Results 11 to 20 of about 39,406 (129)

Pravni okvir korištenja nekih oblika financijske imovine u Republici Hrvatskoj

open access: yesZbornik Radova Pravnog Fakulteta u Splitu, 2017
Cilj je ovoga rada razmotriti jesu li postupci davanja na korištenje nekih nekretnina u državnom vlasništvu zainteresiranim poduzetnicima i drugim subjektima jednostavni i brzi te osiguravaju li oni odabir upravo one osobe koja jamči obavljanje ...
Dario Đerđa
doaj   +1 more source

Ekološki porezi [PDF]

open access: yesZbornik Radova Pravnog Fakulteta u Splitu, 2013
Ekološki porezi uvode se u porezne sustave suvremenih zemalja s ciljem da se njihovom primjenom utječe na ponašanje gospodarskih subjekata i fizičkih osoba.
Zoran Šinković
doaj   +1 more source

ZAŠTITA JAVNOGA INTERESA U RASPOLAGANJU JAVNIM DOBROM U OPĆOJ UPORABI

open access: yesZbornik Pravnog Fakulteta Sveučilišta u Rijeci, 2017
Interes kojega društvena zajednica ima po pitanju korištenja javnoga dobra u općoj uporabi pravno je priznat kao javni interes. Radi zaštite javnoga interesa, osoba javnoga prava nije ovlaštena javno dobro otuđiti, niti ga opteretiti stvarnopravnim ...
Aleksandra Popovski
doaj   +1 more source

Lastninska problematika na področju javnega dobrega in v javnem interesu zavarovanih dobrin, predvsem voda ; Property issues in the field of public good and limitations in the public interest, with an emphasis on water [PDF]

open access: yesGeodetski Vestnik, 2012
V prispevku je predstavljeno razlikovanje med stvarnopravno in javnopravno ureditvijo na zavarovanih dobrinah, s poudarkom na vodnih območjih. Čeprav je na nepremičnini vzpostavljena omejitev v javnopravnem namenu, na njej obstajajo tudi stvarne pravice,
Vesna Rijavec
doaj  

RASPOLAGANJE VODNIM DOBROM

open access: yesZbornik Pravnog Fakulteta Sveučilišta u Rijeci, 2016
U radu se obrađuju mogućnosti raspolaganja vodnim dobrom kao dobrom od interesa za Republiku Hrvatsku s aspekta raspolaganja pravom vlasništva kao stvarnim pravom i raspolaganja predmetom samog stvarnog prava.
Jadranko Jug
doaj   +1 more source

Scientific report on the determination of the presence of cannabinoids in industrial hemp food on the market of the Republic of Croatia

open access: yesFood 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

Pravna narav pomorskog dobra

open access: yesPoredbeno Pomorsko Pravo, 2017
Raspravlja se o morskoj obali kao o ‘’stvari’’ u općoj uporabi (res communis omnium) i to u rimskom pravu, u građanskim zakonicima od početka XIX. stoljeća, pa sve do našega doba.
Vladimir-Đuro Degan
doaj   +1 more source

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

Analiza nekaterih elementov zadovoljstva pri delu [PDF]

open access: yes, 2012
V teoretičnem delu tega dela avtorja predstavljata nekatera teoretična spoznanja iz različnih raziskav, opravljenih na področju zadovoljstva zaposlenih. Avtorja se osredotočita na dva sektorja: javni sektor in zasebni sektor.
Gorenak, Vinko, Rus, Jure
core  

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

Home - About - Disclaimer - Privacy