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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

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The corresponding author is listed incorrectly. The correct corresponding author is Awis Qurni Sazili. The publisher apologizes for the error.

Reference

  1. 1. Sabow AB, Zulkifli I, Goh YM, Ab Kadir MZA, Kaka U, Imlan JC, et al. (2016) 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 11(4): e0152661. pmid:27035716

Citation: The PLOS ONE Staff (2017) 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 12(5): e0178890. https://doi.org/10.1371/journal.pone.0178890

Published: May 26, 2017

Copyright: © 2017 The PLOS ONE Staff. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.