Corrigendum to “Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems” [Food Chem. 346 (2021) 128930] (Food Chemistry (2021) 346, (S0308814620328053), (10.1016/j.foodchem.2020.128930))

Tae Kyung Kim; Min Hyeock Lee; Hae In Yong; Hae Won Jang; Samooel Jung; Yun Sang Choi

doi:10.1016/j.foodchem.2021.129401

Corrigendum to “Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems” [Food Chem. 346 (2021) 128930] (Food Chemistry (2021) 346, (S0308814620328053), (10.1016/j.foodchem.2020.128930))

Tae Kyung Kim, Min Hyeock Lee, Hae In Yong, Hae Won Jang, Samooel Jung, Yun Sang Choi

Research output: Contribution to journal › Comment/debate

4 Citations (Scopus)

Abstract

The authors regret <the incorrect affiliation to Samooel Jung>. The corrected affiliation has been shown above. The authors would like to apologise for any inconvenience caused.

Original language	English
Article number	129401
Journal	Food Chemistry
Volume	351
DOIs	https://doi.org/10.1016/j.foodchem.2021.129401
Publication status	Published - 30 Jul 2021

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© 2021 Elsevier Ltd

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Kim, T. K., Lee, M. H., Yong, H. I., Jang, H. W., Jung, S., & Choi, Y. S. (2021). Corrigendum to “Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems” [Food Chem. 346 (2021) 128930] (Food Chemistry (2021) 346, (S0308814620328053), (10.1016/j.foodchem.2020.128930)). Food Chemistry, 351, Article 129401. https://doi.org/10.1016/j.foodchem.2021.129401

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title = "Corrigendum to “Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems” [Food Chem. 346 (2021) 128930] (Food Chemistry (2021) 346, (S0308814620328053), (10.1016/j.foodchem.2020.128930))",

abstract = "The authors regret . The corrected affiliation has been shown above. The authors would like to apologise for any inconvenience caused.",

author = "Kim, {Tae Kyung} and Lee, {Min Hyeock} and Yong, {Hae In} and Jang, {Hae Won} and Samooel Jung and Choi, {Yun Sang}",

note = "Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd",

year = "2021",

month = jul,

day = "30",

doi = "10.1016/j.foodchem.2021.129401",

language = "English",

volume = "351",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier Ltd.",

}

Kim, TK, Lee, MH, Yong, HI, Jang, HW, Jung, S & Choi, YS 2021, 'Corrigendum to “Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems” [Food Chem. 346 (2021) 128930] (Food Chemistry (2021) 346, (S0308814620328053), (10.1016/j.foodchem.2020.128930))', Food Chemistry, vol. 351, 129401. https://doi.org/10.1016/j.foodchem.2021.129401

Corrigendum to “Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems” [Food Chem. 346 (2021) 128930] (Food Chemistry (2021) 346, (S0308814620328053), (10.1016/j.foodchem.2020.128930)). / Kim, Tae Kyung; Lee, Min Hyeock; Yong, Hae In et al.
In: Food Chemistry, Vol. 351, 129401, 30.07.2021.

Research output: Contribution to journal › Comment/debate

TY - JOUR

T1 - Corrigendum to “Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems” [Food Chem. 346 (2021) 128930] (Food Chemistry (2021) 346, (S0308814620328053), (10.1016/j.foodchem.2020.128930))

AU - Kim, Tae Kyung

AU - Lee, Min Hyeock

AU - Yong, Hae In

AU - Jang, Hae Won

AU - Jung, Samooel

AU - Choi, Yun Sang

PY - 2021/7/30

Y1 - 2021/7/30

N2 - The authors regret . The corrected affiliation has been shown above. The authors would like to apologise for any inconvenience caused.

AB - The authors regret . The corrected affiliation has been shown above. The authors would like to apologise for any inconvenience caused.

UR - http://www.scopus.com/inward/record.url?scp=85101372044&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2021.129401

DO - 10.1016/j.foodchem.2021.129401

M3 - Comment/debate

C2 - 33639434

AN - SCOPUS:85101372044

SN - 0308-8146

VL - 351

JO - Food Chemistry

JF - Food Chemistry

M1 - 129401

ER -

Kim TK, Lee MH, Yong HI, Jang HW, Jung S, Choi YS. Corrigendum to “Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems” [Food Chem. 346 (2021) 128930] (Food Chemistry (2021) 346, (S0308814620328053), (10.1016/j.foodchem.2020.128930)). Food Chemistry. 2021 Jul 30;351:129401. doi: 10.1016/j.foodchem.2021.129401

Corrigendum to “Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems” [Food Chem. 346 (2021) 128930] (Food Chemistry (2021) 346, (S0308814620328053), (10.1016/j.foodchem.2020.128930))

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