Erratum: Evaluation of sensory rancidity of corn chips from nixtamalized dry corn masa produced at commercial level in México (CYTA - Journal of Food (2013) DOI: 10.1080/19476337.2013.765508)

A. L. Quiroz-Moreno; R. Fontes-Gagiola; O. Rouzaud-Sández; R. L. Vidal-Quintanar

doi:10.1080/19476337.2013.787837

Erratum: Evaluation of sensory rancidity of corn chips from nixtamalized dry corn masa produced at commercial level in México (CYTA - Journal of Food (2013) DOI: 10.1080/19476337.2013.765508)

A. L. Quiroz-Moreno, R. Fontes-Gagiola, O. Rouzaud-Sández, R. L. Vidal-Quintanar

Departamento de Investigación y Posgrado en Alimentos

Research output: Contribution to journal › Erratum

Original language	American English
Pages (from-to)	96
Number of pages	1
Journal	CYTA - Journal of Food
DOIs	https://doi.org/10.1080/19476337.2013.787837
State	Published - 11 Jul 2013

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10.1080/19476337.2013.787837

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Cite this

Quiroz-Moreno, A. L., Fontes-Gagiola, R., Rouzaud-Sández, O., & Vidal-Quintanar, R. L. (2013). Erratum: Evaluation of sensory rancidity of corn chips from nixtamalized dry corn masa produced at commercial level in México (CYTA - Journal of Food (2013) DOI: 10.1080/19476337.2013.765508). CYTA - Journal of Food, 96. https://doi.org/10.1080/19476337.2013.787837

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author = "Quiroz-Moreno, {A. L.} and R. Fontes-Gagiola and O. Rouzaud-S{\'a}ndez and Vidal-Quintanar, {R. L.}",

year = "2013",

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Erratum: Evaluation of sensory rancidity of corn chips from nixtamalized dry corn masa produced at commercial level in México (CYTA - Journal of Food (2013) DOI: 10.1080/19476337.2013.765508). / Quiroz-Moreno, A. L.; Fontes-Gagiola, R.; Rouzaud-Sández, O.; Vidal-Quintanar, R. L.

In: CYTA - Journal of Food, 11.07.2013, p. 96.

Research output: Contribution to journal › Erratum

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AU - Quiroz-Moreno, A. L.

AU - Fontes-Gagiola, R.

AU - Rouzaud-Sández, O.

AU - Vidal-Quintanar, R. L.

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