《关于〈衰老过程和时间对使用电子舌对生牛上腰部肉和小腿肉进行理化及感官评价的影响〉的勘误》
Erratum to: Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue.
作者信息
Kim Ji-Han, Kim Dong Wan, Ji Da-Som, Lee Hyun-Jin, Yoon Dong-Kyu, Lee Chi-Ho
机构信息
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
出版信息
Korean J Food Sci Anim Resour. 2018 Apr;38(2):431. doi: 10.5851/kosfa.2018.38.2.431. Epub 2018 Apr 30.
Abstract
[This corrects the article DOI: 10.5851/kosfa.2017.37.6.823.].
摘要
[本文更正了文章的数字对象标识符：10.5851/kosfa.2017.37.6.823。]
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本文引用的文献
1
Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue.衰老过程和时间对使用电子舌对生牛肉上腰部和小腿肌肉进行理化及感官评价的影响
Korean J Food Sci Anim Resour. 2017;37(6):823-832. doi: 10.5851/kosfa.2017.37.6.823. Epub 2017 Dec 31.
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