Atkinson, S.; Algers, B.; Pallisera, J.; Velarde, A.; Llonch, P.
Animal Welfare and Meat Quality Assessment in Gas Stunning during Commercial Slaughter of Pigs Using Hypercapnic-Hypoxia (20% CO2 2% O2) Compared to Acute Hypercapnia (90% CO2 in Air). Animals 2020, 10, 2440.
https://doi.org/10.3390/ani10122440
AMA Style
Atkinson S, Algers B, Pallisera J, Velarde A, Llonch P.
Animal Welfare and Meat Quality Assessment in Gas Stunning during Commercial Slaughter of Pigs Using Hypercapnic-Hypoxia (20% CO2 2% O2) Compared to Acute Hypercapnia (90% CO2 in Air). Animals. 2020; 10(12):2440.
https://doi.org/10.3390/ani10122440
Chicago/Turabian Style
Atkinson, Sophie, Bo Algers, Joaquim Pallisera, Antonio Velarde, and Pol Llonch.
2020. "Animal Welfare and Meat Quality Assessment in Gas Stunning during Commercial Slaughter of Pigs Using Hypercapnic-Hypoxia (20% CO2 2% O2) Compared to Acute Hypercapnia (90% CO2 in Air)" Animals 10, no. 12: 2440.
https://doi.org/10.3390/ani10122440
APA Style
Atkinson, S., Algers, B., Pallisera, J., Velarde, A., & Llonch, P.
(2020). Animal Welfare and Meat Quality Assessment in Gas Stunning during Commercial Slaughter of Pigs Using Hypercapnic-Hypoxia (20% CO2 2% O2) Compared to Acute Hypercapnia (90% CO2 in Air). Animals, 10(12), 2440.
https://doi.org/10.3390/ani10122440
