Corrigendum to “Effects of pre-emulsification with whey protein and high temperature sterilization on texture, functional characteristics and Maillard reaction products of room temperature stored processed cheese” [International Dairy Journal 140 (2023) 105610]
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Published:2023-07
Issue:
Volume:142
Page:105652
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ISSN:0958-6946
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Container-title:International Dairy Journal
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language:en
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Short-container-title:International Dairy Journal
Author:
Li Hongjuan,Wu Yifei,Hou Dongyu,Zhao Shujing,Li Dan,Wang Xiaopeng,Li Hongbo,Yu Jinghua
Subject
Applied Microbiology and Biotechnology,Food Science