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Found 2323 from your keywords: subject="PR"
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Comorbidity of Mental and Physical Disorders
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A. Riecher-RösslerN. Sartorius

This publication presents evidence about the magnitude and severe consequences of comorbidity of mental and physical illnesses from a personal and societal perspective. Leading experts address the huge burden of co-morbidity to the affected individual as well as the public health aspects, the costs to society and interaction with factors stemming from the context of socioeconomic developments. …

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9783318026030
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Relation of Trace Elements on Dental Health
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DOGAN,Mehmet Sinan

Trace elements (TEs) play an important role in human health. Toxic effects are caused by deficiency or excess of TEs. TEs have significant effects on both dental health and human health. It participates in important biological polyphosphate compound functions such as ATP, DNA, and RNA. TEs are present at different concentrations in the tooth structure. Changes in the density of some TEs affect …

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9781789236705
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Minor and Trace Elements in Whole Blood, Tissues, Proteins and Immunoglobulin…
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ZAKSAS,Natalia P.

Microelements play different important roles in many physiological processes in all biological systems in both normal physiological and pathological conditions. They take part in the transport of nutrients and gases, support temperature, acid-base balance, homeostasis of the human organisms, maternal and child mental health, the functioning of enzymes, protein and DNA syntheses, cytoskeleton ac…

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9781789236705
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Workplace Safety in the Food Service Industry
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The B.C. Cook Articulation Committee

Workplace Safety in the Food Service Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in B.C.’s foodservice and hospitality industry. Your health and well-being are your most valuable possessions. Many laws and regulations exist to ensure employee safety, yet every year thousands of serious injuries occur. In many cases, these in…

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363.1175 BRI w
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Introductory Chapter: An introduction To Trace Elements
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KOLLER,Martin

Introductory Chapter: An Introduction to Trace Elements

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ISBN/ISSN
9781789236705
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Working in the Food Service Industry
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The B.C. Cook Articulation Committee

Workplace Safety in the Food Service Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide va…

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338.19 BRI w
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Trades Access Common Core: Line E, Electrical Fundamentals, Competency E-4, U…
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Whether you choose to work in an electrical trade, a mechanical trade, or one of the construction trades, you will probably be faced with using and/or maintaining a variety of electrical measuring instruments. This Competency will introduce you to three basic meters for measuring voltage, current, and resistance. You must have a basic understanding of the purpose and operation of each type of m…

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650 TRA t
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Trades Access Common Core: Line C, Tools Equipment, Competency C-4, Describe …
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Camosun College

In this Competency you will learn about some of the common equipment used for performing work at elevated locations. The safe use of ladders and scaffolds is required in all types of jobs. A safely built scaffold provides a stable platform for workers to complete their work. The Occupational Health and Safety (O.H.S.) Regulation has set minimum standards for erecting and using ladders and work …

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650 TRA t
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Nutrition and Labelling for the Canadian Baker
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The B.C. Cook Articulation Committee

This book is intended to give students a basic understanding of nutritional information and labeling in the baking industry. In particular, there is a focus on Canadian regulations regarding labeling and merchandising of baked goods, as well as baking for customers with special diets, allergies, and intolerances. Nutrition and Labeling for the Canadian Baker is one of a series of Culinary Arts …

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658.82 BRI n
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Meat Cutting and Processing for Food Service
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The B.C. Cook Articulation Committee

This book is intended to give students a basic understanding of the various types of meat and poultry used in the food service industry, and of how the terminology used by retail, wholesale and food service customers varies. Meat cutting for restaurants and hotels differs slightly from meat cutting for retail. Restaurants and hotels sometimes use names of cuts on menus that are common in the ki…

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664.024 BRI m
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