Results 21 to 30 of about 252 (121)
Food Risk Assess Europe, Volume 2, Issue 4, October 2024.Summary Dioxins (PCDD/F) and dioxin‐like polychlorinated biphenyls (DL‐PCB) are harmful compounds that remain in the environment and accumulate in the food chain. Polychlorinated dibenzo‐p‐dioxins (PCDDs) and polychlorinated dibenzofurans (PCDFs) are mainly by‐products of industrial processes, but can also be the result of natural processes such as ...
Andrea Gross–Bošković +5 more
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Za anketu vam treba približno 3 minute, a novu knjižnicu dobivate zauvijek!
Vjesnik Bibliotekara Hrvatske, 2018 Cilj. Ovim istraživanjem željelo se saznati u kojoj su mjeri Zagrepčani i Zagrepčanke otvoreni prema uslugama najmodernijih europskih i svjetskih narodnih knjižnica, a koje bi im nova gradska knjižnica mogla ponuditi. Metodologija.
Ivančica Đukec Kero +2 more
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Scientific opinion on marine biotoxins in shellfish in the Republic of Croatia
Food Risk Assess Europe, Volume 2, Issue 2, April 2024.Summary Marine biotoxins are thermostable, mostly non‐protein molecules with different chemical components. According to solubility, they are divided into water‐soluble (hydrophilic) and fat‐soluble (lipophilic). The regulations of the EU and the Republic of Croatia regarding the maximum limits (ML) in live shellfish cover several groups: azaspiracids (
Brigita Hengl +7 more
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Anketa o uvajanju novih tehnologij v geodetske merske postopke : Questionnair Introduction of New Technologies into Geodetic Measurements [PDF]
Geodetski Vestnik, 2003 This paper presents the results of the internet questionnaire performed among Slovenian geodetic enterprises. The main goal of the questionnaire was to get an overview of the technology used in the field by the Slovenian surveyors, their opinion ...
Marjan Čeh, Darko Pahulje
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Raba jezikovnih virov med učitelji na dvojezičnih šolah v Prekmurju
Slovenščina 2.0: Empirične, aplikativne in interdisciplinarne raziskave, 2017 V prispevku so predstavljeni rezultati ankete o rabi jezikovnih virov, ki je bila izvedena med učitelji na dvojezičnih šolah v Prekmurju. Anketa je bila opravljena v okviru projekta snovanja koncepta novega velikega slovensko-madžarskega slovarja, ki naj
Iztok Kosem, Attila Kovács
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Food 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
Vejica: rezultati anketne raziskave med dijaki in študenti
Jezikoslovni zapiski, 2018 V prispevku prikazujemo rezultate ankete o vejici, s katero smo ugotavljali, katera vejična mesta so za dijake štiriletnih (v glavnem gimnazijskih) programov in študente različnih študijskih področij najbolj zahtevna.
Nataša Logar, Damjan Popič
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Food 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
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Mnenje diplomantov o učinkovitosti študija geodezije : Graduates’ opinion on Efficiency of Study Programmes of Surveying [PDF]
Geodetski Vestnik, 2006 After signing the Bologna Declaration in 1999, the harmonization of high school procedures and academic titles began in Europe. To reach the aims of the Bologna Declaration, a renovation of study programmes of geodesy at the University of Ljubljana ...
Aleš Breznikar +2 more
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Food 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