84 research outputs found
The Effect of High-Intensity and Moderate-Intensity Exercise on Enjoyment and General Mood
Please download pdf version here
Ascorbic Acid, Alcohol, and Environmental Chemicals a
Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/73093/1/j.1749-6632.1987.tb23775.x.pd
Ethanol Oxidation and Toxicity: Role of Alcohol P-450 Oxygenase
Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/66172/1/j.1530-0277.1986.tb05179.x.pd
Estudo estereológico das células de Purkinje cerebelares submetidas à intoxicação alcoólica em ratos Wistar
Be Good to Yourself: A Self-Care Manual Providing Relevant Treatment Information to HIV-Infected Inmates
Consumer Acceptance of Irradiated Meat and Poultry Products
The Federal Government began allowing food manufacturers to irradiate raw meat and meat products to control pathogenic microorganisms in February 2000. Consumer acceptance of irradiated foods could affect public health because many foodborne illnesses occur when consumers handle or eat meat or poultry contaminated by microbial pathogens. However, food manufacturers have been slow to adopt irradiation, partly because of the perception that relatively few consumers are willing to buy irradiated foods. A recent survey by the Foodborne Diseases Active Surveillance Network (FoodNet) confirmed this perception: only half of the adult residents of the FoodNet sites were willing to buy irradiated ground beef or chicken, and only a fourth were willing to pay a premium for these products, which cost more to produce than comparable nonirradiated products. These findings suggest that the impact of food irradiation on public health will be limited unless consumer preferences change, perhaps in response to educational messages about the safety and benefits of food irradiation
Effects of Energy Drink Functional Ingredients on Running Performance
Please see the pdf version of the abstract
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