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 › Comment/debate

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

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10.1080/19476337.2013.787837

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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, 11(SUPPL.1), 96. https://doi.org/10.1080/19476337.2013.787837

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title = "Erratum: Evaluation of sensory rancidity of corn chips from nixtamalized dry corn masa produced at commercial level in M{\'e}xico (CYTA - Journal of Food (2013) DOI: 10.1080/19476337.2013.765508)",

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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Quiroz-Moreno, AL, Fontes-Gagiola, R, Rouzaud-Sández, O & Vidal-Quintanar, RL 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, vol. 11, no. SUPPL.1, pp. 96. https://doi.org/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). / Quiroz-Moreno, A. L.; Fontes-Gagiola, R.; Rouzaud-Sández, O. et al.
In: CYTA - Journal of Food, Vol. 11, No. SUPPL.1, 2013, p. 96.

Research output: Contribution to journal › Comment/debate

TY - JOUR

T1 - Erratum

T2 - 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)

AU - Quiroz-Moreno, A. L.

AU - Fontes-Gagiola, R.

AU - Rouzaud-Sández, O.

AU - Vidal-Quintanar, R. L.

PY - 2013

Y1 - 2013

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U2 - 10.1080/19476337.2013.787837

DO - 10.1080/19476337.2013.787837

M3 - Comentario/Debate

SN - 1947-6337

VL - 11

SP - 96

JO - CYTA - Journal of Food

JF - CYTA - Journal of Food

IS - SUPPL.1

ER -

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)

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