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Correction to: in-transit development of color abnormalities in turkey breast meat during winter season

  • Carvalho, Rafael H. (Graduate Program in Animal Science, Department of Veterinary Preventive Medicine, Londrina State University) ;
  • Honorato, Danielle C.B. (Graduate Program in Food Science, Department of Food Science and Technology, Londrina State University) ;
  • Guarnieri, Paulo D. (Graduate Program in Food Science, Sao Paulo University) ;
  • Soares, Adriana L. (Graduate Program in Food Science, Department of Food Science and Technology, Londrina State University) ;
  • Pedrao, Mayka R. (Professional Master Program, Parana Federal Technological University in Londrina, Campus Londrina) ;
  • Oba, Alexandre (Graduate Program in Animal Science, Department of Veterinary Preventive Medicine, Londrina State University) ;
  • Paiao, Fernanda G. (Professional Master Program, Parana Federal Technological University in Londrina, Campus Londrina) ;
  • Ida, Elza I. (Graduate Program in Food Science, Department of Food Science and Technology, Londrina State University) ;
  • Shimokomaki, Massami (Graduate Program in Animal Science, Department of Veterinary Preventive Medicine, Londrina State University)
  • Received : 2018.02.09
  • Accepted : 2018.02.12
  • Published : 2018.02.28

Abstract

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References

  1. Carvalho, et al. In-transit development of color abnormalities in turkey breast meat during winter season. J Anim Sci Technol. 2017;59:30. https://doi.org/10.1186/s40781-017-0157-1. https://doi.org/10.1186/s40781-017-0157-1.