The effects of halothane sensitivity on carcass composition and meat quality in HAL-1843-normal pigs1,2
Author:
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
http://academic.oup.com/jas/article-pdf/83/3/671/23739978/671.pdf
Reference23 articles.
1. The effect of age on halothane susceptibility in pigs;Carden;Anim. Prod.,1984
2. Comparison of CO2 stunning with manual electrical stunning (50 Hz) of pigs on carcass and meat quality;Channon;Meat Sci.,2002
3. Anaesthetic deaths in a family;Denborough;Br. J. Anaesth.,1962
4. Identification of a mutation in porcine ryanodine receptor associated with malignant hyperthermia;Fujii;Science,1991
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