Erratum to 'Effect of moderate pressure treatments on microstructure, texture, and sensory properties of stirred-curd Cheddar shreds' (J. Dairy Sci. 87:3172-3182)

摘要

A diligent reader identified duplication between Serrano et al. (2004) and Serrano et al. (2005). Inadvertently, 3 figures were identical between these manuscripts. The following 3 figures (Figures 2, 3, and 4) are the correct figures for the results on stirred-curd Cheddar and should replace the figures originally published in Serrano et al. (2004) that corresponded to milled-curd Cheddar. The authors regret the error.