Corrigendum to "Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems" [Meat Sci. (121) (2016) 350-358]

Affiliations

• ¹ Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.
• ² College of Food Science and Technology, Faculty of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
• ³ Agricultural Engineering Research Institute, Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran.
• ⁴ Hela Spice, Melbourne, Victoria, Australia. Electronic address: Sobhan@hela.com.au.