Report for: Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing

Title	Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing
Published by	Asian Australasian Association of Animal Production Societies, March 2014
DOI	10.5713/ajas.2013.13437
Pubmed ID	25049968
Authors	K. Nakyinsige, A. B. Fatimah, Z. A. Aghwan, I. Zulkifli, Y. M. Goh, A. Q. Sazili

X Demographics

The data shown below were collected from the profiles of 48 X users who shared this research output. Click here to find out more about how the information was compiled.

Type	Count	As %
Members of the public	46	96%
Practitioners (doctors, other healthcare professionals)	1	2%
Scientists	1	2%

Mendeley readers

The data shown below were compiled from readership statistics for 111 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Country	Count	As %
Unknown	111	100%

Readers by professional status	Count	As %
Student > Ph. D. Student	16	14%
Student > Master	15	14%
Student > Bachelor	11	10%
Researcher	9	8%
Lecturer > Senior Lecturer	7	6%
Other	19	17%
Unknown	34	31%

Readers by discipline	Count	As %
Agricultural and Biological Sciences	30	27%
Social Sciences	8	7%
Veterinary Science and Veterinary Medicine	5	5%
Business, Management and Accounting	4	4%
Biochemistry, Genetics and Molecular Biology	4	4%
Other	25	23%
Unknown	35	32%

Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing