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

Springer Science and Business Media LLC - Tập 60 - Trang 1-2 - 2018
Takashi Hanagasaki1,2, Naokazu Asato3,4
1Okinawa Prefectural Industrial Technology Center, Uruma City, Japan
2Present Address: Okinawa Prefectural Agricultural Research center, Itoman City, Japan
3Okinawa Prefectural Livestock Research Center, Nakizin Village, Japan
4Present Address: Livestock Division of Okinawa Prefectural Government, Naha city, Japan

Tóm tắt

Following publication of the original article [1], the authors reported that the modifications they requested to the data in Tables 1, 2 and 3 were incorrectly implemented due to a misunderstanding in mark-ups. Also, the titles of the tables should be modified as follows:

Tài liệu tham khảo

Hanagasaki, Asato. Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus. J Anim Sci Technol. 2018;60:19. https://doi.org/10.1186/s40781-018-0176-6. 18:63
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