LEADER 01574oam  2200421 a 450 
001 9910698861203321
005 20090513145655.0
035   $a(CKB)5470000002397253
035   $a(OCoLC)69317890
035   $a(EXLCZ)995470000002397253
100   $a20060525d2006      ua             0
101 0 $aeng
135   $aurbn||||a||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aApproaches to establish thresholds for major food allergens and for gluten in food$b[electronic resource] /$fprepared by the Threshold Working Group
205   $aRev.
210  1$a[College Park, Md.?] :$cCenter for Food Safety and Applied Nutrition, Food and Drug Administration, US Dept. of Health and Human Services,$d[2006]
215   $a108 pages $cdigital, PDF file
300   $aTitle from title screen (viewed May 25, 2006).
300   $a"March 2006."
320   $aIncludes bibliographical references.
606   $aAllergens$xStandards$zUnited States
606   $aFood$xGluten content$xStandards$zUnited States
606   $aFood allergy$zUnited States$xPrevention
606   $aCeliac disease$zUnited States$xPrevention
615  0$aAllergens$xStandards
615  0$aFood$xGluten content$xStandards
615  0$aFood allergy$xPrevention.
615  0$aCeliac disease$xPrevention.
801  0$bN8F
801  1$bN8F
801  2$bGPO
906   $aBOOK
912   $a9910698861203321
996   $aApproaches to establish thresholds for major food allergens and for gluten in food$93119827
997   $aUNINA