Figures
The images for Figs 5 and 6 are incorrectly switched. The image that appears as Fig 5 should be Fig 6, and the image that appears as Fig 6 should be Fig 5. The figure captions appear in the correct order.
Gas chromatograms of lipid extracts from unheated maize-fish powder mixes consisting of 90% Lake Trout and 10% maize (A) and 10% Lake Trout and 90% maize (B). Cn:x are fatty acids with carbon length n and number of unsaturations x; br are branched-chain acids; IS is internal standard (n-hexatriacontane).
Gas chromatograms of lipid extracts from heated maize-fish powder mixes consisting of 90% Chain Pickerel and 10% maize (A) and 10% Chain Pickerel and 90% maize (B). Cn:x are fatty acids with carbon length n and number of unsaturations x; br are branched-chain acids; APFA Cx are ω‐(o‐alkylphenyl) alkanoic acids with carbon length x.
Reference
- 1. Hart JP, Taché K, Lovis WA (2018) Freshwater reservoir offsets and food crusts: Isotope, AMS, and lipid analyses of experimental cooking residues. PLoS ONE 13(4): e0196407. https://doi.org/10.1371/journal.pone.0196407 pmid:29694436
Citation: Hart JP, Taché K, Lovis WA (2018) Correction: Freshwater reservoir offsets and food crusts: Isotope, AMS, and lipid analyses of experimental cooking residues. PLoS ONE 13(5): e0197722. https://doi.org/10.1371/journal.pone.0197722
Published: May 22, 2018
Copyright: © 2018 Hart et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.