LEADER 01852 am 22005893u 450 001 9910156505703321 005 20230422032020.0 010 $a90-04-28675-6 024 7 $a10.1163/9789004286757 035 $a(CKB)2670000000575410 035 $a(OCoLC)945783470 035 $a(OCoLC)890717935 035 $a(nllekb)BRILL9789004286757 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/38297 035 $a(PPN)184918359 035 $a(EXLCZ)992670000000575410 100 $a20140917d1965 uy 0 101 0 $aeng 135 $aurmn#nnn||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aGrammar of the Sentani language $ewith specimen texts and vocabulary /$fH. K. J. Cowan 210 $cBrill$d1965 210 1$aNetherlands :$cSpringer-Science+Business Media,$d1965. 215 $a1 online resource (vii, 88 pages) $cmaps; digital, PDF file(s) 225 1 $aKoninklijk Instituut voor Taal-, Land- en Volkenkunde. Verhandelingen ;$vd. 47 320 $aIncludes bibliographical references. 330 $aIndonesia 410 0$aVerhandelingen van het Koninklijk Instituut voor Taal-, Land- en Volkenkunde$v47. 606 $aSentani language$xGrammar 610 $aindonesia 610 $aAffix 610 $aAorist 610 $aGerund 610 $aGrammatical aspect 610 $aInflection 610 $aObject (grammar) 610 $aPhoneme 610 $aPreposition and postposition 610 $aVerb 610 $aVowel 615 0$aSentani language$xGrammar. 676 $a499.12 700 $aCowan$b H. K. J$0905063 801 0$bNL-LeKB 801 1$bNL-LeKB 801 2$bUkMaJRU 906 $aBOOK 912 $a9910156505703321 996 $aGrammar of the Sentani language$92024168 997 $aUNINA LEADER 01604nam 2200457I 450 001 9910704657403321 005 20130827133151.0 035 $a(CKB)5470000002443140 035 $a(OCoLC)849906587 035 $a(EXLCZ)995470000002443140 100 $a20130624d2013 ua 0 101 0 $aeng 135 $aurbn||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aPerformance characteristics of borate fatty acid formulations as mold inhibitors /$fRobert D. Coleman, Vina W. Yang, Carol A. Clausen 210 1$aMadison, WI :$cUnited States Department of Agriculture, Forest Service, Forest Products Laboratory,$d2013. 215 $a1 online resource (6 pages) 225 1 $aResearch paper FPL-RP ;$v673 300 $aTitle from title screen (viewed on June 24, 2013). 300 $a"March, 2013." 320 $aIncludes bibliographical references (page 3). 606 $aWood preservatives 606 $aAntifungal agents 606 $aMolds (Fungi)$xControl 606 $aWood-decaying fungi$xControl 615 0$aWood preservatives. 615 0$aAntifungal agents. 615 0$aMolds (Fungi)$xControl. 615 0$aWood-decaying fungi$xControl. 700 $aColeman$b Robert D.$096041 702 $aYang$b Vina W. 702 $aClausen$b Carol A. 712 02$aForest Products Laboratory (U.S.), 801 0$bGPO 801 1$bGPO 906 $aBOOK 912 $a9910704657403321 996 $aPerformance characteristics of borate fatty acid formulations as mold inhibitors$93465366 997 $aUNINA LEADER 04072nam 22006975 450 001 9910298617803321 005 20250609111700.0 010 $a3-319-16492-9 024 7 $a10.1007/978-3-319-16492-2 035 $a(CKB)3710000000379520 035 $a(EBL)2095472 035 $a(SSID)ssj0001465704 035 $a(PQKBManifestationID)11792904 035 $a(PQKBTitleCode)TC0001465704 035 $a(PQKBWorkID)11490503 035 $a(PQKB)11086637 035 $a(DE-He213)978-3-319-16492-2 035 $a(MiAaPQ)EBC2095472 035 $a(PPN)184890810 035 $a(MiAaPQ)EBC3109150 035 $a(EXLCZ)993710000000379520 100 $a20150327d2015 u| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aSafety Protocols in the Food Industry and Emerging Concerns /$fby Giovanni Gurnari 205 $a1st ed. 2015. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2015. 215 $a1 online resource (103 p.) 225 1 $aChemistry of Foods,$x2199-689X 300 $aDescription based upon print version of record. 311 08$a3-319-16491-0 320 $aIncludes bibliographical references at the end of each chapters. 327 $aPart I Prevention of Microbial Spreading: Decision Procedures and Strategies -- The Reduction of Microbial Spreading: Little Details, Great Effects -- Hygiene of Food-contact Approved Materials for Machinery -- The Hygienic Prevention of Food Contaminations: The Role of Technology -- Part II Disinfection Techniques and Risks: Technology, Chemistry and Food Hygiene. A Multidisciplinary Approach for the Reduction of the Microbial Risk -- The Chemistry of Disinfection: Ally or Enemy? -- Reasons for the Substitution of Chlorine in the Disinfection. 330 $aThis brief reports about safety protocols in the food producing industry. Hygiene, i.e., the prevention of contamination and microbial infections, is of greatest importance in the industry, as are disinfection techniques, to prevent or to fight microbial contaminations and infections, and practical emerging concerns are centered around these fundamental concerns. The first part focuses on the attempts and possibilities to prevent microbial spreading. Part II discusses disinfection techniques and their risks, advantages and disadvantages. Current industry trends, such as the attempts to substitute chlorine in disinfection, are critically reviewed. In all, this brief volume discusses decision procedures and strategies that are being applied to prevent, reduce and fight microbial spreading. In particular, material that comes into contact with the foods, has to fulfill strict requirements. This aspect is explained in detail, and how little details can have great effects. The brief deals with the important question: is disinfection more an ally or an enemy? 410 0$aChemistry of Foods,$x2199-689X 606 $aFood?Biotechnology 606 $aMedical microbiology 606 $aMicrobiology 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aMedical Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/B16003 606 $aMicrobiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23004 606 $aApplied Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/C12010 615 0$aFood?Biotechnology. 615 0$aMedical microbiology. 615 0$aMicrobiology. 615 14$aFood Science. 615 24$aMedical Microbiology. 615 24$aMicrobiology. 615 24$aApplied Microbiology. 676 $a664.00289 700 $aGurnari$b Giovanni$4aut$4http://id.loc.gov/vocabulary/relators/aut$0298135 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910298617803321 996 $aSafety Protocols in the Food Industry and Emerging Concerns$92060864 997 $aUNINA