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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 volumeĀ 60, ArticleĀ number:Ā 21 (2018)
Correction
Following publication of the original article [1], the authors reported that the modifications they requested to the data in TablesĀ 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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TableĀ 1 Results of the average value ± standard deviation of each amino acid group listed in Fig.Ā 5Ā āĀ 4
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TableĀ 2 Results of the average value ± standard deviation of each amino acid group listed in Fig.Ā 6Ā āĀ 5
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TableĀ 3 Results of the average value ± standard deviation of each amino acid listed in Fig.Ā 7Ā āĀ 6
The original article has been corrected.
The correct versions of the tables have been included in this correction.
Reference
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). https://doi.org/10.1186/s40781-018-0179-3
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DOI: https://doi.org/10.1186/s40781-018-0179-3