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

• 영문명: Erratum : Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate
• 발행기관: 한국축산식품학회
• 저자명: Chan Won Seo Oh Nam Su
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제43권 제4호, 721~721쪽, 전체 1쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2023.07.31

영문 초록

Erratum In the published article “Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate. Food Sci Anim Resour 43:540-551 (https://doi.org/10.5851/kosfa.2023.e16).” the acknowledgements have to be added. The editorial office will report that this amendment is made at the request of the author. Acknowledgements This work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) through High Value 365 added Food Technology Development Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA) (321036-5) and Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (NRF368 2022M3A9I5018286).