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,*
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.
