Correction to: Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage
In the original publication of this article [1], the author point out the ‘3.18–4.77 CFU/g’ in sentence ‘At day 10, all counts were in the range of 5.49–6.57 and 3.18–4.77 CFU/g sample for gels added without and with COS-L’ should be ‘3.18–4.77 log CFU/g’.
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
BMC
2019-12-01
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| Series: | Food Production, Processing and Nutrition |
| Online Access: | https://doi.org/10.1186/s43014-019-0013-4 |