MLJEKARSTVO

eISSN: 0026-704XpISSN: 0026-704X

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Key Metrics

Impact Factor
< 5
SJR
Q3Food Science

Journal Specifications

Indexed in the following public directories

  • Web of Science Web of Science
  • Scopus Scopus
  • DOAJ DOAJ
  • SJR SJR
Overview
  • Publisher
    CROATIAN DAIRY UNION
  • Language
    Croatian,English
  • Frequency
    Quarterly
General Details
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Topics Covered

Milking
Milk yield
Chemical composition
Kefir
Somatic cell count
Fatty acid composition
Milk protein
Lactation

Recently Published Papers

Year-wise Publication

FAQs

Since when has MLJEKARSTVO been publishing? Faqs

The MLJEKARSTVO has been publishing since 1950 till date.

How frequently is the MLJEKARSTVO published? Faqs

MLJEKARSTVO is published Quarterly.

Who is the publisher of MLJEKARSTVO? Faqs

The publisher of MLJEKARSTVO is CROATIAN DAIRY UNION.

How can I view the journal metrics of MLJEKARSTVO on editage? Faqs

For the MLJEKARSTVO metrics, please refer to the section above on the page.

What is the eISSN and pISSN number of MLJEKARSTVO? Faqs

The eISSN number is 0026-704X and pISSN number is 0026-704X for MLJEKARSTVO.

What is the focus of this journal? Faqs

The journal covers a wide range of topics inlcuding Milking, Milk yield, Chemical composition, Kefir, Somatic cell count, Fatty acid composition, Milk protein, Lactation.

Why is it important to find the right journal for my research? Faqs

Choosing the right journal ensures that your research reaches the most relevant audience, thereby maximizing its scholarly impact and contribution to the field.

Can the choice of journal affect my academic career? Faqs

Absolutely. Publishing in reputable journals can enhance your academic profile, making you more competitive for grants, tenure, and other professional opportunities.

Is it advisable to target high-impact journals only? Faqs

While high-impact journals offer greater visibility, they are often highly competitive. It's essential to balance the journal's impact factor with the likelihood of your work being accepted.