학술논문
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]
Document Type
Erratum
Author
Source
In International Dairy Journal July 2023 142
Subject
Language
ISSN
0958-6946