Corrigendum to “Statistical approaches to assess the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky” (J. Food Compos. Anal. (2016) 57C (1–7) (S088915751630223X) (10.1016/j.jfca.2016.12.007))

K. Shikha Ojha; Sabine M. Harrison; Nigel P. Brunton; Joseph P. Kerry; Brijesh K. Tiwari

doi:10.1016/j.jfca.2017.04.003

Corrigendum to “Statistical approaches to assess the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky” (J. Food Compos. Anal. (2016) 57C (1–7) (S088915751630223X) (10.1016/j.jfca.2016.12.007))

K. Shikha Ojha
, Sabine M. Harrison
, Nigel P. Brunton
, Joseph P. Kerry
, Brijesh K. Tiwari

School of Food and Nutritional Sciences

Teagasc - Irish Agriculture and Food Development Authority
University College Dublin

Research output: Contribution to journal › Comment/Debate

Abstract

The authors would like to correct the title of the manuscript, which has been incorrectly published as ‘Statistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky’. However, the correct title should read as ‘Statistical approaches to assess the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky’.

Original language	English
Pages (from-to)	260
Number of pages	1
Journal	Journal of Food Composition and Analysis
Volume	62
DOIs	https://doi.org/10.1016/j.jfca.2017.04.003
Publication status	Published - Sep 2017

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Ojha, K. S., Harrison, S. M., Brunton, N. P., Kerry, J. P., & Tiwari, B. K. (2017). Corrigendum to “Statistical approaches to assess the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky” (J. Food Compos. Anal. (2016) 57C (1–7) (S088915751630223X) (10.1016/j.jfca.2016.12.007)). Journal of Food Composition and Analysis, 62, 260. https://doi.org/10.1016/j.jfca.2017.04.003

Ojha, K. Shikha ; Harrison, Sabine M. ; Brunton, Nigel P. et al. / Corrigendum to “Statistical approaches to assess the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky” (J. Food Compos. Anal. (2016) 57C (1–7) (S088915751630223X) (10.1016/j.jfca.2016.12.007)). In: Journal of Food Composition and Analysis. 2017 ; Vol. 62. pp. 260.

@article{22796aff77f94eab91824f870ccbae7b,

title = "Corrigendum to “Statistical approaches to assess the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky” (J. Food Compos. Anal. (2016) 57C (1–7) (S088915751630223X) (10.1016/j.jfca.2016.12.007))",

abstract = "The authors would like to correct the title of the manuscript, which has been incorrectly published as {\textquoteleft}Statistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky{\textquoteright}. However, the correct title should read as {\textquoteleft}Statistical approaches to assess the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky{\textquoteright}.",

author = "Ojha, \{K. Shikha\} and Harrison, \{Sabine M.\} and Brunton, \{Nigel P.\} and Kerry, \{Joseph P.\} and Tiwari, \{Brijesh K.\}",

note = "Publisher Copyright: {\textcopyright} 2017 Elsevier Inc.",

year = "2017",

month = sep,

doi = "10.1016/j.jfca.2017.04.003",

language = "English",

volume = "62",

pages = "260",

journal = "Journal of Food Composition and Analysis",

issn = "0889-1575",

publisher = "Academic Press Inc.",

}

Ojha, KS, Harrison, SM, Brunton, NP, Kerry, JP & Tiwari, BK 2017, 'Corrigendum to “Statistical approaches to assess the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky” (J. Food Compos. Anal. (2016) 57C (1–7) (S088915751630223X) (10.1016/j.jfca.2016.12.007))', Journal of Food Composition and Analysis, vol. 62, pp. 260. https://doi.org/10.1016/j.jfca.2017.04.003

Corrigendum to “Statistical approaches to assess the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky” (J. Food Compos. Anal. (2016) 57C (1–7) (S088915751630223X) (10.1016/j.jfca.2016.12.007)). / Ojha, K. Shikha; Harrison, Sabine M.; Brunton, Nigel P. et al.
In: Journal of Food Composition and Analysis, Vol. 62, 09.2017, p. 260.

Research output: Contribution to journal › Comment/Debate

TY - JOUR

T1 - Corrigendum to “Statistical approaches to assess the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky” (J. Food Compos. Anal. (2016) 57C (1–7) (S088915751630223X) (10.1016/j.jfca.2016.12.007))

AU - Ojha, K. Shikha

AU - Harrison, Sabine M.

AU - Brunton, Nigel P.

AU - Kerry, Joseph P.

AU - Tiwari, Brijesh K.

PY - 2017/9

Y1 - 2017/9

N2 - The authors would like to correct the title of the manuscript, which has been incorrectly published as ‘Statistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky’. However, the correct title should read as ‘Statistical approaches to assess the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky’.

AB - The authors would like to correct the title of the manuscript, which has been incorrectly published as ‘Statistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky’. However, the correct title should read as ‘Statistical approaches to assess the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky’.

UR - https://www.scopus.com/pages/publications/85020070437

U2 - 10.1016/j.jfca.2017.04.003

DO - 10.1016/j.jfca.2017.04.003

M3 - Comment/Debate

AN - SCOPUS:85020070437

SN - 0889-1575

VL - 62

SP - 260

JO - Journal of Food Composition and Analysis

JF - Journal of Food Composition and Analysis

ER -

Ojha KS, Harrison SM, Brunton NP, Kerry JP, Tiwari BK. Corrigendum to “Statistical approaches to assess the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky” (J. Food Compos. Anal. (2016) 57C (1–7) (S088915751630223X) (10.1016/j.jfca.2016.12.007)). Journal of Food Composition and Analysis. 2017 Sep;62:260. doi: 10.1016/j.jfca.2017.04.003

Corrigendum to “Statistical approaches to assess the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky” (J. Food Compos. Anal. (2016) 57C (1–7) (S088915751630223X) (10.1016/j.jfca.2016.12.007))

Abstract

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