Quantitative analysis of production through evaluation of inputs consumption quantity is of main principles in agricultural policies, which is followed by increasing in production through optimal use of resources. This study has been conducted to estimate different types of production functions in mechanized farms of broiler chicks located in Gorgan city. Cross-section survey data were gathered...

A national cohort based on the census at 9 November 1970 and the death registration files from 1970 to 1980 was analysed to see if skilled Danish bakers had an excess of respiratory cancer. The group of skilled bakers was divided into occupational subgroups to try to narrow down the possible causes of cancer. Significant excess mortality was found among skilled bakers in retail bakeries, skille...

BACKGROUND Sensitization to flour or fungal alpha-amylase is a prerequisite for the development of respiratory allergy in bakers. The knowledge of occupational allergen sensitization among bakery workers will facilitate the implementation of preventive measures for respiratory allergies in bakeries. The objective of this study was to determine the prevalence and factors associated with sensitiz...

quantitative analysis of production through evaluation of inputs consumption quantity is of main principles in agricultural policies, which is followed by increasing in production through optimal use of resources. this study has been conducted to estimate different types of production functions in mechanized farms of broiler chicks located in gorgan city. cross-section survey data were gathered...

The production of bakery goods is strictly time sensitive due to the complex biochemical processes during dough fermentation, which leads to special requirements for production planning and scheduling. Instead of mathematical methods scheduling is often completely based on the practical experience of the responsible employees in bakeries. This sometimes inconsiderate scheduling approach often l...

Investigation of Respiratory Exposure to Flour Dust in Workers Different Bakeries Urmia, Iran, 2021

We identified the lactic acid bacteria within rye sourdoughs and starters from four bakeries with different propagation parameters and tracked their dynamics for between 5-28 months after renewal. Evaluation of bacterial communities was performed using plating, denaturing gradient gel electrophoresis, and pyrosequencing of 16S rRNA gene amplicons. Lactobacillus amylovorus and Lactobacillus frum...

For bakeries, the main task is to produce bread of best quality. In order do this, company must control batches incoming raw materials, semi-finished products and finished products. The quality a set characteristics that determine consumer properties food ensure safety for humans. use HACCP system currently mandatory great importance in field production. JSC “Saratov bakery named after I.K. Str...

This study was aimed at assessing how efficient the small scale fishing units in Lagos State, Nigeria use the monetary inputs: costs of gear repairs, craft repairs, fuel, fishing losses, hired labor, and the residual costs of craft and gear. Between January and December, 113 mechanized and 43 non-mechanized fishing units in 21 purposively chosen coastal villages were surveyed bi-monthly through...