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Stress and welfare of fish and quality of the flesh as affected by the slaughtering techniques.

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Commercial and experimental methods of restraining, stunning and killing fish will be evaluated, with respect to animal welfare and product quality. Scientific indices of stress will be firstly developed or improved. Satisfactory indices will be used to compare various slaughtering techniques.

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NETHERLANDS INSTITUTE FOR FISHERIES RESEARCH
EU-Beitrag
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Adresse
Haringkade 1
1970 AB IJMUIDEN
Niederlande

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