Correction to: Effects of Bromelain Tendersation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret

Food and Bioprocess Technology, Aug 2018

Xiao Feng, Yiyi Zhu, Qin Liu, Shaojuan Lai, Hongshun Yang

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Correction to: Effects of Bromelain Tendersation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret

Food and Bioprocess Technology October 2018, Volume 11, Issue 10, pp 1940–1941 | Cite as Correction to: Effects of Bromelain Tendersation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret AuthorsAuthors and affiliations Xiao FengYiyi ZhuQin LiuShaojuan LaiHongshun Yang Correction First Online: 15 August 2018 The online version of the original article can be found at  https://doi.org/10.1007/s11947-017-1963-7 Correction to: Food Bioprocess Technol (2017) 10(10):1918–1930   https://doi.org/10.1007/s11947-017-1963-7 The original version of this article unfortunately has mistakes in Fig. 1. Open image in new window Fig. 1 Hardness and chewiness (a). Springiness, cohesiveness and resilience (b). Breaking force and penetration distance (c) of fish balls from four different groups. Means of the same parameter with different letters are significantly different (n = 3, P < 0.05) The values of the hardness of YF and GP + 0.4% were input wrongly when we applied software to generate the Fig. 1(a). Meanwhile, the letter above GP + 0.8% BML for penetration distance is ‘a’ instead of ‘c’ in Fig. 1(c). The text in the paper is correct. Copyright information © Springer Science+Business Media, LLC, part of Springer Nature 2018 Authors and Affiliations Xiao Feng12Yiyi Zhu1Qin Liu12Shaojuan Lai34Hongshun Yang12Email authorView author's OrcID profile1.Food Science and Technology Programme, c/o Department of ChemistryNational University of SingaporeSingaporeSingapore2.National University of Singapore (Suzhou) Research InstituteSuzhouPeople’s Republic of China3.College of Food Science and TechnologyHenan University of TechnologyZhengzhouPeople’s Republic of China4.Guangzhou Pulu Medical Technology Co., LtdGuangzhouPeople’s Republic of China


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Xiao Feng, Yiyi Zhu, Qin Liu, Shaojuan Lai, Hongshun Yang. Correction to: Effects of Bromelain Tendersation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret, Food and Bioprocess Technology, 2018, 1940-1941, DOI: 10.1007/s11947-018-2166-6