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

Seo, Chan Won; Oh, Nam Su

doi:10.5851/kosfa.2023.e30

This corrects the article "Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate" ( Vol: 43, Issue: 3, Page: 540)

Food Sci Anim ResourFood Sci Anim Resour 2023; 43(4):721-721

pISSN: 2636-0772, eISSN: 2636-0780

DOI: https://doi.org/10.5851/kosfa.2023.e30

ERRATUM

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

Chan Won Seo¹^,²

, Nam Su Oh³^,^*

Author Information & Copyright ▼

¹R&D Center, Seoul Dairy Cooperative, Ansan 15407, Korea

²Department of Food Science and Biotechnology, Dongguk University, Goyang 10326, Korea

³Department of Food and Biotechnology, Korea University, Sejong 30019, Korea

^*Corresponding author: Nam Su Oh, Department of Food and Biotechnology, Korea University, Sejong 30019, Korea, Tel: +82-44-860-1434, E-mail: klanvin@korea.ac.kr

© Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Jul 01, 2023

Erratum

In the published article “Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate. Food Sci Anim Resour 43:540-551 (https://doi.org/10.5851/kosfa.2023.e16).” the acknowledgements have to be added. The editorial office will report that this amendment is made at the request of the author.

Acknowledgements

This work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (IPET) through High Value 365 added Food Technology Development Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA) (321036-5) and Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (NRF368 2022M3A9I5018286).

Reference

Seo CW, Oh NS. Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate. Food Sci Anim Resour. 43:540-551