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Correction to: Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus
Journal of Animal Science and Technology volume 60, Article number: 21 (2018)
The original article was published in Journal of Animal Science and Technology 2018 60:19
Correction
Following publication of the original article [1], the authors reported that the modifications they requested to the data in Tables 1, 2 and 3 were incorrectly implemented due to a misunderstanding in mark-ups. Also, the titles of the tables should be modified as follows:
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Table 1 Results of the average value ± standard deviation of each amino acid group listed in Fig. 5 → 4
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Table 2 Results of the average value ± standard deviation of each amino acid group listed in Fig. 6 → 5
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Table 3 Results of the average value ± standard deviation of each amino acid listed in Fig. 7 → 6
The original article has been corrected.
The correct versions of the tables have been included in this correction.
Reference
- 1.
Hanagasaki, Asato. Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus. J Anim Sci Technol. 2018;60:19. https://doi.org/10.1186/s40781-018-0176-6. 18:63
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Hanagasaki, T., Asato, N. Correction to: Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus. J Anim Sci Technol 60, 21 (2018) doi:10.1186/s40781-018-0179-3
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