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035   $a(EXLCZ)995470000002397244
100   $a20051021d2005      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] $edraft report /$fprepared by the Threshold Working Group
210  1$a[College Park, Md.?] :$cU.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition,$d[2005]
215   $a1 electronic text $cHTML file
300   $aTitle from title screen (viewed Oct. 21, 2005).
300   $a"June 2005."
320   $aIncludes bibliographical references.
517   $aApproaches to establish thresholds for major food allergens and for gluten in food 
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$bN8F
801  2$bGPO
906   $aBOOK
912   $a9910698862103321
996   $aApproaches to establish thresholds for major food allergens and for gluten in food$93119827
997   $aUNINA