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Correction to: Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage
Food Production, Processing and Nutrition volume 1, Article number: 11 (2019)
The Original Article was published on 28 October 2019
Correction to: Food Production, Processing and Nutrition (2019) 1:5
https://doi.org/10.1186/s43014-019-0005-4
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.
Reference
Singh, A., et al. (2019). Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage. Food Production, Processing and Nutrition, 1, 5. https://doi.org/10.1186/s43014-019-0005-4.
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Singh, A., Benjakul, S. & Prodpran, T. Correction to: Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage. Food Prod Process and Nutr 1, 11 (2019). https://doi.org/10.1186/s43014-019-0013-4
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DOI: https://doi.org/10.1186/s43014-019-0013-4