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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2019
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grasso2019correction Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Grasso S.
Journal Journal of food science and technology
Year 2019
DOI
10.1007/s13197-019-03763-0
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