Origin of the 60-day Minimum Holding Period Requirement for United States Cheeses Made from Sub- or Unpasteurized Milk: Fid-Bau Portal

Origin of the 60-day Minimum Holding Period Requirement for United States Cheeses Made from Sub- or Unpasteurized Milk

Boor, Kathryn J.

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Origin of the 60-day Minimum Holding Period Requirement for United States Cheeses Made from Sub- or Unpasteurized Milk

Boor, Kathryn J.

Origin of the 60-day Minimum Holding Period Requirement for United States Cheeses Made from Sub- or Unpasteurized Milk

Boor, Kathryn J.

Zugriff

Zugriff über TIB

Verfügbarkeit in meiner Bibliothek prüfen

Bestellung bei Subito €

Seitennavigation

Dokumentinformationen

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Titel:

Origin of the 60-day Minimum Holding Period Requirement for United States Cheeses Made from Sub- or Unpasteurized Milk

Beteiligte:

Boor, Kathryn J. (Autor:in)

Erschienen in:

Food protection trends

Erscheinungsdatum:

2005

ISSN:

1541-9576

Medientyp:

Aufsatz (Zeitschrift)

Format:

Sprache:

Englisch

Klassifikation:

BKL: 46.00 / 43.00 Umweltforschung, Umweltschutz: Allgemeines / 46.00 Tiermedizin: Allgemeines / 43.00

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