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Volume 11
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Correction to Foods 2022, 11(7), 1043.
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Correction

Correction: Grabež et al. Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår). Foods 2022, 11, 1043

by
Vladana Grabež
1,*,
Elena Coll-Brasas
2,
Elena Fulladosa
2,
Elin Hallenstvedt
3,
Torunn Thauland Håseth
4,
Margareth Øverland
5,
Per Berg
3,
Alemayehu Kidane
5 and
Bjørg Egelandsdal
1
1
Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NO-1430 Ås, Norway
2
IRTA, Food Technology and Food Safety Programs, Finca Camps i Armet, E-17121 Monells, Spain
3
Nortura SA, Økern, NO-0513 Oslo, Norway
4
Animalia, Økern, NO-0513 Oslo, Norway
5
Faculty of Bioscience, Norwegian University of Life Sciences, NO-1432 Ås, Norway
*
Author to whom correspondence should be addressed.
Foods 2022, 11(17), 2624; https://doi.org/10.3390/foods11172624
Submission received: 18 August 2022 / Accepted: 22 August 2022 / Published: 30 August 2022
Versions Notes

Addition of an Author

“Alemayehu Kidane” was not included as an author in the original publication [1]. The corrected Author Contributions Statement appears here. The authors apologize for any inconvenience caused and state that the scientific conclusions are unaffected. This correction was approved by the Academic Editor. The original publication has also been updated.

Author Contributions

Conceptualization, V.G., E.C.-B., A.K., B.E.; Data curation, V.G., E.C.-B., E.H.; Formal analysis, V.G., E.C.-B., E.H., A.K., B.E.; Funding acquisition, E.F., M.Ø., P.B.; Methodology, V.G., B.E.; Project administration, E.F., M.Ø., P.B.; Resources, M.Ø., P.B., B.E.; Supervision, E.F., P.B., B.E.; Visualization, V.G., T.T.H., B.E.; Writing—original draft, V.G., E.C.-B.; Writing—review & editing, E.C.-B., E.F., E.H., T.T.H., M.Ø., P.B., B.E. All authors have read and agreed to the published version of the manuscript.

Reference

  1. Grabež, V.; Coll-Brasas, E.; Fulladosa, E.; Hallenstvedt, E.; Håseth, T.T.; Øverland, M.; Berg, P.; Kidane, A.; Egelandsdal, B. Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår). Foods 2022, 11, 1043. [Google Scholar] [CrossRef]
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MDPI and ACS Style

Grabež, V.; Coll-Brasas, E.; Fulladosa, E.; Hallenstvedt, E.; Håseth, T.T.; Øverland, M.; Berg, P.; Kidane, A.; Egelandsdal, B. Correction: Grabež et al. Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår). Foods 2022, 11, 1043. Foods 2022, 11, 2624. https://doi.org/10.3390/foods11172624

AMA Style

Grabež V, Coll-Brasas E, Fulladosa E, Hallenstvedt E, Håseth TT, Øverland M, Berg P, Kidane A, Egelandsdal B. Correction: Grabež et al. Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår). Foods 2022, 11, 1043. Foods. 2022; 11(17):2624. https://doi.org/10.3390/foods11172624

Chicago/Turabian Style

Grabež, Vladana, Elena Coll-Brasas, Elena Fulladosa, Elin Hallenstvedt, Torunn Thauland Håseth, Margareth Øverland, Per Berg, Alemayehu Kidane, and Bjørg Egelandsdal. 2022. "Correction: Grabež et al. Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår). Foods 2022, 11, 1043" Foods 11, no. 17: 2624. https://doi.org/10.3390/foods11172624

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