Ji-Han Kim, Dong Wan Kim, Da-Som Ji, Hyun-Jin Lee, Dong-Kyu Yoon, Chi-Ho Lee
{"title":"老化过程和时间对生牛肉顶部、圆形和小腿肌肉理化和感官评价的影响。","authors":"Ji-Han Kim, Dong Wan Kim, Da-Som Ji, Hyun-Jin Lee, Dong-Kyu Yoon, Chi-Ho Lee","doi":"10.5851/kosfa.2018.38.2.431","DOIUrl":null,"url":null,"abstract":"<p><p>[This corrects the article DOI: 10.5851/kosfa.2017.37.6.823.].</p>","PeriodicalId":17915,"journal":{"name":"Korean Journal for Food Science of Animal Resources","volume":"38 2","pages":"431"},"PeriodicalIF":0.0000,"publicationDate":"2018-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/a9/50/kosfa-38-2-431.PMC5960838.pdf","citationCount":"0","resultStr":"{\"title\":\"Erratum to: Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue.\",\"authors\":\"Ji-Han Kim, Dong Wan Kim, Da-Som Ji, Hyun-Jin Lee, Dong-Kyu Yoon, Chi-Ho Lee\",\"doi\":\"10.5851/kosfa.2018.38.2.431\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>[This corrects the article DOI: 10.5851/kosfa.2017.37.6.823.].</p>\",\"PeriodicalId\":17915,\"journal\":{\"name\":\"Korean Journal for Food Science of Animal Resources\",\"volume\":\"38 2\",\"pages\":\"431\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-04-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/a9/50/kosfa-38-2-431.PMC5960838.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Korean Journal for Food Science of Animal Resources\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.5851/kosfa.2018.38.2.431\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2018/4/30 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q2\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal for Food Science of Animal Resources","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5851/kosfa.2018.38.2.431","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2018/4/30 0:00:00","PubModel":"Epub","JCR":"Q2","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Erratum to: Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue.
[This corrects the article DOI: 10.5851/kosfa.2017.37.6.823.].
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