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Journal: Foods, 2022
Volume: 11
Number: 1043
1043
Article: Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår)
Authors: by Vladana Grabež, Elena Coll-Brasas, Elena Fulladosa, Elin Hallenstvedt, Torunn Thauland Håseth, Margareth Øverland, Per Berg, Alemayehu Kidane and Bjørg Egelandsdal
Link: https://www.mdpi.com/2304-8158/11/7/1043

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