Corrigendum to “The effect of essential oil of Anethum graveolens L. seed and gallic acid (free and nano forms) on microbial, chemical and sensory characteristics in minced meat during storage at 4 °C” [Food Chemistry X 19 (2023) 100842/PMCID: PMC10534171]

• Narges Anvar,
• Leila Nateghi,
• Nabi Shariatifar,
• Seyed Abdolmaid Mousavi

Affiliations

Narges Anvar

Department of Food Science and Technology, Varamin-Pishva Branch,Islamic Azad University, Varamin, Iran

Leila Nateghi

Department of Food Science and Technology, Varamin-Pishva Branch,Islamic Azad University, Varamin, Iran; Corresponding authors.

Nabi Shariatifar

Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran; Corresponding authors.

Seyed Abdolmaid Mousavi

Department of Animal Services, Varamin-Piahva Branch, Islamic Azad University, Varamin, Iran