Erratum to: Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate
Chan Won Seo et al · Springer Nature · 2023
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APA 7
al, C. W. S. E. (2023). Erratum to: Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate. https://doi.org/10.5851/kosfa.2023.e30
MLA
al, Chan Won Seo et. "Erratum to: Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate." 2023. https://doi.org/10.5851/kosfa.2023.e30.
Chicago
al, Chan Won Seo et. 2023. "Erratum to: Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate.". https://doi.org/10.5851/kosfa.2023.e30.
Harvard
al, C. W. S. E. 2023, Erratum to: Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate, Springer Nature, available at: https://doi.org/10.5851/kosfa.2023.e30 [Accessed 30 Jun. 2026].
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- Título
- Erratum to: Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate
- Autor / colaboradores
- Chan Won Seo et al
- Editorial
- Springer Nature
- Año de publicación
- 2023
- ISSN
- 2636-0772
- ISSN
- 2636-0772
- Idioma
- eng