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.
- DOI
- 10.3390/foods11172624
- Published
- 2022 Aug 30
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods11172624,
title = {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.},
author = {Grabež V and Coll-Brasas E and Fulladosa E and Hallenstvedt E and Håseth TT and Øverland M and Berg P and Kidane A and Egelandsdal B},
year = {2022},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods11172624},
url = {https://doi.org/10.3390/foods11172624}
}RIS
TY - JOUR TI - 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. AU - Grabež V AU - Coll-Brasas E AU - Fulladosa E AU - Hallenstvedt E AU - Håseth TT AU - Øverland M AU - Berg P AU - Kidane A AU - Egelandsdal B PY - 2022 JO - Foods (Basel, Switzerland) DO - 10.3390/foods11172624 UR - https://doi.org/10.3390/foods11172624 ER -
APA
V, G., E, C., E, F., E, H., TT, H., M, Ø., P, B., A, K., & B, E. (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 (Basel, Switzerland). https://doi.org/10.3390/foods11172624
Source records
- pubmed · retrieved 2026-09-26T20:08:50.305Z