ZBUJ - Brown,S.N.; Warriss,P.D.; Nute,G.R.; Edwards,J.E.; Knowles,T.G. - Meat Quality in Pigs Subjected to Minimal Preslaughter Stress - Meat Science 1998; 49: 257-256
ZBPZ - Raj,A.B.M.; Nute,G.R. - Effect of stunning method and filleting time on sensory profiles of turkey breast meat - British Poultry Science 1995; 36: 221-7
ZCJE - Raj,A.B.M.; Nute,G.R. - Effect of stunning method and filleting time on sensory profile of turkey breast meat - British Poultry Science 1995; 36: 221-227
ZBQB - Raj,A.B.M.; Nute,G.R.; Wotton,S.B.; Baker,A. - Sensory evaluation of breast fillets from argon-stunned and electrically stimulated broiler carcasses processed under commercial conditions - British Poultry Science 1992; 33: 963-971
ZEKH - Nute,J. - Practical aspects of casualty slaughter and animal welfare - The Meat Hygienist 1991; September: 13-18
Autorenindex - authors index
Startseite Betäubung - home page Stunning