Correction to: Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs

Detalles Bibliográficos
Autores principales: Grasso, Simona, Smith, Gabrielle, Bowers, Sophie, Ajayi, Oluseyi Moses, Swainson, Mark
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2019
Materias:
Correction
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6542875/
https://www.ncbi.nlm.nih.gov/pubmed/31206567
http://dx.doi.org/10.1007/s13197-019-03763-0

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6542875/
https://www.ncbi.nlm.nih.gov/pubmed/31206567
http://dx.doi.org/10.1007/s13197-019-03763-0

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