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Author Contributions Conceptualization, V.G., E.C.-B., A.K., B.E.; Data curation, V.G., E.C.-B., E.H.; Formal analysis, V.G., E.C.-B., E.H., A.K., B.E.; Funding acquisition, E.F., M.Ø., P.B.; Methodology, V.G., B.E.; Project administration, E.F., M.Ø., P.B.; Resources, M.Ø., P.B., B.E.; Supervision, E.F., P.B., B.E.; Visualization, V.G., T.T.H., B.E.; Writing - original draft, V.G., E.C.-B.; Writing - review & editing, E.C.-B., E.F., E.H., T.T.H., M.Ø., P.B., B.E. All authors have read and agreed to the published version of the manuscript. Reference 1 Grabez V., Coll-Brasas E., Fulladosa E., Hallenstvedt E., Håseth T.T., Øverland M., Berg P., Kidane A., Egelandsdal B. Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår). Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår). [Extracted from the article] |
