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