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British Poultry Science Volume 31, 1990 - Issue 2
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Short communication

Effect of stunning current on downgrading in ducks

N. G. Gregory AFRC Institute of Food Research, Longford, Bristol, BS18 7DY, England
&
L. J. Wilkins AFRC Institute of Food Research, Longford, Bristol, BS18 7DY, England
Pages 429-431 | Published online: 08 Nov 2007

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Read on this site (2)

A.B. M. RAJ, R.I. RICHARDSON, L.J. WILKINS & S.B. WOTTON. (1998) Carcase and meat quality in ducks killed with either gas mixtures or an electric current under commercial processing conditions. British Poultry Science 39:3, pages 404-407.
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J. M. Sparrey, M. E. R. Paice & P. J. Kettlewell. (1992) Model of current pathways in electrical water bath stunners used for poultry. British Poultry Science 33:5, pages 907-916.
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Articles from other publishers (1)

. (2006) Opinion of the Scientific Panel on Animal Health and Welfare (AHAW) on a request from the Commission related with the welfare aspects of the main systems of stunning and killing applied to commercially farmed deer, goats, rabbits, ostriches, ducks, geese. EFSA Journal 4:3, pages 326.
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