Corrigendum to "The effect of essential oil of Anethum graveolens L. seed and gallic acid (free and nano forms) on microbial, chemical and sensory characteristics in minced meat during storage at 4 °C" [Food Chemistry X 19 (2023) 100842/PMCID: PMC10534171]

Food Chem X. 2023 Nov 4:20:100971. doi: 10.1016/j.fochx.2023.100971. eCollection 2023 Dec 30.

¹ Department of Food Science and Technology, Varamin-Pishva Branch,Islamic Azad University, Varamin, Iran.
² Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
³ Department of Animal Services, Varamin-Piahva Branch, Islamic Azad University, Varamin, Iran.

Abstract

[This corrects the article DOI: 10.1016/j.fochx.2023.100842.].