This corrects the article "Identification and characterization of the proteolytic microorganism isolated from salt mackerel " ( Vol: 27, Issue: 5, Page: 663)
Erratum

Erratum to: 간고등어로부터 분리한 부패성 미생물의 동정 및 생육 특성

권태형1https://orcid.org/0000-0002-6919-9586, 이종화2,*https://orcid.org/0000-0003-3813-1447
Tae-Hyung Kwon1https://orcid.org/0000-0002-6919-9586, Jong-Hwa Lee2,*https://orcid.org/0000-0003-3813-1447
Author Information & Copyright
1(재)춘천바이오산업진흥원 기술개발실
2안동대학교 식품생명공학과
1Department of Research and Development, Chuncheon Bio-Industry Foundation, Chuncheon 24232, Korea
2Department of Food Sicence and Biotechnology, Andong National University, Andong 36729, Korea
*Corresponding author. E-mail:okjhlee@andong.ac.kr, Phone:+82-54-820-5551, Fax:+82-54-780-6264

Copyright © The Korean Society of Food Preservation. All rights reserved. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: May 26, 2020; Revised: Jul 20, 2020; Accepted: Aug 25, 2020

Published Online: Dec 31, 2020


Erratum

한국식품저장유통학회지 27권 5호(2020년 8월 30일 발행), p. 663-670에 게재된 Tae-Hyung Kwon, Jong-Hwa Lee 저자의 “Identification and characterization of the proteolytic microorganism isolated from salt mackerel” 논문을 정정합니다. 감사의 글이 누락되어 아래와 같이 정정하며, 독자들께 오류로 인해 혼란을 드린 점 사과드립니다.

감사의 글

이 논문은 안동대학교 기본연구지원사업에 의하여 연구되었습니다.

References

1.

Kwon TH, Lee JH. Identification and characterization of the proteolytic microorganism isolated from salt mackerel. Korean J Food Preserv, 27, 663-670 (2020)