Results 41 to 50 of about 49,493 (215)
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
Šest sigma metodologija i planiranje pokusa [PDF]
, 2014 U radu su obrađene teme šest sigma i planiranje pokusa. Predstavljena je šest sigma metodologija kao način upravljanja proizvodnjom. Opisane su osnovne postavke metodologije s posebnim osvrtom na šest sigma metriku.
Topalušić, Marko
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Ateizmo istorijos tyrimo sunkumai
Problemos, 2014 Straipsnyje aptariamos ateizmo istorijos metodologinės problemos. Teigiama, kad filosofijos istorijos tyrimo metodologiniai principai tinka ir ateistinės minties, kaip filosofijos sudėtinės dalies, istorijos tyrimui.
J. Prokošlna
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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
wiley +1 more source
Rašytojo biografija – literatūrinio tyrinėjimo objektas
Problemos, 2014 Straipsnyje analizuojama rašytojo biografija kaip literatūrologijos tyrinėjimo objektas. Šioje disciplinoje kartais atsisakoma požiūrio į biografiją kaip į absoliučiai individualią ir nepakartojamą; taip pat ieškoma principų, pagal kuriuos reikėtų ...
Vanda Zaborskaitė
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Implementing agile methodology in software development [PDF]
, 2014 This thesis is based on an actual case of transitioning from a traditional to an agile software development methodology on an enterprise resource planning project, which is being developed in one of Slovenian companies.
Merčun, Jure
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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
METODOLOGIJA IZRADE MODELA GENERIRANJA KARAKTERISTIKA DOKUMENTACIJE [PDF]
, 1991 Metodologija izrade modela generiranje karakteristika dokumentacije obuhvaća izgradnju niza modela. Svaki model, za određeni nivo, daje određenu karakteristiku koja ugrađena u model višeg reda čini osnovicu modela odlaganja i čuvanja dokumentacije ...
Željko Hutinski
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Svarbiausios prof. E. Meškausko publikacijos
Problemos, 2014 Spausdinama Ipolito Ledo sudaryta profesoriaus Eugenijaus Meškausko rinktinė bibliografija.
Ipolitas Ledas
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Etnografinė atvejo studija edukologiniame tyrime
Acta Paedagogica Vilnensia, 2011 Doctor of Social Sciences (Education) Department of Education Vilnius University Universitetas Str. 9/1, 410 room, LT-01513 Vilnius 01513 Tel.: 85 2667625 E-mail: tomas.butvilas@fsf.vu.lt Doctor of Social Sciences (Education) Department of Education ...
Tomas Butvilas, Janete Zygmantas
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