Zobrazeno 1 - 10
of 18
pro vyhledávání: '"J. Daddario"'
Autor:
David J. Daddario
Publikováno v:
All Days.
Oil and gas companies are looking for new ways to raise cash and remain competitive. However, outmoded or underutilized facilities with environmental problems, such as hydrocarbon-impacted sites, can be a major financial drain. Plus, the public outcr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b8d9e1504456a9bea1496c14cd7e315
https://doi.org/10.2118/52753-ms
https://doi.org/10.2118/52753-ms
Autor:
L C, Busby, A, Moore, R, Bradley, C, Covington, J, Daddario, E, Howard, E, McIntosh, C, Taylor, L, Welch
Publikováno v:
NHC perspectives on community : official publication of the National League for Nursing. 17(6)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::31f09553380f19e783437cd0be2f4e4d
https://pubmed.ncbi.nlm.nih.gov/9087004
https://pubmed.ncbi.nlm.nih.gov/9087004
Autor:
D A, Austin, R, Bashore, M E, Burke, J, Daddario, K, Dorman, C J, Harvey, M C, Sisson, N H, Troiano
Publikováno v:
The Journal of perinatalneonatal nursing. 8(2)
A panel of leading experts in critical care obstetric (CCOB) nursing met to discuss the specialty and its future, the impact of changes in the health care system, educational opportunities to learn and update CCOB nursing, formation and use of standa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::c3e1583526529111db4489eca04d4ca8
https://pubmed.ncbi.nlm.nih.gov/7815314
https://pubmed.ncbi.nlm.nih.gov/7815314
Publikováno v:
Poultry Science. 47:1827-1835
FURTHER processing has enabled the turkey industry to enter a new and dynamic phase of its history. The increased use of turkey in fabricated products has surfaced new problems with respect to color control. Processors are in need of guidelines to co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::261ee6223abc2478b386171c2af3e4db
https://doi.org/10.3382/ps.0471827
https://doi.org/10.3382/ps.0471827
Publikováno v:
Poultry Science. 48:485-487
RECENT research has indicated that various factors may influence poultry meat color. Froning and Hartung (1967) studied the effect of age, sex and strain on the color of turkey meat. Meat color was noted to become darker and to increase in redness (h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c03c3677202cb85548c6520d2cc5b1b
https://doi.org/10.3382/ps.0480485
https://doi.org/10.3382/ps.0480485
Publikováno v:
Poultry science. 48(2)
NITRATES and nitrites have been used for some time in curing of red meat products. Nitrite reacts with myoglobin to produce nitrosomyoglobin which is red in color. Upon heating this nitrosomyoglobin is converted to a pink component nitrosohemochrome.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2529107f81574eb66e961d119fa52e93
https://pubmed.ncbi.nlm.nih.gov/5389882
https://pubmed.ncbi.nlm.nih.gov/5389882
Autor:
J. J. Daddario
Publikováno v:
Ecology. 42:833-834
The deposits lying below salt marshes often have properties which render inadequate the conventional peat samplers with spring type locks. These deposits may be thick and highly compressed at the lower levels, but even at the upper levels shell beds,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac5d8a66f1de916254aefd4baa925308
https://doi.org/10.2307/1933518
https://doi.org/10.2307/1933518
Autor:
Minze Stuiver, Joseph J. Daddario
Publikováno v:
Science. 142:951-951
A series of five radiocarbon dates obtained from samples taken along the base of the lagoon between the Brigantine City Barrier and the mainland indicates a rate of submergence of 3 meters per millennium between 6090 and 2600 years before the present
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b56f93c265e7faf492c1af7f2727dfd8
https://doi.org/10.1126/science.142.3594.951
https://doi.org/10.1126/science.142.3594.951
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