Correction: Bleeding Efficiency, Microbiological Quality and Oxidative Stability of Meat from Goats Subjected to Slaughter without Stunning in Comparison with Different Methods of Pre-Slaughter Electrical Stunning.
[This corrects the article DOI: 10.1371/journal.pone.0152661.].
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| Format: | Article |
| Language: | English |
| Published: |
Public Library of Science (PLoS)
2017-01-01
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| Series: | PLoS ONE |
| Online Access: | http://europepmc.org/articles/PMC5446180?pdf=render |
| _version_ | 1818027574533554176 |
|---|---|
| author | PLOS ONE Staff |
| author_facet | PLOS ONE Staff |
| author_sort | PLOS ONE Staff |
| collection | DOAJ |
| description | [This corrects the article DOI: 10.1371/journal.pone.0152661.]. |
| first_indexed | 2024-12-10T04:50:04Z |
| format | Article |
| id | doaj.art-504833fc9e884bbba40376c4cc6bc701 |
| institution | Directory Open Access Journal |
| issn | 1932-6203 |
| language | English |
| last_indexed | 2024-12-10T04:50:04Z |
| publishDate | 2017-01-01 |
| publisher | Public Library of Science (PLoS) |
| record_format | Article |
| series | PLoS ONE |
| spelling | doaj.art-504833fc9e884bbba40376c4cc6bc7012022-12-22T02:01:38ZengPublic Library of Science (PLoS)PLoS ONE1932-62032017-01-01125e017889010.1371/journal.pone.0178890Correction: Bleeding Efficiency, Microbiological Quality and Oxidative Stability of Meat from Goats Subjected to Slaughter without Stunning in Comparison with Different Methods of Pre-Slaughter Electrical Stunning.PLOS ONE Staff[This corrects the article DOI: 10.1371/journal.pone.0152661.].http://europepmc.org/articles/PMC5446180?pdf=render |
| spellingShingle | PLOS ONE Staff Correction: Bleeding Efficiency, Microbiological Quality and Oxidative Stability of Meat from Goats Subjected to Slaughter without Stunning in Comparison with Different Methods of Pre-Slaughter Electrical Stunning. PLoS ONE |
| title | Correction: Bleeding Efficiency, Microbiological Quality and Oxidative Stability of Meat from Goats Subjected to Slaughter without Stunning in Comparison with Different Methods of Pre-Slaughter Electrical Stunning. |
| title_full | Correction: Bleeding Efficiency, Microbiological Quality and Oxidative Stability of Meat from Goats Subjected to Slaughter without Stunning in Comparison with Different Methods of Pre-Slaughter Electrical Stunning. |
| title_fullStr | Correction: Bleeding Efficiency, Microbiological Quality and Oxidative Stability of Meat from Goats Subjected to Slaughter without Stunning in Comparison with Different Methods of Pre-Slaughter Electrical Stunning. |
| title_full_unstemmed | Correction: Bleeding Efficiency, Microbiological Quality and Oxidative Stability of Meat from Goats Subjected to Slaughter without Stunning in Comparison with Different Methods of Pre-Slaughter Electrical Stunning. |
| title_short | Correction: Bleeding Efficiency, Microbiological Quality and Oxidative Stability of Meat from Goats Subjected to Slaughter without Stunning in Comparison with Different Methods of Pre-Slaughter Electrical Stunning. |
| title_sort | correction bleeding efficiency microbiological quality and oxidative stability of meat from goats subjected to slaughter without stunning in comparison with different methods of pre slaughter electrical stunning |
| url | http://europepmc.org/articles/PMC5446180?pdf=render |
| work_keys_str_mv | AT plosonestaff correctionbleedingefficiencymicrobiologicalqualityandoxidativestabilityofmeatfromgoatssubjectedtoslaughterwithoutstunningincomparisonwithdifferentmethodsofpreslaughterelectricalstunning |