You have full access to this open access chapter, Download conference paper PDF
Correction to: Chapter “Application of Lyophilization for Preparing Reference Materials of Food Composition” in: S. V. Medvedevskikh et al. (eds.), Reference Materials in Measurement and Technology, https://doi.org/10.1007/978-3-031-06285-8_9
In the original version of the book, the following corrections have been incorporated:
In Reference 10 of chapter “Application of Lyophilization for Preparing Reference Materials of Food Composition”, the author names have been corrected from “Saldanha H, Olsen SB, Ulberth F, Emons H, Zeleny R, Grimalt S” to “Grimalt S, Harbeck S, Shegunova P, Seghers J, Sejerøe-Olsen B, Emteborg H, Dabrio M”. The book and the chapter have been updated with the changes.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2022 The Author(s), under exclusive license to Springer Nature Switzerland AG
About this paper
Cite this paper
Medvedevskikh, M.Y., Vostrikova, N.L., Sergeeva, A.S., Studenok, V.V. (2022). Correction to: Application of Lyophilization for Preparing Reference Materials of Food Composition. In: Medvedevskikh, S.V., Sobina, E.P., Kremleva, O.N., Okrepilov, M.V. (eds) Reference Materials in Measurement and Technology . RMMT 2020. Springer, Cham. https://doi.org/10.1007/978-3-031-06285-8_17
Download citation
DOI: https://doi.org/10.1007/978-3-031-06285-8_17
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-031-06284-1
Online ISBN: 978-3-031-06285-8
eBook Packages: Physics and AstronomyPhysics and Astronomy (R0)