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15 Sep 2007, 7:49 pm
After a fixed 5-year follow-up period (the same for both groups), the sexual reconviction rate was 5.6% for the treatment group (3/54) compared to 13.0% (7/54) for the comparison group. [read post]
22 Oct 2013, 10:34 am by Larry Catá Backer
Additional documents prepared for the Forum may be accessed here:Provisional agenda and annotations E F S R A CBackground note by the SecretariatE F S R A CConcept note prepared by the Working Group on the issue of human rights and transnational corporations and other business enterprisesE F S R A CThe Concept Note Prepared by the Working Group on the issue of human rights and transnational corporations and other business enterprises (A/HRC/FBHR/2013/3 … [read post]
22 Jun 2012, 6:00 am
§274a.12(b)(20), a person lawfully employed under A-3, E-1,E-2,E-3,G-5,H-1B, H-2A/B, H-3, I, J-1, L-1, O-1/O-2, P-1/P-2/P-3, R or TN status who timely files an application for extension consistent with 8 C.F.R. [read post]
31 Aug 2022, 4:00 am by Administrator
R., 2021 QCCA 505 (CanLII) [61] Pour résumer ma pensée, j’évoquerai une hypothèse. [read post]
4 May 2022, 4:00 am by Administrator
Ainsi, généralement, le dossier hors Québec inclut déjà les résidents québécois comme membres du groupe proposé dans la province hors Québec. [read post]
14 Apr 2014, 4:00 am by Administrator
SOQUIJ | Le BlogueLes articles 210, 212 (1) j) et 213 (1) c) du Code criminel (C.Cr.), qui limitent la prostitution, sont invalidesOffrir des services sexuels contre de l’argent n’est pas un crime. [read post]
9 Jul 2015, 3:28 pm
l) CMS also solicits comments on the affect that the Stark Law may have on Accountable Care Organizations. [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 with US FDA regulations. [read post]
19 Sep 2013, 8:34 pm by Bill Marler
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]
14 Mar 2017, 6:01 pm by Bill Marler
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 with US FDA… [read post]
29 Jul 2016, 8:06 am by Bill Marler
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 with US FDA… [read post]
16 Mar 2015, 5:13 am by Terry Hart
On March 9, a group of 31 advocacy groups and 13 academics sent a letter to members of the 114th Congress, “Supporting a Pro-Innovation, Pro-Creator, Pro-Consumer Copyright Agenda” (which was a response to a previous letter from over 60 groups and academics calling for continued support of copyright protections). [read post]