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

Authors

Zufang Wu (ORCID: https://orcid.org/0000-0001-8136-0312)
Peifang Weng (ORCID: https://orcid.org/0000-0001-9704-172X)
Hongliang Mu

Institutions

Ningbo University (CN)

Publication Details

Journal: Fermentation
Published: 2025-08-05
DOI: https://doi.org/10.3390/fermentation11080455
Primary Topic: Meat and Animal Product Quality
Type: article
Field-Weighted Citation Impact: 0.00

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article

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

Zufang Wu, Peifang Weng, Hongliang Mu

Aug 5, 2025

Fermentation

Meat and Animal Product Quality

article

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

Zufang Wu, Peifang Weng, Hongliang Mu

August 5, 2025article en

Abstract

No abstract available for this paper.

FermentationVol. 11(8)

Ningbo University (CN)

Openalex Percentile: Top 78%

Meat and Animal Product Quality

DOI Open Access PDF OpenAlex

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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 — Zufang Wu, Peifang Weng, et al. · Fermentation (2025) | TGRS Research Map | TGRS