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Correction to: European Food Research and Technology https://doi.org/10.1007/s00217-019-03348-3
The article “Quality traits of raw and cooked cupped oysters”, written by A. Felici, S. Vittori, M. C. T. Meligrana, Alessandra Roncarati was originally published electronically on the publisher’s internet portal (currently SpringerLink) on 21 July, 2019 without open access.
With the author(s)’ decision to opt for Open Choice the copyright of the article changed on September 12, 2019, the updated version will be published to © The Author(s) [2019] and the article is forthwith distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits use, duplication, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.
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Open Access This article is distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
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Felici, A., Vittori, S., Meligrana, M.C.T. et al. Correction to: Quality traits of raw and cooked cupped oysters. Eur Food Res Technol 246, 355 (2020). https://doi.org/10.1007/s00217-019-03366-1
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DOI: https://doi.org/10.1007/s00217-019-03366-1