Discomfort period of fattening pigs and sows stunned with CO2: Duration and potential influencing factors in a commercial setting
- DOI
- 10.1016/j.meatsci.2021.108535
- Published
- 2021-09
- Container
- Meat Science
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.meatsci.2021.108535,
title = {Discomfort period of fattening pigs and sows stunned with CO2: Duration and potential influencing factors in a commercial setting},
author = {Isabel Lechner and Anaïs Léger and Aurelia Zimmermann and Sophie Atkinson and Manon Schuppers},
year = {2021},
journal = {Meat Science},
doi = {10.1016/j.meatsci.2021.108535},
url = {https://doi.org/10.1016/j.meatsci.2021.108535}
}RIS
TY - JOUR TI - Discomfort period of fattening pigs and sows stunned with CO2: Duration and potential influencing factors in a commercial setting AU - Isabel Lechner AU - Anaïs Léger AU - Aurelia Zimmermann AU - Sophie Atkinson AU - Manon Schuppers PY - 2021 JO - Meat Science DO - 10.1016/j.meatsci.2021.108535 UR - https://doi.org/10.1016/j.meatsci.2021.108535 ER -
APA
Lechner, I., Léger, A., Zimmermann, A., Atkinson, S., & Schuppers, M. (2021). Discomfort period of fattening pigs and sows stunned with CO2: Duration and potential influencing factors in a commercial setting. Meat Science. https://doi.org/10.1016/j.meatsci.2021.108535
Source records
- crossref · retrieved 2026-09-27T11:25:53.029Z