The Code of Federal Regulations of the United States of AmericaU.S. Government Printing Office, 1968 The Code of Federal Regulations is the codification of the general and permanent rules published in the Federal Register by the executive departments and agencies of the Federal Government. |
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Página 7
... Kind of service . 53.5 Availability of service . 53.6 Recognition of non - Federal meat in- spection systems ; withdrawal of recognition . 53.7 Survey and recognition of nonfeder- ally inspected establishments ; with- drawal of ...
... Kind of service . 53.5 Availability of service . 53.6 Recognition of non - Federal meat in- spection systems ; withdrawal of recognition . 53.7 Survey and recognition of nonfeder- ally inspected establishments ; with- drawal of ...
Página 9
... kind of species . ( t ) Grade . ( 1 ) As a noun , this term means an important commercial subdi- vision of livestock or a product based on certain definite and preference deter- mining factors , such as , but not limited to ...
... kind of species . ( t ) Grade . ( 1 ) As a noun , this term means an important commercial subdi- vision of livestock or a product based on certain definite and preference deter- mining factors , such as , but not limited to ...
Página 10
... Kind of service . Class , Grading service under the regulations shall consist of the determination and certification and other identification , upon request by the applicant , of the class , grade , or other quality of live- stock or ...
... Kind of service . Class , Grading service under the regulations shall consist of the determination and certification and other identification , upon request by the applicant , of the class , grade , or other quality of live- stock or ...
Página 38
... kind of carcass ( veal , calf or beef ) being graded a and the standards for the kind of carcass which is most closely adjacent to it in maturity . § 53.110 Specifications for official United States standards for grades of veal ...
... kind of carcass ( veal , calf or beef ) being graded a and the standards for the kind of carcass which is most closely adjacent to it in maturity . § 53.110 Specifications for official United States standards for grades of veal ...
Página 43
... kind of carcass ( lamb , yearling mutton , or mut- ton ) being graded and the standard for the kind of carcass which is most closely adjacent to it in maturity . § 53.116 Specifications for official United States standards for grades ...
... kind of carcass ( lamb , yearling mutton , or mut- ton ) being graded and the standard for the kind of carcass which is most closely adjacent to it in maturity . § 53.116 Specifications for official United States standards for grades ...
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Términos y frases comunes
accordance Administrator Agriculture Alfalfa amended appeal grading application approved authorized basis beans bond brisket broomcorn brown rice carcass censed charges cheddar cheese cheese clean color condition conformation conformation equivalent containers copy cotton cottonseed covering Cowpea cream determined domestic rabbits dressed poultry dry milk equipment filed finish flavor grade designation grading certificate grading service grain houseman hypocotyl inch inspec inspection certificate inspection or grading inspection service June 20 kernels label lentils licensed inspector licensed warehouse licensed warehouseman loin ment Milled Rice minimum moderately moisture muscling odors official identification official plant operation packaging pasteurized percent person poultry poultry products process cheese processing purpose ready-to-cook receipt regulations request ribeye ribs rooms rosin sample sampler sanitary Secretary seed shell eggs sirup slaughter slightly specified split peas storage stored Subpart suspended thereof thick tion U.S. Grade ucts United ware warehouse license weight
Pasajes populares
Página 375 - If any valuable constituent has been in whole or in part omitted or abstracted therefrom; or (2) if any substance has been substituted wholly or in part therefor; or (3) if damage or inferiority has been concealed in any manner; or (4) if any substance has been added thereto or mixed or packed therewith so as to increase its bulk or weight, or reduce its quality or strength, or make it appear better or of greater value than it is.