Corrigendum to "Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems" [Food Chem. 346 (2021) 128930]
Food Chem
.
2021 Jul 30:351:129401.
doi: 10.1016/j.foodchem.2021.129401.
Epub 2021 Feb 24.
Authors
Tae-Kyung Kim
1
,
Min Hyeock Lee
1
,
Hae In Yong
1
,
Hae Won Jang
2
,
Samooel Jung
3
,
Yun-Sang Choi
4
Affiliations
1
Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
2
Department of Food Science and Biotechnology, Sungshin Women's University, Seoul 01133, Republic of Korea.
3
Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea.
4
Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea. Electronic address:
[email protected]
.
PMID:
33639434
DOI:
10.1016/j.foodchem.2021.129401
No abstract available
Publication types
Published Erratum