Erratum to: Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate

Detalles Bibliográficos
Autores principales: Seo, Chan Won, Oh, Nam Su
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2023
Materias:
Erratum
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10359841/
https://www.ncbi.nlm.nih.gov/pubmed/37483998
http://dx.doi.org/10.5851/kosfa.2023.e30

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10359841/
https://www.ncbi.nlm.nih.gov/pubmed/37483998
http://dx.doi.org/10.5851/kosfa.2023.e30

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