Correction to: Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs (Journal of Food Science and Technology, (2019), 56, 6, (3126-3135), 10.1007/s13197-018-3552-9)
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ID: 1398
2019
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grasso2019correction
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| Authors | Grasso S. |
| Journal | Journal of food science and technology |
| Year | 2019 |
| DOI | 10.1007/s13197-019-03763-0 |
| URL | |
| Keywords | Keywords not found |
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