Corrigendum to “Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Product Characterization of Croatian Traditional Meat Products”

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Quality Pub Date : 2024-10-17 DOI:10.1155/2024/9827080

Nina Kudumija, Ivica Kos, Tina Lešić, Nada Vahčić, Ana Vulić, Tomaž Polak, Greta Krešić, Ivan Vnučec, Darija Bendelja Ljoljić, Mario Škrivanko, Tanja Bogdanović, Jelka Pleadin

引用次数: 0

Abstract

In the article titled “Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Product Characterization of Croatian Traditional Meat Products” [1], there was an error in the article title, with the short title having been merged with the main title. The correct title is shown below.

“[Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Products]”

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六种不同类型克罗地亚传统肉制品的感官和营养特征描述克罗地亚传统肉制品的特征描述 "的更正

在题为 "六种不同类型的克罗地亚传统肉制品的感官和营养特性分析克罗地亚传统肉制品的特性分析"[1] 一文中，文章标题有误，短标题与主标题合并。正确的标题如下："[六种不同类型克罗地亚传统肉制品的感官和营养特征]"。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Quality 工程技术-食品科技

CiteScore

5.90

自引率

6.10%

发文量

285

审稿时长

>36 weeks

期刊介绍： Journal of Food Quality is a peer-reviewed, Open Access journal that publishes original research articles as well as review articles related to all aspects of food quality characteristics acceptable to consumers. The journal aims to provide a valuable resource for food scientists, nutritionists, food producers, the public health sector, and governmental and non-governmental agencies with an interest in food quality.