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Editorial announcement about Chinese translation

Editorial announcement about Chinese translation Dairy Sci. & Technol. (2013) 93:115 DOI 10.1007/s13594-013-0118-5 ANNOUNCEMENT Published online: 7 March 2013 # INRA and Springer-Verlag France 2013 On behalf of the Editorial Board, we would like to express gratitude to Professor Ma Ying for the great amount of work done for the journal during the past years. Since 2006, she has been personally engaged in the translation into Chinese of all the abstracts of the papers published in Dairy Science & Technology, which represents a huge amount of voluntary work. We would also want to thank Dr He Shenghua and PhD student Li Na, who have also been involved in the translating process in the last past year. The translation into Chinese has certainly contributed to diffusing knowledge in Dairy Science among Chinese students. However, as English has become the univer- sal scientific language within the international community, the usefulness of Chinese translation has been reconsidered. The time involved in this exercise has appeared to be another reason not to continue with these translations, as it delayed the publication process to some extent. Therefore, from this issue on, the journal will no longer contain Chinese abstract. Anne Thierry Editor-in-chief Magalie Weber Managing Editor http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Editorial announcement about Chinese translation

Dairy Science & Technology , Volume 93 (2) – Mar 7, 2013

Editorial announcement about Chinese translation

Abstract

Dairy Sci. & Technol. (2013) 93:115 DOI 10.1007/s13594-013-0118-5 ANNOUNCEMENT Published online: 7 March 2013 # INRA and Springer-Verlag France 2013 On behalf of the Editorial Board, we would like to express gratitude to Professor Ma Ying for the great amount of work done for the journal during the past years. Since 2006, she has been personally engaged in the translation into Chinese of all the abstracts of the papers published in Dairy Science & Technology, which represents a huge...
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Publisher
Springer Journals
Copyright
Copyright © 2013 by INRA and Springer-Verlag France
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1007/s13594-013-0118-5
Publisher site
See Article on Publisher Site

Abstract

Dairy Sci. & Technol. (2013) 93:115 DOI 10.1007/s13594-013-0118-5 ANNOUNCEMENT Published online: 7 March 2013 # INRA and Springer-Verlag France 2013 On behalf of the Editorial Board, we would like to express gratitude to Professor Ma Ying for the great amount of work done for the journal during the past years. Since 2006, she has been personally engaged in the translation into Chinese of all the abstracts of the papers published in Dairy Science & Technology, which represents a huge amount of voluntary work. We would also want to thank Dr He Shenghua and PhD student Li Na, who have also been involved in the translating process in the last past year. The translation into Chinese has certainly contributed to diffusing knowledge in Dairy Science among Chinese students. However, as English has become the univer- sal scientific language within the international community, the usefulness of Chinese translation has been reconsidered. The time involved in this exercise has appeared to be another reason not to continue with these translations, as it delayed the publication process to some extent. Therefore, from this issue on, the journal will no longer contain Chinese abstract. Anne Thierry Editor-in-chief Magalie Weber Managing Editor

Journal

Dairy Science & TechnologySpringer Journals

Published: Mar 7, 2013

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