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Training in modern statistical methodologies and software tools for the definition and analysis of (stochastic) quantitative microbial risk assessment models with a comparison between the Hungarian and Spanish food supply chains.
EFSA J. 2023 Nov 30;21(Suppl 1):e211014. doi: 10.2903/j.efsa.2023.e211014. eCollection 2023 Nov.
EFSA J. 2023.
PMID: 38047122
Free PMC article.
Heterocyclic Amine Formation in Grilled Chicken Depending on Body Parts and Treatment Conditions.
Pleva D, Lányi K, Monori KD, Laczay P.
Pleva D, et al.
Molecules. 2020 Mar 28;25(7):1547. doi: 10.3390/molecules25071547.
Molecules. 2020.
PMID: 32231032
Free PMC article.
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Predictive Correlation between Apparent Sensory Properties and the Formation of Heterocyclic Amines in Chicken Breast as a Function of Grilling Temperature and Time.
Pleva D, Lányi K, Darnay L, Laczay P.
Pleva D, et al.
Foods. 2020 Apr 2;9(4):412. doi: 10.3390/foods9040412.
Foods. 2020.
PMID: 32252238
Free PMC article.
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