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 (Aug 2022)

Affiliations

Vladana Grabež: Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NO-1430 Ås, Norway
Elena Coll-Brasas: IRTA, Food Technology and Food Safety Programs, Finca Camps i Armet, E-17121 Monells, Spain
Elena Fulladosa: IRTA, Food Technology and Food Safety Programs, Finca Camps i Armet, E-17121 Monells, Spain
Elin Hallenstvedt: Nortura SA, Økern, NO-0513 Oslo, Norway
Torunn Thauland Håseth: Animalia, Økern, NO-0513 Oslo, Norway
Margareth Øverland: Faculty of Bioscience, Norwegian University of Life Sciences, NO-1432 Ås, Norway
Per Berg: Nortura SA, Økern, NO-0513 Oslo, Norway
Alemayehu Kidane: Faculty of Bioscience, Norwegian University of Life Sciences, NO-1432 Ås, Norway
Bjørg Egelandsdal: Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NO-1430 Ås, Norway

Abstract

“Alemayehu Kidane” was not included as an author in the original publication [...]