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Erratum to: Food Bioprocess Technol (2014), 7 (10):2969–2977
DOI 10.1007/s11947-014-1268-z
The erratum regards the addition of one author, Piero Sabella, to the previous list of contributors. Piero Sabella's contribution was partially given for the execution of the colour and texture analyses.
The new list of authors will become Massimiliano Rinaldi, Chiara Dall’Asta, Maria Paciulli, Martina Cirlini, Chiara Manzi, Piero Sabella, Emma Chiavaro as presented above.
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The online version of the original article can be found at http://dx.doi.org/10.1007/s11947-014-1268-z.
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Rinaldi, M., Dall’Asta, C., Paciulli, M. et al. Erratum to: A Novel Time/Temperature Approach to Sous Vide Cooking of Beef Muscle. Food Bioprocess Technol 9, 201 (2016). https://doi.org/10.1007/s11947-015-1632-7
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DOI: https://doi.org/10.1007/s11947-015-1632-7