Journal of Milk Science and Biotechnology

Korean Society of Milk Science and Biotechnology

This corrects the article "우유의 열처리가 우유품질과 영양가에 미치는 영향: Ⅲ. 우유 열처리에 의한 병원균 사멸효과" ( Vol: 35, Issue: 2, Page: 121)

J. Milk Sci. Biotechnol. 2019; 37(1):82-82

pISSN: 2384-0269, eISSN: 2508-3635

DOI: https://doi.org/10.22424/jmsb.2019.37.1.82

ERRATUM

Erratum to: 우유의 열처리가 우유품질과 영양가에 미치는 영향: Ⅲ. 우유 열처리에 의한 병원균 사멸효과

문용일^¹, 정지윤^², 오세종^{²,^*}

Erratum to: Effects of Heat Treatment on the Nutritional Quality of Milk: III. Effect of Heat Treatment on Killing Pathogens in Milk

Yong-II Moon^¹, Ji Yun Jung^², Sejong Oh^{²,^*}

¹우석대학교 동물자원식품학과

²전남대학교 동물자원학부

¹Dept. of Animal Source Foods, Wooseok University, Wanju, Korea

²Division of Animal Science, Chonnam National University, Gwangju, 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 2019, 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: Mar 31, 2019

Journal of Milk Science and Biotechnology(35권 2호 pp 121~133)에 출간된 상기논문의 내용 중 오류가 있어 아래와 같이 정정함을 알려드립니다. 독자들에게 불편을 드린 점 양해해 주시기 바랍니다.

제35권 2호 논문 내 Acknowledgement를 삽입합니다.

Acknowledgement

This work was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science, and Technology (NRF-2016R1A2B4007519).

References

Moon, Y. I., Jung, J. Y. and Oh, S. 2017. Effects of heat treatment on the nutritional quality of milk: III. Effect of heat treatment on killing pathogens in milk. J. Milk Sci. Biotechnol. 35:121-133. .