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Erratum to: Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue
Korean J. Food Sci. An. 2018;38:431-431
Published online April 30, 2018
© 2018 Korean Society for Food Science of Animal Resources

Ji-Han Kim, Dong Wan Kim, Da-som Ji, Hyun-Jin Lee, Dong-Kyu Yoon, and Chi-Ho Lee*

Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
Correspondence to: Chi-Ho Lee
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
Tel: +82-2-450-3681 E-mail: leech@konkuk.ac.kr
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.


April 2018, 38 (2)