{"title":"Corrigendum to “Effect of Icing on Quality of Silver Carp During Frozen Storage”","authors":"Javairia Shafi, Kashifa Naghma Waheed, Muhammad Zafarullah, Zahid Sharif Mirza, Saima Yaqub Shelly","doi":"10.1155/jfpp/9762573","DOIUrl":null,"url":null,"abstract":"<p>In the article titled “Effect of Icing on Quality of Silver Carp During Frozen Storage” [<span>1</span>], 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.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5000,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9762573","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Processing and Preservation","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1155/jfpp/9762573","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
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.
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.
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