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]

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]

Bibliographic Details
Main Authors: Narges Anvar, Leila Nateghi, Nabi Shariatifar, Seyed Abdolmaid Mousavi
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Chemistry: X
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523004145

Internet

http://www.sciencedirect.com/science/article/pii/S2590157523004145

Similar Items