Cargando…
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
| Formato: | Online Artículo Texto |
|---|---|
| Lenguaje: | English |
| Publicado: |
Public Library of Science
2017
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5446180/ https://www.ncbi.nlm.nih.gov/pubmed/28552979 http://dx.doi.org/10.1371/journal.pone.0178890 |
| _version_ | 1783239022190002176 |
|---|---|
| collection | PubMed |
| description | |
| format | Online Article Text |
| id | pubmed-5446180 |
| institution | National Center for Biotechnology Information |
| language | English |
| publishDate | 2017 |
| publisher | Public Library of Science |
| record_format | MEDLINE/PubMed |
| spelling | pubmed-54461802017-06-12 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 Correction Public Library of Science 2017-05-26 /pmc/articles/PMC5446180/ /pubmed/28552979 http://dx.doi.org/10.1371/journal.pone.0178890 Text en © 2017 The PLOS ONE Staff http://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. |
| spellingShingle | Correction 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 | 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 |
| topic | Correction |
| url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5446180/ https://www.ncbi.nlm.nih.gov/pubmed/28552979 http://dx.doi.org/10.1371/journal.pone.0178890 |
| work_keys_str_mv | AT correctionbleedingefficiencymicrobiologicalqualityandoxidativestabilityofmeatfromgoatssubjectedtoslaughterwithoutstunningincomparisonwithdifferentmethodsofpreslaughterelectricalstunning |