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

Detalles Bibliográficos
Autores principales: Grabež, Vladana, Coll-Brasas, Elena, Fulladosa, Elena, Hallenstvedt, Elin, Håseth, Torunn Thauland, Øverland, Margareth, Berg, Per, Kidane, Alemayehu, Egelandsdal, Bjørg
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Correction
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455897/
https://www.ncbi.nlm.nih.gov/pubmed/36076904
http://dx.doi.org/10.3390/foods11172624

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455897/
https://www.ncbi.nlm.nih.gov/pubmed/36076904
http://dx.doi.org/10.3390/foods11172624

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