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Erratum to: Erratum of “RP-HPLC analysis of furosine and acid-soluble β-lactoglobulin to assess the heat load of extended shelf life milk samples in Austria”

Erratum to: Erratum of “RP-HPLC analysis of furosine and acid-soluble β-lactoglobulin to assess... Dairy Sci. Technol. 90 (2010) 429 Available online at: © INRA, EDP Sciences, 2010 www.dairy-journal.org DOI: 10.1051/dst/2010014 Erratum Erratum of “RP-HPLC analysis of furosine and acid-soluble β-lactoglobulin to assess the heat load of extended shelf life milk samples in Austria” Helmut K. MAYER , Bernd RABA, Johannes MEIER, Anita SCHMID Department of Food Science and Technology, Division of Food Chemistry, BOKU – University of Natural Resources and Applied Life Sciences Vienna, Gregor Mendel-Strasse 33, 1180 Vienna, Austria Received 10 February 2010 Published online 18 March 2010 Dairy Sci. Technol. (2010), doi: 10.1051/dst/2009058 An error occurred in Figure 1 of the article Mayer H.K., Raba B., Meier J., Schmid A., RP-HPLC analysis of furosine and acid-soluble β-lactoglobulin to assess the heat load of extended shelf life milk samples in Austria, Dairy Sci. Technol. (2010), doi: 10.1051/dst/2009058. The descriptions of ESL milk samples, i.e. low-heated and high-heated, were interchanged. Therefore the accurate Figure 1 is: R past. ESL milk UHT low-heated high-heated Ig- BSA- α-La- B- ß-Lg A- Figure 1. Alkaline polyacrylamide gel electrophoresis of whey protein fractions soluble at pH 4.6 from different categories of heat-treated milk: raw milk (125), pasteurized milk (129, 130), low-heated (88, 96, 98, 81, and http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Erratum to: Erratum of “RP-HPLC analysis of furosine and acid-soluble β-lactoglobulin to assess the heat load of extended shelf life milk samples in Austria”

Erratum to: Erratum of “RP-HPLC analysis of furosine and acid-soluble β-lactoglobulin to assess the heat load of extended shelf life milk samples in Austria”

Abstract

Dairy Sci. Technol. 90 (2010) 429 Available online at: © INRA, EDP Sciences, 2010 www.dairy-journal.org DOI: 10.1051/dst/2010014 Erratum Erratum of “RP-HPLC analysis of furosine and acid-soluble β-lactoglobulin to assess the heat load of extended shelf life milk samples in Austria” Helmut K. MAYER , Bernd RABA, Johannes MEIER, Anita SCHMID Department of Food Science and Technology, Division of Food Chemistry, BOKU – University of Natural Resources and Applied Life...
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Publisher
Springer Journals
Copyright
Copyright © 2010 by Springer S+B Media B.V.
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1051/dst/2010014
Publisher site
See Article on Publisher Site

Abstract

Dairy Sci. Technol. 90 (2010) 429 Available online at: © INRA, EDP Sciences, 2010 www.dairy-journal.org DOI: 10.1051/dst/2010014 Erratum Erratum of “RP-HPLC analysis of furosine and acid-soluble β-lactoglobulin to assess the heat load of extended shelf life milk samples in Austria” Helmut K. MAYER , Bernd RABA, Johannes MEIER, Anita SCHMID Department of Food Science and Technology, Division of Food Chemistry, BOKU – University of Natural Resources and Applied Life Sciences Vienna, Gregor Mendel-Strasse 33, 1180 Vienna, Austria Received 10 February 2010 Published online 18 March 2010 Dairy Sci. Technol. (2010), doi: 10.1051/dst/2009058 An error occurred in Figure 1 of the article Mayer H.K., Raba B., Meier J., Schmid A., RP-HPLC analysis of furosine and acid-soluble β-lactoglobulin to assess the heat load of extended shelf life milk samples in Austria, Dairy Sci. Technol. (2010), doi: 10.1051/dst/2009058. The descriptions of ESL milk samples, i.e. low-heated and high-heated, were interchanged. Therefore the accurate Figure 1 is: R past. ESL milk UHT low-heated high-heated Ig- BSA- α-La- B- ß-Lg A- Figure 1. Alkaline polyacrylamide gel electrophoresis of whey protein fractions soluble at pH 4.6 from different categories of heat-treated milk: raw milk (125), pasteurized milk (129, 130), low-heated (88, 96, 98, 81, and

Journal

Dairy Science & TechnologySpringer Journals

Published: May 21, 2011

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