Results 41 to 50 of about 15,262 (139)
VRTLINA – GOLEMA ŠPILJA VELEBITSKOG PODGORJA
Senjski Zbornik, 2017 Na krajnjem jugu velebitskog Podgorja, između Visočice i Kruščice, na području PP Velebit, nalazi se špilja s četiri jamska ulaza. Od glavnog, najvećeg ulaznog otvora (veličine 40 x 50 m), koji čini jama duboka sedamdesetak metara, špilja se pruža u ...
VLADO BOŽIĆ
doaj +1 more source
Osnovne značajke znanstvenog istraživanja mora [PDF]
Zbornik radova Pravnog Fakulteta Sveučilišta u Mostaru, 2010 Sve rasprostranjenije zagađivanje morske okoline i potreba za zaštitom i očuvanjem živih bogatstava mora doveli su do toga da se na Trećoj konferenciji UN o pravu mora (UNCLOS III.) pravno uredi znanstveno istraživanje mora.
Mr.sc. Vesna Popović
doaj
Food Risk Assess Europe, Volume 4, Issue 1, January 2026.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 +5 more
wiley +1 more source
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
doaj +1 more source
Food Risk Assess Europe, Volume 4, Issue 1, January 2026.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
Food Risk Assess Europe, Volume 4, Issue 1, January 2026.Summary Ochratoxin A (OTA) is a secondary metabolite primarily produced by moulds of the genera Aspergillus and Penicillium. It is most commonly found in foods of plant origin, such as cereals, wine, coffee, spices and various types of fruits and vegetables, green tea, pistachios, figs, raisins, grapes, wine and chestnuts, as well as beer, coffee ...
Sanja Miloš +5 more
wiley +1 more source
Filozofija i odgoj - Russellov doprinos
Magistra Iadertina, 2006 U članku se promišljaju Russellovi stavovi o prirodi i predmetu filozofije, obrazlaže se geneza Russellove težnje da filozofiju zasnuje po uzoru na znanost i poteškoće u vezi s tim radi specifičnosti pitanja vrijednosti. Iz motrišta Russellovog shvaćanja
Milena Radovan Burja
doaj +1 more source
Food Risk Assess Europe, Volume 3, Issue 4, October 2025.Summary Delta‐9‐tetrahydrocannabinol (Δ9‐THC) is a naturally occurring psychoactive compound derived from the hemp plant Cannabis sativa. In 2015, EFSA established an acute reference dose (ARfD) of 1 μg/kg body weight (bw) for Δ9‐THC and assessed acute dietary exposure from milk and dairy products.
Danijela Stražanac +9 more
wiley +1 more source
Nevidljivi Dubrovnik. Istraživanje razvojnih perspektiva u ruralnoj lokalnoj zajednici
Etnološka Tribina, 2018 Rad se bavi razvojnim perspektivama ruralnog podrucja Grada Dubrovnika. Cilj je istražiti izazove s kojima se poljoprivrednici susrecu u radu i svakodnevnom životu, utvrditi potencijale za razvoj te ponuditi razvojne smjerove ruralne lokalne zajednice u ...
N. Bokan, O. Obad
semanticscholar +1 more source
Food Risk Assess Europe, Volume 3, Issue 4, October 2025.Summary Cannabis sativa L. is one of the oldest cultivated plants on the planet. It was initially used by humans as a source of roughage for animals and as a textile fiber; over time, it has been used as a source of food and medicine. The plant contains bioactive compounds called cannabinoids. The best‐known cannabinoids occurring in Cannabis sativa L.
Martina Jurković +2 more
wiley +1 more source