Korean Journal of Food Preservation

The Korean Society of Food Preservation

This corrects the article "Identification and characterization of the proteolytic microorganism isolated from salt mackerel " ( Vol: 27, Issue: 5, Page: 663)

Korean J. Food Preserv. 2020; 27(7):992-992

pISSN: 1738-7248, eISSN: 2287-7428

DOI: https://doi.org/10.11002/kjfp.2020.27.7.992

Erratum

Erratum to: 간고등어로부터 분리한 부패성 미생물의 동정 및 생육 특성

권태형¹

, 이종화²^,^*

Erratum to: Identification and characterization of the proteolytic microorganism isolated from salt mackerel

Tae-Hyung Kwon¹

, Jong-Hwa Lee²^,^*

¹(재)춘천바이오산업진흥원 기술개발실

²안동대학교 식품생명공학과

¹Department of Research and Development, Chuncheon Bio-Industry Foundation, Chuncheon 24232, Korea

²Department of Food Sicence and Biotechnology, Andong National University, Andong 36729, Korea

^*Corresponding author. E-mail：okjhlee@andong.ac.kr, Phone：+82-54-820-5551, Fax：+82-54-780-6264

Copyright © The Korean Society of Food Preservation. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: May 26, 2020; Revised: Jul 20, 2020; Accepted: Aug 25, 2020

Published Online: Dec 31, 2020

Erratum

한국식품저장유통학회지 27권 5호(2020년 8월 30일 발행), p. 663-670에 게재된 Tae-Hyung Kwon, Jong-Hwa Lee 저자의 “Identification and characterization of the proteolytic microorganism isolated from salt mackerel” 논문을 정정합니다. 감사의 글이 누락되어 아래와 같이 정정하며, 독자들께 오류로 인해 혼란을 드린 점 사과드립니다.

감사의 글

이 논문은 안동대학교 기본연구지원사업에 의하여 연구되었습니다.

References

Kwon TH, Lee JH. Identification and characterization of the proteolytic microorganism isolated from salt mackerel. Korean J Food Preserv, 27, 663-670 (2020)