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Correction: Bytyqi et al. Innovative Preservation Technologies and Supply Chain Optimization for Reducing Meat Loss and Waste: Current Advances, Challenges, and Future Perspectives. Sustainability 2026, 18 , 530

Author

Listed:
  • Hysen Bytyqi

    (Department of Animal Science, Faculty of Agriculture and Veterinary, University of Prishtina, Str. Tahir Zajmi, 10000 Prishtina, Kosovo)

  • Ana Novo Barros

    (Centre for the Research and Technology of Agroenvironmental and Biological Sciences, CITAB, Inov4Agro, Universidade de Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal)

  • Victoria Krauter

    (Institute of Packaging and Resource Management, University of Applied Sciences, Hochschule Campus Wien, 1100 Vienna, Austria)

  • Slim Smaoui

    (Laboratory of Microbial, Enzymatic Biotechnologies and Biomolecules (LMEBB), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, BP “1177”, Sfax 3018, Tunisia)

  • Theodoros Varzakas

    (Department of Food Science and Technology, University of the Peloponnese, Antikalamos, 24100 Kalamata, Greece)

Abstract

The authors would like to make the following corrections to the published paper [...]

Suggested Citation

  • Hysen Bytyqi & Ana Novo Barros & Victoria Krauter & Slim Smaoui & Theodoros Varzakas, 2026. "Correction: Bytyqi et al. Innovative Preservation Technologies and Supply Chain Optimization for Reducing Meat Loss and Waste: Current Advances, Challenges, and Future Perspectives. Sustainability 2026, 18 , 530," Sustainability, MDPI, vol. 18(5), pages 1-3, March.
    • Handle: RePEc:gam:jsusta:v:18:y:2026:i:5:p:2571-:d:1880717
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