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  4 Hits animafest.hr  
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He is a founder of the subject of Animation at the FAA, Belgrade and the FAA Animation Studio (2006), and a Head of the Digital Arts Group of the Interdisciplinary Postgraduate studies at the University of Arts, Belgrade.
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Rastko Ćirić je redovni profesor na Fakultetu za primijenjenu umjetnost, gdje predaje ilustraciju i profesor je animacije u Filmskoj školi Dunav filma. Osnivač je predmeta Animacija i Studija za animaciju na FPU (2006). Od 2006. je rukovodilac Grupe za digitalnu umjetnost na Interdisciplinarnim studijima Sveučilišta za umjetnost u Beogradu. Bavi se grafikom, primijenjenom grafikom (ilustracija, ekslibris, strip...), animacijom i glazbom. Održao je 35 samostalnih izložbi (Beograd, Novi Sad, Titograd, Vranje, Ljubljana, Kopar, Annecy, Hiroshima…), autor je 14 animiranih filmova i mnogih knjiga. Za svoj rad primio je brojne nagrade i priznanja.
  2 Hits www.dhadne.com  
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- 10 minutes by air from the Faa’a international airport (TAHITI) with Air Tahiti
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- 10mn au départ de l'aéroport international de Faa'a (TAHITI) avec Air Tahiti
  www.regiamarina.net  
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R. Smg Torelli and R. Smg Faa di Bruno upon their arrival in Bordeaux
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L'arrivo a Bordeax del R. Smg Torelli e del R. Smg Faa di Bruno.
  46 Hits www5.agr.gc.ca  
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The use of recombinant aminopeptidase (PepN) from Lactobacillus rhamnosus S93 in free or encapsulated form was investigated to shorten the duration of Cheddar cheese ripening. Proteolysis was determined by measuring the soluble nitrogen as phosphotungstic acid (PTA-N) derivatives and free amino acids (FAA) over a 6-month period.
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Nous avons étudié l’aminopeptidase recombinante issue de Lactobacillus rhamnosus S93, sous sa forme libre ou encapsulée, pour raccourcir la durée de l’affinage du fromage cheddar. Nous avons évalué la protéolyse en mesurant l’azote soluble sous forme de dérivés de l’acide phosphotungstique (APT-N) et d’acides aminés libres (AAL) sur une période de 6 mois. Les fromages expérimentaux ont obtenu des cotes relatives aux propriétés organoleptiques plus élevées que le fromage témoin. Les quantités d’APT-N et d’AAL totaux contenues dans le fromage traité avec l’enzyme encapsulée après 2 mois d’affinage étaient proches de celles contenues dans le fromage témoin après 6 mois. Ces données portent à croire que la protéolyse a été accélérée d’environ 4 mois.
  4 Hits www.animafest.hr  
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He is a founder of the subject of Animation at the FAA, Belgrade and the FAA Animation Studio (2006), and a Head of the Digital Arts Group of the Interdisciplinary Postgraduate studies at the University of Arts, Belgrade.
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Rastko Ćirić je redovni profesor na Fakultetu za primijenjenu umjetnost, gdje predaje ilustraciju i profesor je animacije u Filmskoj školi Dunav filma. Osnivač je predmeta Animacija i Studija za animaciju na FPU (2006). Od 2006. je rukovodilac Grupe za digitalnu umjetnost na Interdisciplinarnim studijima Sveučilišta za umjetnost u Beogradu. Bavi se grafikom, primijenjenom grafikom (ilustracija, ekslibris, strip...), animacijom i glazbom. Održao je 35 samostalnih izložbi (Beograd, Novi Sad, Titograd, Vranje, Ljubljana, Kopar, Annecy, Hiroshima…), autor je 14 animiranih filmova i mnogih knjiga. Za svoj rad primio je brojne nagrade i priznanja.
  4 Hits www.listeriosis-listeriose.investigation-enquete.gc.ca  
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The use of recombinant aminopeptidase (PepN) from Lactobacillus rhamnosus S93 in free or encapsulated form was investigated to shorten the duration of Cheddar cheese ripening. Proteolysis was determined by measuring the soluble nitrogen as phosphotungstic acid (PTA-N) derivatives and free amino acids (FAA) over a 6-month period.
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Nous avons étudié l’aminopeptidase recombinante issue de Lactobacillus rhamnosus S93, sous sa forme libre ou encapsulée, pour raccourcir la durée de l’affinage du fromage cheddar. Nous avons évalué la protéolyse en mesurant l’azote soluble sous forme de dérivés de l’acide phosphotungstique (APT-N) et d’acides aminés libres (AAL) sur une période de 6 mois. Les fromages expérimentaux ont obtenu des cotes relatives aux propriétés organoleptiques plus élevées que le fromage témoin. Les quantités d’APT-N et d’AAL totaux contenues dans le fromage traité avec l’enzyme encapsulée après 2 mois d’affinage étaient proches de celles contenues dans le fromage témoin après 6 mois. Ces données portent à croire que la protéolyse a été accélérée d’environ 4 mois.
  www.lynx.com.ar  
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Self-contained, solar-powered, LED, steady-burning red lights are cost-effective solutions that meet FAA compliance for temporary lighting solutions during wind turbine construction.
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Luci a diodi LED, ad alimentazione solare integrata, economiche e di facile installazione, a norma ICAO per la segnalazione luminosa notturna durante la costruzione di pale eoliche.
  8 Hits www.copaair.com  
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Currently, specific POCs approved by the FAA are:
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Actualmente, los POC específicos aprobados por la FAA son:
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Atualmente, os POC específicos aprovados pela FAA são:
  9 Hits www.appointments-nominations.gc.ca  
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Crown Corporation (FAA, Sched. III, Part I)
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Société d'État (LGFP, Annexe III, partie I)
  2 Hits www.mastercard.com  
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Helicopters Over Miami is a FAA Certified Air Carrier. With over 15 years of experience...
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Helicopters Over Miami es un transportista aéreo certificado por la FAA. Con más de 15 años de ...
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Com mais de 15 anos de experiência, a Helicopters Over Miami usa o que existe de mais moderno em sua...
  www.korpinen.com  
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Paul Gauguin, Nafea Faa Ipoipo? 1892, oil on canvas, 101 x 77 cm (Wikipedia)
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Paul Gauguin, Nafea Faa Ipoipo? 1892, oil on canvas, 101 x 77 cm (Wikipedia domaine public)
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