
%0 Journal Article
%A Kim, Ji-Han 
%A Kim, Jung-Ho 
%A Jang, Hyun-Joo 
%A Lee, Hyun-Jin 
%A Lee, Chi-Ho 
%T <i>Corrigendum to</i>: Physicochemical and sensory characteristics of dry-cured loin made from pigs fed <i>Allium hookeri</i> added whey powder and sensory trait evaluation using electronic tongue
%J Animal Production Science
%D 2020/07/31
%V 60
%N 12
%P 1567-1567
%K 
%R https://doi.org/10.1071/AN17032_CO
%U https://www.publish.csiro.au/paper/AN17032_CO 
%X The aim of this study was to determine the effect of dietary supplementation with Allium hookeri (A. hookeri) added whey powder on the physicochemical characteristics of dry-cured loin (CON, basal diet; AH, addition of 1% A. hookeri; AHW, addition of 0.5% A. hookeri and 4% whey powder) during manufacturing (pre- and post-salting, drying and ripening process) and analyse their sensory characteristics using electronic tongue. Crude fat and weight yield of AH were higher (P P P P 
