Results 51 to 60 of about 182,597 (222)

Katalitička aktivnost oksida olova i bakra u reakciji sagorevanja dvobaznih raketnih goriva / Catalytic activity of lead and copper oxides in the reaction of double base propellant burning [PDF]

open access: yesVojnotehnički Glasnik, 2003
Istraživanja prikazana u ovom radu predstavljaju eksperimentalno fenomenološko proučavanje katalitičke aktivnosti oksida olova i bakra (uz konstantan udeo baznog olovostearata, vinofila S i čadi) u reakciji sagorevanja dvobaznih raketnih goriva ...
Panto Maslak
doaj   +1 more source

Extra-curricular musical activities in school curricula [PDF]

open access: yes, 2014
U radu se donosi prikaz istraživanja provedenog s ciljem ispitivanja stavova i mišljenja djece mlađe školske dobi o ispunjavanju njihovog slobodnog vremena uključivanjem u izvannastavne glazbene aktivnosti. Pored navedenoga, donosi se prikaz istraživanja
Dubovicki, Snježana   +2 more
core   +2 more sources

Development of the New Method of the Melted Cheese Products Without Salt-melters Using Cryomechanolysis [PDF]

open access: yes, 2016
The aim of the work is elaboration of the principally new method of deep processing of rennet cheeses to the melting using the complex action of freezing and cryomechanolysis on the raw material that gives a possibility to destruct the hardly soluble ...
Abramova, T. (Tatyana)   +4 more
core   +2 more sources

Scientific opinion on the exposure of the adult population of the Republic of Croatia to lead from different types of food

open access: yesFood Risk Assess Europe, Volume 2, Issue 1, January 2024.
Summary Lead is a ubiquitous environmental contaminant that occurs naturally and, to a greater extent, from anthropogenic activities. People are exposed to lead through food, water, air, soil and dust. Food is the major source of exposure for the adult population.
Vlatka Buzjak Služek   +4 more
wiley   +1 more source

Tijek pedagoške godine u Waldorfskim dječjim vrtićima

open access: yesMagistra Iadertina, 2019
Waldorfska pedagogija jedinstvena je u odgoju i obrazovanju, utemeljena od strane Rudolfa Steinera. Glavni je cilj ove pedagogije težnja za usklađivanjem djetetova „duhovnog i zemaljskog dijela“, pružajući mu veću slobodu u odgoju.
Violeta Valjan Vukić, Jelena Berket
doaj   +1 more source

Korišćenje trening tehnologije autora u tehničko-taktičkoj obuci mačevalki u disciplini sportski mač [PDF]

open access: yesSportLogia, 2013
Mačevanje spada u grupu borilačkih sportova u promjenljivim uslovima takmičarske aktivnosti, koje određuju prioritete u strukturi mogućnosti treninga sportista u cilju efikasne realizacije taktičkog i tehničkog skupa kretnji.
Zoryana Semeryak   +3 more
doaj   +1 more source

Promocijske aktivnosti lesne industrije v Sloveniji in na Hrvaškem [PDF]

open access: yes, 2016
Wood industry is among the most important industrial sectors in Slovenia and Croatia. In both countries, wood sector is a part of the national strategy plans and one of the industrial branches considered national economy boosters.
Dušak, Marko   +4 more
core   +1 more source

Izdvajanje aktivnosti

open access: yes, 2021
U radu se prikazuje organizacija korporativnog poslovanja i uloga outsourcinga. Poseban je značaj dan virtualnim asistentima kao novom trendu u poslovnom outsourcingu. Sve navedene teorijske spoznaje analizirane su na primjeru iz poslovne prakse - agenciji za virtualne asistente „Remote Bob“.
openaire   +2 more sources

Scientific opinion on the exposure of the adult population of the Republic of Croatia to ochratoxin A (OTA) from different types of food

open access: yesFood Risk Assess Europe, Volume 2, Issue 1, January 2024.
Summary Ochratoxin A (OTA) is the most toxic representative in the group of nephrotoxic mycotoxins, ochratoxins. OTA was first isolated in 1965 as a stable secondary metabolite of A. ochraceus. Penicillia and aspergilli most often synthesize OTA on cereals (wheat, corn, barley, rye, rice), nuts, raw fruits and vegetables, plant origin foods (wine ...
Sanja Miloš   +5 more
wiley   +1 more source

Scientific opinion on the exposure of the adult population of the Republic of Croatia to acrylamide in food

open access: yesFood Risk Assess Europe, Volume 2, Issue 1, January 2024.
Summary Acrylamide is a natural by‐product of the reaction that occurs during the baking or frying food at temperatures above 120°C in industry and in households. The main mechanism of acrylamide formation in food is the Maillard reaction, in which the free amino acid asparagine, which is found in many types of cereals and potatoes, reacts with ...
Danijela Stražanac   +6 more
wiley   +1 more source

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