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 21
... Peeled Potatoes PRODUCT DESCRIPTION , STYLES , AND GRADES Sec . 52.2421 Product description . Tomato Sauce PRODUCT DESCRIPTION AND GRADES 52.2371 Product description . 52.2422 Styles of peeled potatoes . 52.2423 Grades of peeled ...
... Peeled Potatoes PRODUCT DESCRIPTION , STYLES , AND GRADES Sec . 52.2421 Product description . Tomato Sauce PRODUCT DESCRIPTION AND GRADES 52.2371 Product description . 52.2422 Styles of peeled potatoes . 52.2423 Grades of peeled ...
Página 27
... peeled potatoes . Grades of peeled potatoes . SIZES 52.2424 Size of peeled whole and peeled whole and cut potatoes . 52.2425 Size of potato slices in sliced po- tatoes . FACTORS OF QUALITY tomato sauce . FACTORS OF QUALITY 52.2374 ...
... peeled potatoes . Grades of peeled potatoes . SIZES 52.2424 Size of peeled whole and peeled whole and cut potatoes . 52.2425 Size of potato slices in sliced po- tatoes . FACTORS OF QUALITY tomato sauce . FACTORS OF QUALITY 52.2374 ...
Página 63
... peeled and cored , and which may have added thereto one or more of the op- tional ingredients specified in the afore- mentioned standards of identity . The 1 Compliance with the provisions of these standards shall not excuse failure to ...
... peeled and cored , and which may have added thereto one or more of the op- tional ingredients specified in the afore- mentioned standards of identity . The 1 Compliance with the provisions of these standards shall not excuse failure to ...
Página 68
... peeled , cored , trimmed , sliced , sorted , and washed ; are properly drained before filling into con- tainers ; may be packed with or without the addition of a nutritive sweetening ingredient and any other ingredient per- missible ...
... peeled , cored , trimmed , sliced , sorted , and washed ; are properly drained before filling into con- tainers ; may be packed with or without the addition of a nutritive sweetening ingredient and any other ingredient per- missible ...
Página 122
... peeled units , units blemished or seriously blemished by brown or black internal or external discoloration , sunburn , or green colored units , pathological injury or insect injury , and units blemished or seriously blemished by other ...
... peeled units , units blemished or seriously blemished by brown or black internal or external discoloration , sunburn , or green colored units , pathological injury or insect injury , and units blemished or seriously blemished by other ...
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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)"...