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Grabež V, Coll-Brasas E, Fulladosa E, Hallenstvedt E, Håseth TT, Øverland M, Berg P, Kidane A, Egelandsdal B. 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. 2022; 11(17):2624. https://doi.org/10.3390/foods11172624

Grabež, Vladana, Elena Coll-Brasas, Elena Fulladosa, Elin Hallenstvedt, Torunn Thauland Håseth, Margareth Øverland, Per Berg, Alemayehu Kidane, and Bjørg Egelandsdal. 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 11, no. 17: 2624. https://doi.org/10.3390/foods11172624

Grabež, V., Coll-Brasas, E., Fulladosa, E., Hallenstvedt, E., Håseth, T. T., Øverland, M., Berg, P., Kidane, A., & Egelandsdal, B. (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, 11(17), 2624. https://doi.org/10.3390/foods11172624