ERRATUM: Application of self-organizing maps to evaluate the influence and behavior of the film formed during salting of Prato cheese

doi:10.1590/fst.ER33219

Talita Fogaça de OLIVEIRA¹, Marco Aurélio Jeanegitz CLEMENTE¹, Diego GALVAN¹, Gustavo FIX¹, Ana Carolina Gomes MANTOVANI², Dionísio BORSATO^1*https://orcid.org/0000-0003-2281-0242

¹Departamento de Química, Universidade Estadual de Londrina – UEL, Londrina, PR, Brasil

²Departamento de Física, Universidade Estadual de Londrina – UEL, Londrina, PR, Brasil

Due to authors honest mistake the article “Application of self-organizing maps to evaluate the influence and behavior of the film formed during salting of Prato cheese” (DOI https://doi.org/10.1590/fst.33219), published in Food Science and Technology, Campinas, 40(Suppl. 2): 482-488, Dec 2020, was published without the acknowledgements.

On page 487, after the Conclusions, it should be read:

Acknowledgements

National Council for Scientific and Technological Development – CNPq.

The authors apologize for the mistake.

Publication Dates

Publication in this collection
18 Mar 2022
Date of issue
2022

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