“冰冻对鲢鱼品质的影响”的勘误表

IF 2 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Food Processing and Preservation Pub Date : 2024-12-19 DOI:10.1155/jfpp/9762573

Javairia Shafi, Kashifa Naghma Waheed, Muhammad Zafarullah, Zahid Sharif Mirza, Saima Yaqub Shelly

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引用次数: 0

摘要

在b[1]题为“结冰对鲢鱼冷冻贮藏质量的影响”的文章中，作者列表中出现了作者Saima Yaqub Shelly的名字拼写错误，Shelley Saima Yaqub应该读为Saima Yaqub Shelly。如上所示进行了更正。

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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Corrigendum to “Effect of Icing on Quality of Silver Carp During Frozen Storage”

In the article titled “Effect of Icing on Quality of Silver Carp During Frozen Storage” [1], there was a spelling error in author Saima Yaqub Shelly’s name in the author list, where Shelley Saima Yaqoob should have read Saima Yaqub Shelly. This is corrected as shown above.

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来源期刊

Journal of Food Processing and Preservation 工程技术-食品科技

CiteScore

5.30

自引率

12.00%

发文量

1000

审稿时长

2.3 months

期刊介绍： The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.