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

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

doi:10.5851/kosfa.2018.38.2.431

This corrects the article " Selective Pressure Causes an RNA Virus to Trade Reproductive Fitness for Increased Structural and Thermal Stability of a Viral Enzyme" ( Vol: 37, Issue: 6, Page: 823)

Korean J Food Sci Anim Resour 2018; 38(2):431-431

pISSN: 1225-8563, eISSN: 2234-246X

DOI: https://doi.org/10.5851/kosfa.2018.38.2.431

ERRATUM

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

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

Author Information & Copyright ▼

Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea

^*Corresponding author : 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

© Copyright 2018 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: Apr 30, 2018

ERRATUM

In the published article “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 37:823-832. https://doi.org/10.5851/kosfa.2017.37.6.823,” the author’s name is given incorrectly. The Korean Society for Food Science of Animal Resources would like to correct the author’s name. The Editorial Office apologizes for any inconvenience that it may have caused.

The author should be corrected as follows:

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

REFERRENCE

Kim JH, Kim DH, Ji D, Lee HJ, Yoon DK, Lee CH. 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; 37:823-832.