{"title":"更正：Mu et al. 《接种乳酸菌和葡萄球菌对鱿鱼（千层鱼）鱼糜香肠质量的影响》。发酵2023，9，794","authors":"Hongliang Mu, P. Weng, Zufang Wu","doi":"10.3390/fermentation10040182","DOIUrl":null,"url":null,"abstract":"In the original publication [...]","PeriodicalId":12379,"journal":{"name":"Fermentation","volume":"106 18","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Correction: Mu et al. Effect of Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus on the Quality of Squid (Dosidicus gigas) Surimi Sausage. Fermentation 2023, 9, 794\",\"authors\":\"Hongliang Mu, P. Weng, Zufang Wu\",\"doi\":\"10.3390/fermentation10040182\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"In the original publication [...]\",\"PeriodicalId\":12379,\"journal\":{\"name\":\"Fermentation\",\"volume\":\"106 18\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-03-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Fermentation\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3390/fermentation10040182\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Fermentation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3390/fermentation10040182","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Correction: Mu et al. Effect of Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus on the Quality of Squid (Dosidicus gigas) Surimi Sausage. Fermentation 2023, 9, 794
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