Correction to:Chitooligosaccharides from squid pen prepared using different enzymes:characteristics and the effect on quality of surimi gel during refrigerated storage  

作　　者：Avtar Singh Soottawat Benjakul Thummanoon Prodpran 

机构地区：[1]Department of Food Technology,Faculty of Agro-Industry,Prince of Songkla University,Hat Yai,Songkhla 90110,Thailand [2]Department of Material Product Technology,Faculty of Agro-Industry,Prince of Songkla University,Hat Yai,Songkhla 90110,Thailand

出　　处：《Food Production, Processing and Nutrition》2019年第1期35-35,共1页食物生产加工与营养（英文）

摘　　要：In the original publication of this article(Singh et al.2019),the author point out the‘3.18–4.77 CFU/g’in sentence‘At day 10,all counts were in the range of 5.49–6.57 and 3.18–4.77 CFU/g sample for gels added without and with COS-L’should be‘3.18–4.77 log CFU/g’.In Table 3,the unit of Microbial load“(CFU/g)”should be corrected as“(log CFU/g)”The original publication has been corrected.

关 键 词：Singh corrected SENTENCE 

分 类 号：G63[文化科学—教育学]