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Correction to: Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
BioMed Central
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6137754/ https://www.ncbi.nlm.nih.gov/pubmed/30302269 http://dx.doi.org/10.1186/s40781-018-0179-3 |
| _version_ | 1783355232456015872 |
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| author | Hanagasaki, Takashi Asato, Naokazu |
| author_facet | Hanagasaki, Takashi Asato, Naokazu |
| author_sort | Hanagasaki, Takashi |
| collection | PubMed |
| description | |
| format | Online Article Text |
| id | pubmed-6137754 |
| institution | National Center for Biotechnology Information |
| language | English |
| publishDate | 2018 |
| publisher | BioMed Central |
| record_format | MEDLINE/PubMed |
| spelling | pubmed-61377542018-10-09 Correction to: Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus Hanagasaki, Takashi Asato, Naokazu J Anim Sci Technol Correction BioMed Central 2018-09-14 /pmc/articles/PMC6137754/ /pubmed/30302269 http://dx.doi.org/10.1186/s40781-018-0179-3 Text en © The Author(s). 2018 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated. |
| spellingShingle | Correction Hanagasaki, Takashi Asato, Naokazu Correction to: Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus |
| title | Correction to: Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus |
| title_full | Correction to: Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus |
| title_fullStr | Correction to: Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus |
| title_full_unstemmed | Correction to: Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus |
| title_short | Correction to: Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus |
| title_sort | correction to: changes in free amino acid content and hardness of beef while dry-aging with mucor flavus |
| topic | Correction |
| url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6137754/ https://www.ncbi.nlm.nih.gov/pubmed/30302269 http://dx.doi.org/10.1186/s40781-018-0179-3 |
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