Grasso, Simona http://orcid.org/0000-0001-6089-864X
Smith, Gabrielle
Bowers, Sophie
Ajayi, Oluseyi Moses
Swainson, Mark
Article History
Revised: 30 November 2018
Accepted: 10 December 2018
First Online: 25 February 2019
Change Date: 7 May 2019
Change Type: Correction
Change Details: The article “Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs” was written by Simona Grasso, Gabrielle Smith, Sophie Bowers, Oluseyi Moses Ajayi, and Mark Swainson.