Results 61 to 70 of about 96,691 (221)

OHSAS 18001 System Implementation in an Industrial Company [PDF]

open access: yes, 2010
Import 07/02/2011Diplomová práce popisuje zavádění systému managementu BOZP dle ČSN OHSAS 18001 ve společnosti ŽPSV a.s., závod Uherský Ostroh. Cílem práce je porovnat dříve zpracovanou Analýzu rizik při výrobě pražců s Analýzou rizik při výrobě ...
Trávníček, Roman
core  

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

Upravljanje investicijama u vrijednosne papire

open access: yesEkonomski Vjesnik, 1990
U članku se problematika investiranja u vrijednosne papire promatra sa stanovišta odlučivanja o ulaganju u vrijednosne papire. Zato se prvo definiraju pojmovi tržišta vrijednosnih papira te rizika i povrata od vrijednosnih papira.
Branko Novak
doaj  

Concepts of management and trade-off with risks and their criticality rates with regard to subject targets [PDF]

open access: yes, 2013
The paper passes judgement of five concepts of work with risks that are used in managerial and engineering disciplines, according to their capability to ensure the safe community.
Procházková, Dana
core  

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

Mjerenje rizika u uvjetima diverzificiranih investicija

open access: yesEkonomski Vjesnik, 1995
Rizik je tako kompleksan fenomen da svaki pokušaj njegova obuhvaćanja u konkretnoj stvarnosti ima ograničen doseg. Međutim, brojna istraživanja, u gotovo neiscrpnom području investicijske analize, dala su značajne rezultate. Danas je poznato više metoda
Marijan Karić
doaj  

The Studies to Eliminate the Risk of Occupational Safety [PDF]

open access: yes, 2014
Bakalářská práce se zaměřuje na analýzu současného stavu bezpečnosti práce, s následnou analýzou rizik pracoviště. Specifikuje, význam bezpečnosti práce a přináší teoretická východiska pro danou oblast.
Vladíková, Nikola
core  

Association of stressful life events with acute myocardial infarction in population in the city of Niš within the period from 1998-2000. [PDF]

open access: yes, 2007
Background/Aim. Stressful life events present a very important category of psychosocial stress. A few studies have showed that a psychosocial stress represents a very important risk factor for acute myocardial infarction (AMI), but measures of stress may
Deljanin Zorana   +5 more
core   +1 more source

The spread of new viral pathogens and phytoplasmas in cultivated plants and their risks

open access: yesFood Risk Assess Europe, Volume 4, Issue 1, January 2026.
Abstract The study contains a description of the genome and particles, spectrum of host plants, geographical distribution, forecast of spread and impacts on agricultural production, disease symptoms, life cycle, and means of protection in integrated and organic production in the Czech Republic for 22 plant viruses, 3 viroids and 4 phytoplasmas, in ...
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

Home - About - Disclaimer - Privacy