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17 Mar 2010, 4:49 am
Here is what it looks like: A-Z Business Topics A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z Business Types Corporations Limited Liability Corporation/Partnership (LLC/LLP) Partnerships S Corporations Sole Proprietors By Subject Closing a Business e-file EINs Employees Expenses Filing/Paying Taxes Forms/Publications Industries/Professions International Taxpayer Online… [read post]
8 Dec 2008, 5:34 pm
The Western Climate Initiative, including California and several Western States, have proposed a greenhouse gas emission reporting rule that would cover the following industries: (A) Adipic acid manufacturing (B) Aluminum production (C) Ammonia manufacturing (D) Cement production (E) Coal mine fugitive emissions (active and abandoned) (F) Cogeneration (G) Electricity generation (H) Electronics Manufacturing (I) Ferroalloy production (J) Glass… [read post]
1 Feb 2019, 10:51 am
Zehra G. [read post]
28 Jun 2008, 11:06 pm
G. [read post]
13 Dec 2010, 7:34 pm
G. [read post]
4 Oct 2008, 11:54 pm
X-ray and electronic [read post]
29 Dec 2022, 5:50 am
M., Remschmidt, C., Wilking, H., … & Kühne, M. (2011). [read post]
29 Dec 2022, 9:05 pm
M., Remschmidt, C., Wilking, H., … & Kühne, M. (2011). [read post]
22 Oct 2012, 5:44 am
” For more and registration information see: The Truth About Privacy ____________________ For more information about our regulatory law services contact us: contact For more regulatory law updates follow us on Twitter: @CanadaAttorney Preferences Preferences Preferences § 1 2 3 4 5 6 7 8 9 0 - = Backspace Tab q w e r t y u i o p [ ] Return capslock a s d f g h j k l ; ‘ \ shift ` z x c v b n m , . / shift English… [read post]
30 Dec 2015, 9:01 am
C is for CBC v. [read post]
29 Dec 2014, 2:08 pm
X is for the redacted information that frequently accompanies access to information request records. [read post]
28 Dec 2009, 12:02 am
X is for the future “X” on electronic voting technologies, which Elections Canada reported it is considering. [read post]
21 Nov 2017, 6:18 am
The text of the Draft Guidelines (English, Français, Español) follows our comments.John H. [read post]
4 Jan 2021, 8:10 pm
M., Remschmidt, C., Wilking, H., … & Kühne, M. (2011). [read post]
30 Dec 2015, 8:58 am
C is for CBC v. [read post]
29 Dec 2014, 1:39 pm
X is for the redacted information that frequently accompanies access to information request records. [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]
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]
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]
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]
