1. Low stress pre-slaughter handling effect of lairage time on the meat quality of pork;Aaslying;Meat Sci.,2001
2. Studies on the return of physical reflexes in pigs following electrical stunning;Anil;Meat Sci.,1991
3. Assessing pig welfare at stunning in Swedish commercial abattoirs using CO2 group-stun methods;Atkinson;Anim. Welf.,2012
4. Barton-Gade, P.A., 1999. Preliminary observations of pig behaviour on immersion in high concentration of CO2 gas. In: Proceedings of the International Workshop on Stunning Systems for Pigs and Animal Welfare. 25–27 August 1999, Billund, Denmark.
5. Neurological assessment of coma;Bateman;J. Neurol. Neurosurg. Psychiatry,2001