Erratum: Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk (Journal of Applied Poultry Research (2016) 25(4) (518-527) (10.3382/japr/pfw033))

M. Yüceer; H. İlyasoğlu; B. Özçelik

doi:10.3382/japr/pfw059

Erratum: Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk (Journal of Applied Poultry Research (2016) 25(4) (518-527) (10.3382/japr/pfw033))

M. Yüceer, H. İlyasoğlu, B. Özçelik

Department of Food Engineering

Research output: Contribution to journal › Comment/debate

Abstract

The CONCLUSIONS AND APPLICATIONS section has been modified to conform to journal style. This update does not affect the results of the research. The article is published as 2016 J. Appl. Poult. Res. 25:518-527. http://dx.doi.org/10.3382/japr/pfw033.

Original language	English
Pages (from-to)	611
Number of pages	1
Journal	Journal of Applied Poultry Research
Volume	25
Issue number	4
DOIs	https://doi.org/10.3382/japr/pfw059
Publication status	Published - Dec 2016

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© 2016 Poultry Science Association Inc.

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title = "Erratum: Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk (Journal of Applied Poultry Research (2016) 25(4) (518-527) (10.3382/japr/pfw033))",

abstract = "The CONCLUSIONS AND APPLICATIONS section has been modified to conform to journal style. This update does not affect the results of the research. The article is published as 2016 J. Appl. Poult. Res. 25:518-527. http://dx.doi.org/10.3382/japr/pfw033.",

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Yüceer, M, İlyasoğlu, H & Özçelik, B 2016, 'Erratum: Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk (Journal of Applied Poultry Research (2016) 25(4) (518-527) (10.3382/japr/pfw033))', Journal of Applied Poultry Research, vol. 25, no. 4, pp. 611. https://doi.org/10.3382/japr/pfw059

Erratum: Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk (Journal of Applied Poultry Research (2016) 25(4) (518-527) (10.3382/japr/pfw033)). / Yüceer, M.; İlyasoğlu, H.; Özçelik, B.
In: Journal of Applied Poultry Research, Vol. 25, No. 4, 12.2016, p. 611.

Research output: Contribution to journal › Comment/debate

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Erratum: Comparison of flow behavior and physicochemical characteristics of low-cholesterol mayonnaises produced with cholesterol-reduced egg yolk (Journal of Applied Poultry Research (2016) 25(4) (518-527) (10.3382/japr/pfw033))

Abstract

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