Erratum to: Objective Measurements of Textural and Rheological Properties of Cheese

Lee, Mee-Ryung

doi:10.22424/jmsb.2018.36.3.186

This corrects the article "Objective Measurements of Textural and Rheological Properties of Cheese" ( Vol: 36, Issue: 2, Page: 73)

J. Milk Sci. Biotechnol. 2018; 36(3):186-186

pISSN: 2384-0269, eISSN: 2508-3635

DOI: https://doi.org/10.22424/jmsb.2018.36.3.186

ERRATUM

Erratum to: 치즈 물성의 객관적 측정을 위한 고찰

이미령 ¹ ^, ^*

Erratum to: Objective Measurements of Textural and Rheological Properties of Cheese

Mee-Ryung Lee ¹ ^, ^*

Author Information & Copyright ▼

¹대구대학교 식품영양학과

¹Dept. of Food Science and Human Nutrition, College of Engineering, Daegu University, Gyeongsan, Korea

^*Corresponding Author : Mee-Ryung Lee, Dept. of Food Science and Human Nutrition College of Engineering, Daegu University, Gyeongsan, Korea. Tel : +82-53-850-6837, Fax : +82-53-850-6839, E-mail : mrlee@daegu.ac.kr

ⓒ Copyright 2018, Korean Society of Milk Science and Biotechnology. 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: Sep 30, 2018

Journal of Milk Science and Biotechnology(36권 2호 pp 73~80)에 출간된 상기논문의 내용 중 오류가 있어 아래와 같이 정정함을 알려드립니다. 독자들에게 불편을 드린 점 양해해 주시기 바랍 니다.

제 36권 2호 논문 내 Acknowledgement 부분 추가 삽입

Acknowledgement

This review was written based on a dissertation, "Understanding calcium equilibrium in cheese during ripening and its effects on functional properties of cheese", 2007 and a review, "major rheological and sensory analysis to determine the textural properties of cheeses", 2013, Journal of Agriculture and Life Science.

References

Lee, M. R. 2018. Objective Measurements of Textural and Rheological Properties of Cheese. Journal of Milk Science and Biotechnology 36:73-80. .