Correction to: Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus
Crossref DOI link: https://doi.org/10.1186/s40781-018-0179-3
Published Online: 2018-09-14
Published Print: 2018-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Hanagasaki, Takashi
Asato, Naokazu