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Meat Science|November 9, 2011
Meat quality in pigs subjected to minimal preslaughter stressS N Brown, P D Warriss, G R Nute, et al.
British Poultry Science|September 17, 2011
Head-only electrical stunning of poultry using a waterbath: a feasibility studyJ A Lines, A B M Raj, S B Wotton, et al.
British Poultry Science|September 17, 2011
Broiler carcass quality using head-only electrical stunning in a waterbathJ A Lines, S B Wotton, R Barker, et al.
The Veterinary Record|March 15, 2006
Estimating the body temperature of groups of pigs by thermal imagingP D Warriss, S J Pope, S N Brown, et al.
Animal : an International Journal of Animal Bioscience|April 5, 2013
The anterior tooth development of cattle presented for slaughter: an analysis of age, sex and breedK J Whiting, S N Brown, W J Browne, et al.
The Veterinary Record|June 9, 2012
Levels of mortality in hens by end of lay on farm and in transit to slaughter in Great BritainC A Weeks, S N Brown, G J Richards, et al.
The Veterinary Record|May 4, 1991
Effect of the angle of slope on the ease with which pigs negotiate loading rampsP D Warriss, E A Bevis, J E Edwards, et al.
British Poultry Science|November 14, 2017
Internal roosting location is associated with differential use of the outdoor range by free-range laying hensI C Pettersson, C A Weeks, K I Norman, et al.
Veterinary Journal (London, England : 1997)|July 5, 2005
The response of pigs to being loaded or unloaded onto commercial animal transporters using three systemsS N Brown, T G Knowles, L J Wilkins, et al.
Food Additives & Contaminants. Part B, Surveillance|May 3, 2014
Occurrence of dioxins (PCDDs, PCDFs) and polychlorinated biphenyls (PCBs) in wild, farmed and processed fish, and shellfishA R Fernandes, D N Mortimer, M Rose, et al.
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