Code of Federal Regulations: Containing a Codification of Documents of General Applicability and Future Effect as of December 31, 1948, with Ancillaries and IndexDivision of the Federal Register, the National Archives, 1971 |
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Página 15
... ingredient . Sec . 52.1688 52.1641 Identity . Compliance with recommended quantity of pickle ingredient . 52.1642 Grades of canned peas . FILL OF CONTAINER AND DRAINED WEIGHTS 52.1643 Recommended fill of container . 52.1644 Recommended ...
... ingredient . Sec . 52.1688 52.1641 Identity . Compliance with recommended quantity of pickle ingredient . 52.1642 Grades of canned peas . FILL OF CONTAINER AND DRAINED WEIGHTS 52.1643 Recommended fill of container . 52.1644 Recommended ...
Página 18
... INGREDIENTS , AND GRADES Product description . FACTORS OF QUALITY 62.2011 52.1943 Ascertaining the grade . 52.2012 52.1944 Ascertaining the ratings for the factors which are scored . 52.2013 Kind , type , and style of ingredients ...
... INGREDIENTS , AND GRADES Product description . FACTORS OF QUALITY 62.2011 52.1943 Ascertaining the grade . 52.2012 52.1944 Ascertaining the ratings for the factors which are scored . 52.2013 Kind , type , and style of ingredients ...
Página 27
... INGREDIENTS , AND GRADES 52.2501 Product description . 52.2502 Kinds , types , styles , and propor- tions of vegetables . 52.2503 Grades of frozen peas and carrots . FACTORS OF QUALITY 52.2504 Ascertaining the grade . 52.2505 ...
... INGREDIENTS , AND GRADES 52.2501 Product description . 52.2502 Kinds , types , styles , and propor- tions of vegetables . 52.2503 Grades of frozen peas and carrots . FACTORS OF QUALITY 52.2504 Ascertaining the grade . 52.2505 ...
Página 28
... INGREDIENTS , AND GRADES 52.3421 Product description . 52.3422 Proportion of ingredients . 52.3423 Grades . 52.3458 Texture . 52.8459 Flavor . METHODS OF ANALYSIS 52.3460 Determination of acidity . LOT COMPLIANCE 52.3461 Ascertaining ...
... INGREDIENTS , AND GRADES 52.3421 Product description . 52.3422 Proportion of ingredients . 52.3423 Grades . 52.3458 Texture . 52.8459 Flavor . METHODS OF ANALYSIS 52.3460 Determination of acidity . LOT COMPLIANCE 52.3461 Ascertaining ...
Página 29
... INGREDIENTS , AND GRADES 52.3731 Product description . 52.3732 Styles of frozen turnip greens with 52.3733 turnips . Color of turnips in frozen turnip greens with turnips . 52.3734 Recommended proportion of ingre- dients . 52.3735 ...
... INGREDIENTS , AND GRADES 52.3731 Product description . 52.3732 Styles of frozen turnip greens with 52.3733 turnips . Color of turnips in frozen turnip greens with turnips . 52.3734 Recommended proportion of ingre- dients . 52.3735 ...
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Términos y frases comunes
20 points Absence of defects affect the appearance appearance or eating appearance or edibility Ascertaining the grade Brix classification comb honey count eating quality FACTORS OF QUALITY fail to meet fairly free fairly good color fill of container flavor and odor free from defects freestone peaches french fried potatoes given a score graded above Substandard graded above U. S. Grades of Frozen grapefruit juice INSPECTION AND CERTIFICATION lima beans limiting rule LOT INSPECTION means meet the requirements normal flavor okra orange juice ounces peas percent points when scored possess a fairly possess a reasonably practically free processed product Product description raisins reasonably free reasonably good color Recommended fill regardless sample unit score not less score of 14 scored in accordance scoring system outlined seriously blemished slices SStd Standards for Grades stems style subpart Subpart-United States Standards texture total score U. S. Choice U. S. Grade U. S. Standard vegetable
Pasajes populares
Página 318 - The lower face of the disc is a smooth, plane surface horizontal to the vertical axis of the rod. A device to which weight may be added is affixed to the upper end of the rod. Before lowering the disc to the cotyledon, adjust the combined weight of disc, rod, and device to 100 grams. After measuring the height of the cotyledon, and shifting the plate, if necessary, so that the cotyledon is under the approximate center of the disc, add weight to the device at a uniform, continuous rate of 12 grams...
Página 317 - Methods of analyses. (a) Brine flotation test. The brine flotation test utilizes salt solutions of various specific gravities to separate the peas according to maturity. The brine solutions are based on the percentage by weight of pure salt (NaCl) in solution. In making the test a 250 ml. glass beaker is filled with the brine solution to a depth of approximately two inches.
Página 139 - Such total weight of drained fruit is determined by the following method: Tilt the opened container so as to distribute the contents evenly over the meshes of a circular sieve which has been previously weighed. The diameter of the sieve is 8 inches if the quantity of contents of the container is less than 3 pounds, and 12 inches if such quantity is 3 pounds or more. The bottom of the sieve is wovenwire cloth which complies with the specifications for such cloth set forth under "2380 Micron (No. 8)"...