Corrigendum to "Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems" [Food Chem. 346 (2021) 128930]. (30th July 2021)

Record Type:: Journal Article
Title:: Corrigendum to "Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems" [Food Chem. 346 (2021) 128930]. (30th July 2021)
Main Title:: Corrigendum to "Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems" [Food Chem. 346 (2021) 128930]
Authors:: Kim, Tae-Kyung
Lee, Min Hyeock
Yong, Hae In
Jang, Hae Won
Jung, Samooel
Choi, Yun-Sang
Abstract:
Is Part Of:: Food chemistry. Volume 351(2021)
Journal:: Food chemistry
Issue:: Volume 351(2021)
Issue Display:: Volume 351, Issue 2021 (2021)
Year:: 2021
Volume:: 351
Issue:: 2021
Issue Sort Value:: 2021-0351-2021-0000
Page Start:
Page End:
Publication Date:: 2021-07-30
Subjects:: Food -- Analysis -- Periodicals
Food -- Composition -- Periodicals
664
Journal URLs:: http://www.sciencedirect.com/science/journal/03088146 ↗
http://www.elsevier.com/journals ↗
DOI:: 10.1016/j.foodchem.2021.129401 ↗
Languages:: English
ISSNs:: 0308-8146
Deposit Type:: Legaldeposit
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗
Physical Locations:: British Library DSC - 3977.284000
British Library DSC - BLDSS-3PM
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Ingest File:: 22895.xml