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

    New search for: 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

    New search for: 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

    New search for: Boor, Kathryn J.

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    Access via TIB
    Check availability in my library
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    Document information
    Title:

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

    Contributors:

    Boor, Kathryn J. (author)

    Published in:

    Food protection trends

    Publication date:

    2005

    ISSN:

    1541-9576

    Type of media:

    Article (Journal)

    Type of material:

    Print

    Language:

    English

    Classification:

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

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