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2 Oct 2019, 12:12 pm
The court refers to its prior affirmance of the FCC’s common carrier reclassification decision, United States Telecommunications Ass’n. v. [read post]
5 Mar 2010, 9:10 pm
-Cross Appellant's Br. 7 ("[T]he verdict did contain an inconsistency with respect to the obviousness of dependent claims 2, 7, and 13 . . . . [read post]
15 Nov 2023, 12:09 pm
Br., Ex. [read post]
17 Aug 2011, 7:08 am
Cárme [read post]
5 May 2014, 4:13 pm
Ver el vídeo íntegro de la actividad [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
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
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
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]
1 Mar 2007, 4:57 am
[c] Our calculations of OR and 95% CI for 3rd gen. [read post]
8 Sep 2010, 11:23 am
EFF Br. at 6. [read post]
27 Jun 2024, 9:29 am
[U.S. v. [read post]
23 Jul 2014, 11:50 pm
§ 147.131(c)(2)(i)(B); Appellants’ Br. at 26-27. [read post]
28 Jan 2010, 4:03 am
§ 541.301(c). [read post]
28 Aug 2015, 9:36 am
Utah 2013), and contend on appeal, Appellee Br. 28, 54, 61. [read post]
8 Mar 2021, 5:13 am
Long before enactment of the BCL, New York’s highest court held in Darcy v Brooklyn & N.Y. [read post]
5 Jul 2013, 8:25 am
Professor Seck has recently been considering ramifications of Kiobel v Royal Dutch Petroleum 569 U. [read post]
27 Nov 2013, 6:36 am
C. [read post]
13 Jan 2009, 1:23 pm
Matter of Eli H. v. [read post]
2 Dec 2012, 10:02 am
Flue-Cured Tobacco Cooperative Stabilization Corp. v. [read post]
