Items where Author is "Dadios, N"

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Number of items: 8.


Crotta, M and Luisi, E and Dadios, N and Guitian, J (2019) Probabilistic modelling of events at evisceration during slaughtering of pigs using expert opinion: Quantitative data in support of stochastic models of risk of contamination. Microbial Risk Analysis, 11. pp. 57-65.

Limon, G and Beauvais, W and Dadios, N and Villena, I and Cockle, C and Blaga, R and Guitian, J (2017) Cross-Sectional Study of Toxoplasma gondii Infection in Pig Farms in England. Foodborne Pathogens and Disease, 14 (5). pp. 269-281.

Hosein, S and Limon, G and Dadios, N and Guitian, J and Blake, D P (2016) Toxoplasma gondii detection in cattle: A slaughterhouse survey. VETERINARY PARASITOLOGY, 228. pp. 126-129.

Gibson, T J and Dadios, N and Gregory, N G (2015) Effect of neck cut position on time to collapse in halal slaughtered cattle without stunning. MEAT SCIENCE, 110. pp. 310-4.

Blagojevic, B and Dadios, N and Reinmann, K and Guitian, J and Staerk, K D C (2015) Green offal inspection of cattle, small ruminants and pigs in the United Kingdom: Impact assessment of changes in the inspection protocol on likelihood of detection of selected hazards. RESEARCH IN VETERINARY SCIENCE, 100. pp. 31-38.

Staerk, K D C and Alonso, S and Dadios, N and Dupuy, C and Ellerbroek, L and Georgiev, M and Hardstaff, J and Huneau-Salaun, A and Laugier, C and Mateus, A L P and Nigsch, A and Afonso, A and Lindberg, A (2014) Strengths and weaknesses of meat inspection as a contribution to animal health and welfare surveillance. Food Control, 39. pp. 154-162.


Dadios, N and Hardstaff, J and Alonso, S and Staerk, K (2014) Disease monitoring in farmed game: The role of the abattoir meat inspection. Trends in Game Meat Hygiene . Wageningen Academic Publishers, pp. 77-88. ISBN 978-90-8686-238-2

Dadios, N and Hardstaff, J and Alonso, S and Staerk, K D C and Lindberg, A (2014) Disease monitoring in farmed game: the role of abattoir meat inspection. UNSPECIFIED.

This list was generated on Sat Dec 4 07:25:53 2021 GMT.