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Correction to: Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus

Detalles Bibliográficos
Autores principales:	Hanagasaki, Takashi, Asato, Naokazu
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	BioMed Central 2018
Materias:	Correction
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

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