Search for: "L S R E F 2 Baron L L C "
Results 1 - 20
of 20
Sorted by Relevance
|
Sort by Date
13 Dec 2010, 6:30 am
Baron, P. [read post]
28 Jun 2008, 11:06 pm
L., S. [read post]
13 Dec 2010, 7:34 pm
Langford, and R. [read post]
6 Feb 2011, 1:59 am
The Raw Milk Cheesemakers' Association adds an additional criteria for low-temperature (thermised) heat treatment of raw milk cheese: "Cheese produced from milk that, prior to setting the curd, has not been heated above the temperature of the milk (104°F, 40°C) at the time of milking and that the cheese produced from that milk shall be aged for 60 days or longer at a temperature of not less than 35°F (2°C) in accordance… [read post]
19 Sep 2013, 8:34 pm
The Raw Milk Cheesemakers’ Association adds an additional criteria for low-temperature (thermised) heat treatment of raw milk cheese: ”Cheese produced from milk that, prior to setting the curd, has not been heated above the temperature of the milk (104°F, 40°C) at the time of milking and that the cheese produced from that milk shall be aged for 60 days or longer at a temperature of not less than 35°F (2°C) i [read post]
8 Apr 2011, 1:49 pm
Baron, Esq. [read post]
14 Dec 2010, 6:22 am
Baron, P. [read post]
14 Dec 2010, 11:33 am
J Food Prot 61:1405-7. 2. [read post]
12 Dec 2010, 5:42 pm
J Food Prot 61:1405-7. 2. [read post]
14 Mar 2017, 6:01 pm
The Raw Milk Cheesemakers’ Association adds an additional criteria for low-temperature (thermised) heat treatment of raw milk cheese: ”Cheese produced from milk that, prior to setting the curd, has not been heated above the temperature of the milk (104°F, 40°C) at the time of milking and that the cheese produced from that milk shall be aged for 60 days or longer at a temperature of not less than 35°F (2°C) in… [read post]
29 Jul 2016, 8:06 am
The Raw Milk Cheesemakers’ Association adds an additional criteria for low-temperature (thermised) heat treatment of raw milk cheese: ”Cheese produced from milk that, prior to setting the curd, has not been heated above the temperature of the milk (104°F, 40°C) at the time of milking and that the cheese produced from that milk shall be aged for 60 days or longer at a temperature of not less than 35°F (2°C) in… [read post]
28 Jan 2011, 1:04 pm
Frank R. [read post]
7 Nov 2012, 3:54 am
http://bit.ly/QiciSE (Gabriela Baron) New Gartner Report Spotlights Significance of Email Archiving for Defensible Deletion - http://bit.ly/WccDsA (Philip Favro) Outsourcing eDiscovery – Firms vs. [read post]
2 Jul 2013, 1:41 pm
If you want to find the posts that have a particular tag, copy and paste the word(s) into the search box at the top left of this page, and when you find a post that has that tag, click on that tag. [read post]
30 Oct 2012, 4:00 am
On Monday, the Supreme Court heard oral arguments in Kirtsaeng v John Wiley & Sons, a case dealing with the impact of copyright’s first sale doctrine — 17 USC § 109(a) — on the Copyright Act’s importation prohibition — 17 USC § 602(a)(1). [read post]
30 Oct 2012, 4:00 am
On Monday, the Supreme Court heard oral arguments in Kirtsaeng v John Wiley & Sons, a case dealing with the impact of copyright’s first sale doctrine — 17 USC § 109(a) — on the Copyright Act’s importation prohibition — 17 USC § 602(a)(1). [read post]
9 Aug 2011, 10:06 am
Bellamy, Sara E. [read post]
21 Aug 2013, 8:13 am
Durante las jornadas de fundación –nada fáciles- sus pr [read post]
15 Dec 2014, 6:00 am
Baron, “Overcoming the Digital Tsunami in e- [read post]
28 May 2015, 4:00 am
And the distance between discovery’s and admissibility’s simplicity and reality’s complexity is aggravated by the fact that organizations are moving away from centralized ERMS’s. [read post]
