Correction to “Specific Spoilage Bacterium of Chilled Sturgeon Fillets and the Bacterial Reduction Effect of ClO 2”
Abstract
Genes, proteins, chemicals, diseases, species, mutations and cell lines named across the full text — each resolved to its canonical identifier and authoritative record.
- —Agricultural Key Project of the Guizhou Provincial Department of Science and Technology, Qiankehe Support [2019]
- —Scientific and Moutai Institute high‐level talents research fund project
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Taxonomy
TopicsAquaculture disease management and microbiota · Meat and Animal Product Quality · Aquaculture Nutrition and Growth
Yu, S., Q. Cen, S. Yu, et al. 2025. “Specific Spoilage Bacterium of Chilled Sturgeon Fillets and the Bacterial Reduction Effect of ClO_2_.” Food Science & Nutrition 13, no. 11: e71051. https://doi.org/10.1002/fsn3.71051.
In the originally published version of this article, the funding information was incomplete. The article stated “This research was supported by a subproject of the Agricultural Key Project of the Guizhou Provincial Department of Science and Technology, Qiankehe Support [2019] No. 2328.”
However, an additional funding source that contributed to both the experimental work and publication‐related costs was inadvertently omitted from the Funding section. The Funding statement should be updated to read as follows:
“This research was supported by a subproject of the Agricultural Key Project of the Guizhou Provincial Department of Science and Technology, Qiankehe Support [2019] No. 2328, and the Scientific and Moutai Institute high‐level talents research fund project, mygccrc [2022] 087.”
This correction concerns only the funding acknowledgement and does not affect the data, results, interpretation, or conclusions of the article.
We apologize for this error.