Erratum to: Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate.

IF 4.2 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Science of Animal Resources Pub Date : 2023-07-01 DOI:10.5851/kosfa.2023.e30

Chan Won Seo, Nam Su Oh

引用次数: 0

Abstract

[This corrects the article DOI: 10.5851/kosfa.2023.e16.].

查看原文本刊更多论文

补充乳蛋白浓缩物的酸奶霜的流变学、物理化学、微生物学和香气特性的勘误。

[这更正了文章DOI: 10.5851/kosfa.2023.e16.]。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

6.70

自引率

6.70%

发文量

期刊介绍： Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.