《纯种伯克夏猪与长白猪×约克夏猪×杜洛克猪（LYD）杂交猪制成的干腌火腿的理化特性比较》勘误
Erratum to: Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs.
作者信息
Yim Dong-Gyun, Jung Jong-Hyun, Ali Md Mahabbat, Nam Ki-Chang
机构信息
Department of Animal Science, Sangji University, Wonju 26339, Korea.
Senior Director, Jung P&C Institute, Inc., Yongin 16950, Korea.
出版信息
J Anim Sci Technol. 2019 Mar;61(2):109. doi: 10.5187/jast.2019.61.2.109. Epub 2019 Mar 31.
Abstract
[This corrects the article DOI: 10.5187/jast.2019.61.1.35.].
摘要
[本文更正了文章的数字对象标识符：10.5187/jast.2019.61.1.35。]
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本文引用的文献
1
Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs.纯种伯克夏猪与长白猪×约克夏猪×杜洛克猪（LYD）杂交猪制成的干腌火腿的理化特性比较。
J Anim Sci Technol. 2019 Jan;61(1):35-40. doi: 10.5187/jast.2019.61.1.35. Epub 2019 Jan 31.
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