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Poultry Science|November 16, 2010
Evaluation of head-only electrical stunning for practical application: assessment of neural and meat quality parametersE Lambooij, H G M Reimert, V A Hindle
British Poultry Science|June 1, 2012
Head-cloaca controlled current stunning: assessment of brain and heart activity and meat qualityE Lambooij, H G M Reimert, L D Workel, et al.
Poultry Science|March 8, 2014
Cone restraining and head-only electrical stunning in broilers: effects on physiological responses and meat qualityE Lambooij, H G M Reimert, M T W Verhoeven, et al.
Animal : an International Journal of Animal Bioscience|March 27, 2012
Castration of piglets under CO2-gas anaesthesiaM A Gerritzen, M Kluivers-Poodt, H G M Reimert, et al.
Poultry Science|June 17, 2006
Susceptibility of duck and turkey to severe hypercapnic hypoxiaM A Gerritzen, E Lambooij, H G M Reimert, et al.
Meat Science|January 3, 2012
Restraining and neck cutting or stunning and neck cutting of veal calvesE Lambooij, J T N van der Werf, H G M Reimert, et al.
Poultry Science|February 26, 2010
Animal welfare concerns during the use of the water bath for stunning broilers, hens, and ducksV A Hindle, E Lambooij, H G M Reimert, et al.
Animal : an International Journal of Animal Bioscience|July 4, 2025
Pigs exposed to nitrogen, argon or carbon dioxide filled high-expansion foam: behavioural responses, stun process and blood lactate concentrationC Lindahl, E Sindhøj, M A Gerritzen, et al.
Poultry Science|December 18, 2012
Multistage carbon dioxide gas stunning of broilersM A Gerritzen, H G M Reimert, V A Hindle, et al.
Meat Science|November 9, 2011
Effects of housing conditions of slaughter pigs on some post mortem muscle metabolites and pork quality characteristicsE Lambooij, B Hulsegge, R E Klont, et al.
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