Corrigendum to "Agar-based composite emulsion gel as a pork fat substitute in sausages: Understanding meat batter stabilization mechanisms based on fat sources" [Int. J. Biol. Macromol. 318 (Part 1) 144851]
Int J Biol Macromol. 2025 Jun 27:145474.
doi: 10.1016/j.ijbiomac.2025.145474.
Online ahead of print.
1 Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Republic of Korea.
2 Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
3 Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea.
4 Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Republic of Korea; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea. Electronic address: seonminlee@kfri.re.kr.