Agricultural and Biological Sciences
Pig
100%
Slaughterhouse
64%
Piglet
48%
Tail
42%
Pig Slaughter
21%
Carcass Weight
18%
Environmental Enrichment
16%
Intensive Farming
16%
Sows
16%
Palatability
16%
Case Study
16%
Carcass Condemnation
14%
Prevalence
9%
Satiety
9%
Carcass Quality
8%
Cortisol
7%
Meat Inspection
7%
Anise
5%
Keyphrases
Postmortem Findings
16%
Financial Implications
16%
Abattoir Workers
16%
Early Socialization
16%
Creep Feed
16%
Conditioned Taste Aversion
16%
Co-mingling
16%
Welfare Outcomes
16%
Trial-and-error Learning
16%
Sensory-specific Satiety
16%
Lay Citizens
13%
Delivery Order
10%
Consumption Time
9%
Aniseed
6%
Food Flavor
6%
Viscera
5%
Generalized Mixed Models
5%
Short-term Feeding
5%
Last Delivery
5%
Triple Interaction
5%
Hedonic Value
5%