Correction to: Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs
Crossref DOI link: https://doi.org/10.1007/s13197-019-03763-0
Published Online: 2019-05-07
Published Print: 2019-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Grasso, Simona http://orcid.org/0000-0001-6089-864X
Smith, Gabrielle
Bowers, Sophie
Ajayi, Oluseyi Moses
Swainson, Mark
Text and Data Mining valid from 2019-05-07
Article History
First Online: 7 May 2019