LEADER 02180nam 2200529Ia 450 001 9910785619703321 005 20230801224011.0 010 $a1-283-55084-9 010 $a9786613863294 010 $a0-8032-4460-6 035 $a(CKB)2670000000234134 035 $a(EBL)999198 035 $a(OCoLC)809977178 035 $a(SSID)ssj0000711617 035 $a(PQKBManifestationID)11454586 035 $a(PQKBTitleCode)TC0000711617 035 $a(PQKBWorkID)10694061 035 $a(PQKB)10627354 035 $a(MiAaPQ)EBC999198 035 $a(Au-PeEL)EBL999198 035 $a(CaPaEBR)ebr10590740 035 $a(CaONFJC)MIL386329 035 $a(EXLCZ)992670000000234134 100 $a20120308d2012 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 14$aThe national forgotten league$b[electronic resource] $eentertaining stories and observations from pro football's first fifty years /$fDan Daly 210 $aLincoln $cUniversity of Nebraska Press$dc2012 215 $a1 online resource (422 p.) 300 $aDescription based upon print version of record. 311 $a0-8032-4343-X 320 $aIncludes bibliographical references. 330 $aThe first fifty years of America's most popular spectator sport have been strangely neglected by historians claiming to tell the "complete story" of pro football. Well, here are the early stories that "complete story" has left out. What about the awful secret carried around by Sid Luckman, the Bears' Hall of Fame quarterback whose father was a mobster and a murderer? Or Steve Hamas, who briefly played in the NFL then turned to boxing and beat Max Schmeling, conqueror of Joe Louis? Or the two one-armed players who suited up for NFL teams in 1945? Or Steelers owner Art Rooney postponing a g 606 $aFootball$zUnited States$xHistory 615 0$aFootball$xHistory. 676 $a796.323/64 700 $aDaly$b Dan$01164016 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910785619703321 996 $aThe national forgotten league$93731433 997 $aUNINA LEADER 03900nam 2200949z- 450 001 9910566465003321 005 20220506 035 $a(CKB)5680000000037730 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/81118 035 $a(oapen)doab81118 035 $a(EXLCZ)995680000000037730 100 $a20202205d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aStudy of Microbiological Safety in the Food Chain 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 online resource (140 p.) 311 08$a3-0365-3070-3 311 08$a3-0365-3071-1 330 $aEnsuring microbiological safety in the food (of animal origin) chain is a challenging task due to the complex interactions among animals, humans and the environment. However, technological and analytical advances in recent years have provided a broader insight into microbiological hazards in the food chain and risk assessment. The objective of the proposed Special Issue "Study of Microbiological Safety in the Food Chain" was therefore to obtain scientific papers addressing microbiological hazards in the food chain, such as bacterial antimicrobial resistance, bacterial or fungal spoilage of foods, the antimicrobial potential of the indigenous microbiota, the aminogenic or amine-reducing capacity of the microbiota, and papers that apply novel methods to study the food microbiome to discover potential, previously unknown microbial hazards. This Special Issue of the journal Processes entitled "Study of Microbiological Safety in the Food Chain" consists of nine research papers and one review paper. Four papers focus on the microbiological aspects of milk and dairy products, three on meat and meat products, two on eggs, and one on various market foods. The microorganisms of interest were species of lactobacilli, enterococci and molds, Yersinia enterocolitica, Bacillus cereus and the general microbiota in certain foods. 606 $aHumanities$2bicssc 606 $aSocial interaction$2bicssc 610 $aantimicrobial resistance 610 $aAspergillus 610 $aBacillus 610 $abacteriocins 610 $abiogenic amines 610 $abiological hazards 610 $aCladosporium 610 $acolony morphology 610 $acreatine 610 $aCroatian regions 610 $adry aged beef 610 $adry-cured hams 610 $aegg 610 $aegg quality 610 $aEhrlich reaction 610 $aemerging foodborne pathogens 610 $aenterococcal species 610 $aenterococci 610 $aewe 610 $afood chain information 610 $aFusarium 610 $aindex 610 $alactobacilli 610 $aLactobacillus johnsonii 610 $aLactobacillus zeae 610 $alactococci 610 $aMALDI-TOF-MS 610 $ameat products 610 $ameat safety 610 $amicrobial flora 610 $amicrobiome 610 $amilk 610 $amilk lump cheese 610 $amold 610 $an/a 610 $aPCR 610 $aPCR-ITS-RFLP 610 $aPenicillium 610 $aprobiotics 610 $arancidity 610 $araw goat milk 610 $arestriction enzyme 610 $aripened cheese 610 $asafety 610 $asensory evaluation 610 $asurface moulds 610 $aToxoplasma gondii 610 $avirulence factor 610 $aYersinia enterocolitica 615 7$aHumanities 615 7$aSocial interaction 700 $aZdolec$b Nevijo$4edt$01328528 702 $aZdolec$b Nevijo$4oth 906 $aBOOK 912 $a9910566465003321 996 $aStudy of Microbiological Safety in the Food Chain$93038650 997 $aUNINA