Academic publisher Taylor & Francis Group and the American Society of Brewing Chemists (ASBC) have announced a new publishing partnership, beginning 2018.
Under the deal, Taylor & Francis Group will publish the official journal of the society, Journal of the American Society of Brewing Chemists, on behalf of ASBC from January. With four issues per year, the journal publishes scientific papers, review articles, and technical reports dealing with the chemistry and microbiology of brewing ingredients and relevant technology, as well as the analytical techniques used in the malting and brewing industry.
The American Society of Brewing Chemists was founded in 1934 to improve and bring uniformity to the brewing industry on a technical level. Today, ASBC is comprised of individual and corporate members worldwide representing breweries of all sizes, the allied industries that supply the brewing industry, academic researchers, government agencies, and organizations associated with regulation of the brewing industry. The society's vision is to be the global community for scientific excellence in brewing.
The new partnership augments Taylor & Francis's existing chemistry and food sciences portfolios, with the inclusion of this renowned society journal.
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