ERRATUM: Application of artificial neural networks in the study of Mozzarella cheese salting

doi:10.1590/fst.ER18320

Talita Fogaça de OLIVEIRA¹, Marco Aurélio Jeanegitz CLEMENTE¹, Diego GALVAN¹, Gustavo FIX1, Ana Carolina Gomes MANTOVANI², Ivanira MOREIRA1, Avacir Casanova ANDRELLO2, Karina Benassi ANGILELLI¹, Dionísio BORSATO¹* 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 artificial neural networks in the study of Mozzarella cheese salting” (DOI https://doi.org/10.1590/fst.18320), published in Food Science and Technology, Campinas, 41(Suppl. 1): 375-385, June 2021, was published without the acknowledgements.

On page 383, 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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