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audit 1999 Mainz, J.: Defining and classifying clinical indicators for quality improvement. Int. J. Qual

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.3109/13814788.2012.730515 Campbell, S. M., Eriksson, T.: Multiple strategies for quality improvement and patient safety – money alone is not the answer, nor is trust. Conclusions of the 6th EQuiP Invitational Conference April 2011. Eur. J. Gen. Pract., 2011, 17 , 238

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for quality improvement. Med. Care, 2003, 41 , 116–129. Leatherman Sh. T. Establishing national goals for quality improvement Med. Care

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.: A new structure for quality improvement reports. Quality in Health Care, 1999, 8 , 76. Thompson R. A new structure for quality improvement reports

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member states on the development and implementation of quality improvement systems (QIS) in health care. Committee of Ministers on 30 September 1997, at the 602nd meeting of the Ministers’ Deputies. WHO

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Goals for Quality Improvement. Med. Care, 2003, 41 , I16–I29. Leatherman Sh. T. Establishing National Goals for Quality Improvement Med. Care

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Grain and malt traits important for malting quality were studied on a set of 131 genotypes including two and six row types barley of indigenous and exotic origin grown at two locations for two seasons. Observations on seven grain and seven malt traits were recorded and malting was done with Phoenix® automatic micro-malting system. The correlation studies indicated that the hot water extract (HWE) is correlated with a number of grain (hectolitre weight, plump %, thin %, protein %, TGW and hull %) and malt (friability, homogeneity, wort viscosity, filtration rate and Kolbach Index) traits either positively or negatively. The multiple regression analysis indicated that hectolitre weight, TGW, hull content and malt friability can be used to predict HWE, the ultimately important trait with malting and brewing industry, in early generations of a breeding programme or for initial screening of germplasm accessions.

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Rapeseed oil was used for frying of potato fillets (French fries) for 4 consecutive days at a rate of 20 minutes per day. The quality constants such as peroxide value (POV), anisidine value (AV), free fatty acid polar compounds (FFA%) and colour index (as OD at 420 nm) were determined before and after frying. The results showed an increasing pattern in the values of quality parameters. The POV increased from 4.42 to 17.00 meq kg-1, AV from 8.37 to 65.60, FFA from 0.02 to 1.90% and colour (absorbance at 420 nm) from 0.16 to 2.20. Fried rapeseed oil was mixed separately with 3 levels of MgO (2, 4 and 6% w/w) and activated charcoal (2, 6 and 10% w/w). For all the treatments the average % improvement of quality indices was statistically analysed. Increasing levels of both activated carbon and MgO significantly affected (P<0.05) the different quality parameters tested so far.

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Az egészségügyi ellátás minőségbiztosítása és fejlesztése érdekében, a mindennapi orvoslás körülményei között használni kell a tudományos kutatások és az egészségügyitechnológia-értékelés eredményeit. A betegellátás döntési folyamataiban, az egészségügyi technológiák használatánál az „evidence-based medicine” integrálja a klinikai tapasztalatot a beteg értékrendjével és a rendelkezésre álló legjobb bizonyítékokkal. Az alkalmazott egészségügyi technológiáknak egyfelől igazoltan eredményesnek kell lenniük, másfelől – tekintettel a rendelkezésre álló korlátozott erőforrásokra – hatékonynak, hogy az egészségügyi ellátórendszer ne finanszírozzon hatástalan, eredménytelen vagy veszélyes beavatkozásokat. A bizonyítékon alapuló gyakorlat eredményes alkalmazása érdekében Magyarországon is egyre több, explicit ajánlásokat tartalmazó szakmai irányelv kifejlesztésére és a minőségszemlélet fejlesztésére van szükség. Orv. Hetil., 2012, 153, 137–143.

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