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
APA Style
Grabež, V., Coll-Brasas, E., Fulladosa, E., Hallenstvedt, E., Håseth, T. T., Øverland, M., Berg, P., Kidane, A., & Egelandsdal, B.
(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(17), 2624.
https://doi.org/10.3390/foods11172624
