Corrigendum to “Characterization of the fatty acid composition of lamb commercially available in northern Spain: Emphasis on the trans-18:1 and CLA content and profile” [Meat Science 117 (2016) 108–116](S0309174016300602)(10.1016/j.meatsci.2016.02.043)

1. Bravo-Lamas, L.
2. Barron, L.J.R.
3. Kramer, J.K.G.
4. Etaio, I.
5. Aldai, N.