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

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