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. 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)

Food Science and Preservation (FSP) reflected in Scopus

As of January 2024, the journal title has been changed to Food Science and Preservation (FSP).
We are pleased to announce that this has also been reflected in Scopus.
https://www.scopus.com/sourceid/21101210730
We look forward to your interest and submissions to the journal.
Thank you.

 


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