01622oam 2200505 450 991070567000332120170510102615.0(CKB)5470000002451695(OCoLC)891572496(OCoLC)995470000002451695(EXLCZ)99547000000245169520140929d1943 ua 0engurmn|||||||||txtrdacontentcrdamediacrrdacarrierRelative abundance of nickel in the earth's crust /by Roger Clark WellsWashington :United States Department of the Interior, Geological Survey,1943.1 online resource (ii, 21 pages) illustrationsProfessional paper ;205-AShorter contributions to general geology ;1943Title from title screen (viewed September 22, 2014).Includes bibliographical references and index.NickelMetallurgyNickel oresCrust of the EarthfastNickelMetallurgyfastEarth (Planet)CrustNickelMetallurgy.Nickel ores.Crust of the Earth.NickelMetallurgy.Wells Roger Clark1877-1944,1389104Geological Survey (U.S.),COPCOPOCLCOOCLCAOCLCFGPOBOOK9910705670003321Relative abundance of nickel in the earth's crust3534692UNINA02159nam 2200433z- 450 991022003720332120210211(CKB)3800000000216405(oapen)https://directory.doabooks.org/handle/20.500.12854/42226(oapen)doab42226(EXLCZ)99380000000021640520202102d2017 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierBiological Hazards in FoodFrontiers Media SA20171 online resource (277 p.)Frontiers Research Topics2-88945-113-5 The ingestion of food containing pathogenic microorganisms (i.e. bacteria and their toxins, fungi, viruses) and parasites can cause food-borne diseases in humans. A growing number of emerging pathogens, changes of virulence of known pathogens and appearance of antibiotic resistance has recently exposed consumers to a major risk of illness. Also infected people and the environment can spread microorganisms on raw or processed food. Outbreaks of food-borne diseases are often unrecognized, unreported, or not investigated and particularly in developing countries their agents and sources are mostly unknown. Surveillance and analytical methods aiming at their detection are to be hoped, as well as good strategies to struggle against these threats. This E-book is subdivided in chapters regarding to pathogenic and spoiling microorganisms, chemical hazards produced by biological agents and food safety management systems.Microbiology (non-medical)bicsscBiofilmFood Safetyfood spoilageFood-borne diseasesManagement systemspathogensMicrobiology (non-medical)Rosanna Tofaloauth1317926Pierina ViscianoauthMaria SchironeauthGiovanna SuzziauthBOOK9910220037203321Biological Hazards in Food3033101UNINA