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发表于 2024-2-10 11:27:15
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Reference style
References: All publications cited in the text should be presented in a list of references following the text of the manuscript. The manuscript should be carefully checked to ensure that the spelling of authors' names and dates are exactly the same in the text as in the reference list.
All citations in text should refer to:
1. Single author: the author's name (without initials, unless there is ambiguity) and the year of publication;
2. Two authors: both authors' names and the year of publication;
3. Three or more authors: first author's name followed by et al. and the year of publication.
Citations may be made directly (or parenthetically). Groups of references should be listed first alphabetically, then chronologically.
Examples: "as demonstrated (Allan, 1996a, 1996b, 1999); Allan and Jones, 1995). Kramer et al. (2000) have recently shown...."
The list of references should be arranged alphabetically by authors' names, then further sorted chronologically if necessary. More than once reference from the same author(s) in the same year must be identified by the letters "a", "b", "c" etc., placed after the year of publication. References should be given in the following form:
Kumbhar, B.K., Agarwal, R.S., & Das, K. (1981). Thermal properties of fresh and frozen fish. International Journal of Refrigeration, 4(3), 143-146.
Machado, M.F., Oliveira, F.A.R., & Gekas, V. (1997). Modelling water uptake and soluble solids losses by puffed breakfast cereal immersed in water or milk. In Proceedings of the Seventh International Congress on Engineering and Food, Brighton, UK.
Neter, J., Kutner, M.H., Nachtsheim, C.J., & Wasserman, W. (1966). Applied linear statistical models (4th ed., pp. 1289-1293). Irwin, Chicago.
Thomson, F. M. (1984). Storage of particulate solids. In M. E. Fayed, L. Otten (Eds.), Handbook of powder science and technology (pp. 365-463). Van Nostrand Reinhold, New York.
https://www.sciencedirect.com/journal/journal-of-food-engineering/publish/guide-for-authors |
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发表于 2015-4-13 15:27:50
