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

Journal

Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471

Informations de publication

Date de publication:
06 2019
Historique:
entrez: 18 6 2019
pubmed: 18 6 2019
medline: 18 6 2019
Statut: ppublish

Résumé

[This corrects the article DOI: 10.1007/s13197-018-3552-9.].

Identifiants

DOI: 10.1007/s13197-019-03763-0 PMID: 31206567 PMC: PMC6542875
pubmed: 31206567
doi: 10.1007/s13197-019-03763-0
pii: 3763
pmc: PMC6542875
doi:

Types de publication

Journal Article Published Erratum

Langues

eng

Pagination

3136

Commentaires et corrections

Type : ErratumFor

Auteurs

Simona Grasso (S)

National Centre for Food Manufacturing, College of Sciences, University of Lincoln, Lincoln, UK.
ORCID: 0000-0001-6089-864X

Gabrielle Smith (G)

National Centre for Food Manufacturing, College of Sciences, University of Lincoln, Lincoln, UK.

Sophie Bowers (S)

National Centre for Food Manufacturing, College of Sciences, University of Lincoln, Lincoln, UK.

Oluseyi Moses Ajayi (OM)

National Centre for Food Manufacturing, College of Sciences, University of Lincoln, Lincoln, UK.

Mark Swainson (M)

National Centre for Food Manufacturing, College of Sciences, University of Lincoln, Lincoln, UK.

Classifications MeSH