submission Submission of a manuscript implies: that the work described has not been published before; that it is not under consideration for publication anywhere else; that its publication has been approved by all co-authors, if any, as well as by the responsible authorities – tacitly or explicitly – at the institute where the work has been carried out. The publisher will not be held legally responsible should there be any claims for compensation. Permissions Authors wishing to include figures, tables, or text passages that have already been published elsewhere are required to obtain permission from the copyright owner(s) for both the print and online format and to include evidence that such permission has been granted when submitting their papers. Any material received without such evidence will be assumed to originate from the authors. Online Submission Authors should submit their manuscripts online. 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If the funding institution you need is not listed, it can be entered as free text. Funding information will be published as searchable metadata for the accepted article, whereas acknowledgements are published within the paper. Scientific style Please always use internationally accepted signs and symbols for units, SI units. Nomenclature: Insofar as possible, authors should use systematic names similar to those used by Chemical Abstract Service or IUPAC. Analytical methods: If analytical method or measurement results thereof are reported they should also be accompanied by the associated measurement uncertainty [5], calibration (including the range for which it is valid), precision, reproducibility, repeatability, trueness, selectivity, sensitivity, and principal limitations; where applicable, information on method validation and the traceability of its results to generally accepted measurement standards, such as Certified Reference Materials (CRM) [6], should be included. 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To guarantee the designation of universally acceptable symbols, authors should consult the nomenclature committee by writing to nome@galton.ucl.ac.uk to have new names and symbols „approved“ before publication. DNA sequences must be submitted to GenBank (NCBI – National Center for Biotechnology Information, Bethesda, USA) or to the EMBL Nucleotide Sequence Data Base (EBI – European Institute of Bioinformatics, Cambridge, UK) and accession numbers must be provided when the paper is accepted. [1] IUPAC (1993) Quantities, units and symbols in physical chemistry (“The Green Book”), 2nd edn. Blackwell, Oxford [2] IUPAC (1998) Compendium of analytical nomenclature – Definitive Rules 1987 (“The Orange Book”), 3rd edn. Blackwell, Oxford [3] ISO (1993) ISO Standards Handbook 2 – Quantities and Units. ISO, Geneva [4] ISO (1993) International Vocabulary of Basic and General Terms in Metrology. ISO, Geneva [5] ISO (1993) A Guide to the Expression of Uncertainty in Measurement (“GUM”). ISO, Geneva [6] Zschunke A (2000) Reference Materials in Analytical Chemistry – A Guide for Selection and Use. Springer, Berlin Heidelberg [7] Intern. Organization of the Flavor Industry (I.O.F.I.) (1991) Z Lebensm Unters Forsch 192:530–534 References Citation Reference citations in the text should be identified by numbers in square brackets. Some examples: 1. Negotiation research spans many disciplines [3]. 2. This result was later contradicted by Becker and Seligman [5]. 3. This effect has been widely studied [1-3, 7]. Reference list The list of references should only include works that are cited in the text and that have been published or accepted for publication. Personal communications and unpublished works should only be mentioned in the text. Do not use footnotes or endnotes as a substitute for a reference list. The entries in the list should be numbered consecutively. Journal article Nugen S, Baeumner HJ (2008) Trends and opportunities in food pathogen detection. 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