对 "使用不同发酵培养基的牛乳和水牛奶制作的马苏里拉奶酪的功能和质构特性比较研究 "的更正[《国际乳品杂志》141(2023 年 6 月),105622]

IF 3.1 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Gökhan Akarca, Azize Atik, İlker Atik, Ayşe Janseli Denizkara
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引用次数: 0

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本文章由计算机程序翻译,如有差异,请以英文原文为准。
Corrigendum to “A comparison study on functional and textural properties of mozzarella cheeses made from bovine and buffalo milks using different starter cultures” [The International Dairy Journal 141 (June 2023), 105622]
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来源期刊
International Dairy Journal
International Dairy Journal 工程技术-食品科技
CiteScore
6.50
自引率
9.70%
发文量
200
审稿时长
49 days
期刊介绍: The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.
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