
TY  - JOUR
A1  - Kim, Ji-Han 
A1  - Kim, Jung-Ho 
A1  - Jang, Hyun-Joo 
A1  - Lee, Hyun-Jin 
A1  - Lee, Chi-Ho 
T1  - <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
JF  - Animal Production Science
JO  - Anim. Prod. Sci.
Y1  - 2020
VL  - 60
IS  - 12
SP  - 1567
EP  - 1567
KW  - 
UR  - https://doi.org/10.1071/AN17032_CO 
N2  - 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 
ER  -

