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 Aug 30;11(17):2624. doi: 10.3390/foods11172624.

¹ Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NO-1430 Ås, Norway.
² IRTA, Food Technology and Food Safety Programs, Finca Camps i Armet, E-17121 Monells, Spain.
³ Nortura SA, Økern, NO-0513 Oslo, Norway.
⁴ Animalia, Økern, NO-0513 Oslo, Norway.
⁵ Faculty of Bioscience, Norwegian University of Life Sciences, NO-1432 Ås, Norway.

Abstract

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