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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

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