Mu, H.; Weng, P.; Wu, Z.
Correction: Mu et al. Mixed Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus Improves Safety, Gel Properties and Flavor of Giant Squid Surimi Without Added Seasonings. Fermentation 2025, 11, 404. Fermentation 2025, 11, 455.
https://doi.org/10.3390/fermentation11080455
AMA Style
Mu H, Weng P, Wu Z.
Correction: Mu et al. Mixed Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus Improves Safety, Gel Properties and Flavor of Giant Squid Surimi Without Added Seasonings. Fermentation 2025, 11, 404. Fermentation. 2025; 11(8):455.
https://doi.org/10.3390/fermentation11080455
Chicago/Turabian Style
Mu, Hongliang, Peifang Weng, and Zufang Wu.
2025. "Correction: Mu et al. Mixed Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus Improves Safety, Gel Properties and Flavor of Giant Squid Surimi Without Added Seasonings. Fermentation 2025, 11, 404" Fermentation 11, no. 8: 455.
https://doi.org/10.3390/fermentation11080455
APA Style
Mu, H., Weng, P., & Wu, Z.
(2025). Correction: Mu et al. Mixed Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus Improves Safety, Gel Properties and Flavor of Giant Squid Surimi Without Added Seasonings. Fermentation 2025, 11, 404. Fermentation, 11(8), 455.
https://doi.org/10.3390/fermentation11080455