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Submission Preparation Checklist


As part of the submission process, authors are required to check off their submission’s compliance with all of the following items, and submissions may be returned to authors that do not adhere to these guidelines.


  1. The submission has not been previously published, nor is it before another journal for consideration (or an explanation has been provided in comments to the editor).The submission file is in Microsoft Word format.
  2. Title page should include;(1) Informative title(2) The name (s) of Author (s)(3) The affiliation (s) and Address (es) of Author (s)

    (4) The email address of coresponding author.

    Abstract provide of 150-250 words. The abstract should not contain any unidentified abbreviations or unspecified references. Please provide 4 to 6 keywords which can be used for indexing purposes.

  3. Text should use a normal, plain font 10 point Time New Roman, use italics for emphasis, use the authomatic page numbering function to number the pages. Do not use field function. Use tab stops or other commands for indents, not the space bar. Use the table function, not speadsheets, to make tables. Use the equation editor or Math Type for equation. Introduction parts should give the aim of the investigation and a brief statesment of previous relevant work with references. Material and methods, only new techniques need to be describe in detail but known method must have adequate reference. Results must be presented with the tables and figures for clarity. Discussion and conclusion ussually interpret the results and the conclusion should not marely repeat point made in the preceding sections. Please use no more than three headings.
  4. Abbreviations should be defined at first mention and use consistanly thereafter. Tables, graphs and figures should be displayed on separte pages in the manuscript after the reference section. Tables and figures should be captioned. scanned or digital should be in high resolution, minimum 300 dpi in the PC format.  Maximum allowed of the total figures and tables all together is five.
  5. Acknowledgements of people, grants, funds, etc.
  6. Cite references in the text by name and year in pharenthese (eg. text (name, year)).
  7. References list:JournalCollins, S.J., Bester, B.H. and McGill, A. E.J. 1993. Influence of psychotropic bacterial growth in raw milk on the sensory acceptance of UHT skim milk. Journal of Food Protection 56 (5): 418-425.Book

    South J, Blass B. 2001. The future of modern genomics. Backwell, London

    Book chapter

    Hart, R.J. 1998. Food Science and the transport of food. In Heap, R., Kierstan, M. and Ford, G. (Eds). Food Transportation, p. 1-21. London: Thomson science.


    Ramadhan, K. 2012. Physico-chemical and sensory properties of Surimi-like material from duck meat and its application in burger. Thesis. Universiti Sains Malaysia.


    David, W. 2011. Impact of socio-ecology interaction on local food security and food culture. Proceeding of The second Annual Indonesian Scholar Conference, p. 159. Taichung: AISC Taiwan.