Fermentation (Mar 2024)

Correction: Mu et al. Effect of Inoculation with <i>Lacticaseibacillus casei</i> and <i>Staphylococcus carnosus</i> on the Quality of Squid (<i>Dosidicus gigas</i>) Surimi Sausage. <i>Fermentation</i> 2023, <i>9</i>, 794

Hongliang Mu,
Peifang Weng,
Zufang Wu

Affiliations

Hongliang Mu: College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
Peifang Weng: College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
Zufang Wu: College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China

DOI: https://doi.org/10.3390/fermentation10040182
Journal volume & issue: Vol. 10, no. 4
p. 182

Abstract

In the original publication [...]

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Published in Fermentation

ISSN: 2311-5637 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology: Fermentation industries. Beverages. Alcohol
Website: http://www.mdpi.com/journal/fermentation

About the journal