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2. Evaluation of the use of ampicillin‐ and streptomycin‐resistant Shiga toxin‐producing Escherichia coli to reduce the burden of background microbiota during food safety studies

3. Predictive Model for Growth ofBacillus cereusat Temperatures Applicable to Cooling of Cooked Pasta

4. Development of Dose-Response Models to Predict the Relationship for HumanToxoplasma gondiiInfection Associated with Meat Consumption

5. Preparation of rice analogues using extrusion technology

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