Erratum to: Article Serialization: Effects of the Heat-treatment on the Nutritional Quality of Milk

Oh, Sejong

doi:10.22424/jmsb.2016.34.4.280

This corrects the article " Article Serialization: Effects of the Heat-treatment on the Nutritional Quality of Milk" ( Vol: 34, Issue: 3, Page: 199)

J. Milk Sci. Biotechnol. 2016; 34(4):280-280

pISSN: 2384-0269, eISSN: 2508-3635

DOI: https://doi.org/10.22424/jmsb.2016.34.4.280

ERRATUM

Erratum to: 우유의 열처리가 우유품질과 영양가에 미치는 영향을 연재하면서

오세종 ¹ ^, ^*

Erratum to: Article Serialization: Effects of the Heat-treatment on the Nutritional Quality of Milk

Sejong Oh ¹ ^, ^*

Author Information & Copyright ▼

¹전남대학교 동물자원학부

¹Division of Animal Science, Chonnam National University, Gwangju 61186, Korea

^*Corresponding Author : Sejong Oh, Division of Animal Science, Chonnam National University, Gwangju, Korea. Tel : +82-62-530-2116, Fax : +82-62-530-2129, E-mail : soh@chonnam.ac.kr

ⓒ Copyright 2016, 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: Dec 31, 2016

Journal of Milk Science & Biotechnology (34권 3호 pp 199~202)에 출간된 상기논문의 내용 중 오류가 있어 아래와 같이 정정함을 알려드립니다. 독자들에게 불편을 드린 점 양해해 주시기 바랍니다.

제 34권 3호 논문의 「p.201」 기술 부분

<잘못 기재된 부분>	<수정 내용>
IMP	IMF

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References

Oh, S. 2016. Article Serialization: Effects of the Heat-treatment on the Nutritional Quality of Milk. Korean Society of Milk Science and Biotechnology 34(3):199-202.