{"title":"奶酪结构和流变特性客观测量的勘误","authors":"Mee-Ryung Lee","doi":"10.22424/jmsb.2018.36.3.186","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":117724,"journal":{"name":"Journal of Milk Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2018-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Erratum to: Objective Measurements of Textural and Rheological\\n Properties of Cheese\",\"authors\":\"Mee-Ryung Lee\",\"doi\":\"10.22424/jmsb.2018.36.3.186\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":117724,\"journal\":{\"name\":\"Journal of Milk Science and Biotechnology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Milk Science and Biotechnology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.22424/jmsb.2018.36.3.186\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Milk Science and Biotechnology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.22424/jmsb.2018.36.3.186","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}