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
... Peas and Canned Black - Eye Peas Sec . 52.1686 IDENTITY AND GRADES 52.1687 Recommended fill of container . Quantity of pickle ingredient . Sec . 52.1688 52.1641 Identity . Compliance with recommended quantity of pickle ingredient ...
... Peas and Canned Black - Eye Peas Sec . 52.1686 IDENTITY AND GRADES 52.1687 Recommended fill of container . Quantity of pickle ingredient . Sec . 52.1688 52.1641 Identity . Compliance with recommended quantity of pickle ingredient ...
Página 20
... peas . FACTORS OF QUALITY Ascertaining the grade . 52.2287 Ascertaining the rating for the fac- tors which are scored . 52.2288 Liquor . Defects . 52.2289 Color . FACTORS OF QUALITY 52.2290 52.2224 Ascertaining the grade of a sample ...
... peas . FACTORS OF QUALITY Ascertaining the grade . 52.2287 Ascertaining the rating for the fac- tors which are scored . 52.2288 Liquor . Defects . 52.2289 Color . FACTORS OF QUALITY 52.2290 52.2224 Ascertaining the grade of a sample ...
Página 22
... Peas and Carrots PRODUCT DESCRIPTION , KINDS , TYPES , STYLES , PROPORTIONS OF INGREDIENTS , AND GRADES 52.2501 Product description . 52.2502 Kinds , types , styles , and propor- tions of vegetables . 52.2503 Grades of frozen peas and ...
... Peas and Carrots PRODUCT DESCRIPTION , KINDS , TYPES , STYLES , PROPORTIONS OF INGREDIENTS , AND GRADES 52.2501 Product description . 52.2502 Kinds , types , styles , and propor- tions of vegetables . 52.2503 Grades of frozen peas and ...
Página 27
... peas . FACTORS OF QUALITY Ascertaining the grade . 52.2287 Ascertaining the rating for the fac- tors which are scored . Liquor . 52.2288 52.2289 Color . 52.2290 Defects . 52.2291 Maturity and tenderness . METHODS OF ANALYSES 52.2292 ...
... peas . FACTORS OF QUALITY Ascertaining the grade . 52.2287 Ascertaining the rating for the fac- tors which are scored . Liquor . 52.2288 52.2289 Color . 52.2290 Defects . 52.2291 Maturity and tenderness . METHODS OF ANALYSES 52.2292 ...
Página 27
... Peas and Carrots PRODUCT DESCRIPTION , KINDS , TYPES , STYLES , PROPORTIONS OF INGREDIENTS , AND GRADES 52.2501 Product description . 52.2502 Kinds , types , styles , and propor- tions of vegetables . 52.2503 Grades of frozen peas and ...
... Peas and Carrots PRODUCT DESCRIPTION , KINDS , TYPES , STYLES , PROPORTIONS OF INGREDIENTS , AND GRADES 52.2501 Product description . 52.2502 Kinds , types , styles , and propor- tions of vegetables . 52.2503 Grades of frozen peas and ...
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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)"...