The Code of Federal Regulations of the United States of AmericaU.S. Government Printing Office, 1971 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 16
... MODERATELY ABUNDANT MODEST Figure 1. FORM LS - 5 ( 8-15-68 ) DEPARTMENT OF AGRI MAIN STATION UNITED No. TO : APPLICANT APPLICANT'S CODE DATE SHIPPER OR SELLER RECEIVER OR BUYER ESTABLISHMENT NO . ADDRESS ADDRESS ADDRESS LOCATION USDA ...
... MODERATELY ABUNDANT MODEST Figure 1. FORM LS - 5 ( 8-15-68 ) DEPARTMENT OF AGRI MAIN STATION UNITED No. TO : APPLICANT APPLICANT'S CODE DATE SHIPPER OR SELLER RECEIVER OR BUYER ESTABLISHMENT NO . ADDRESS ADDRESS ADDRESS LOCATION USDA ...
Página 26
MODEST MODERATELY ABUNDANT MODEST Figure 1. RELATIONSHIP BETWEEN MARBLING , MATURITY , AND QUALITY DEGREES OF MARBLING PRIME ABUNDANT MODERATELY ABUNDANT SLIGHTLY ABUNDANT MODERATE SMALL SLIGHT CHOICE GOOD TRACES PRACTICALLY DEVOID ...
MODEST MODERATELY ABUNDANT MODEST Figure 1. RELATIONSHIP BETWEEN MARBLING , MATURITY , AND QUALITY DEGREES OF MARBLING PRIME ABUNDANT MODERATELY ABUNDANT SLIGHTLY ABUNDANT MODERATE SMALL SLIGHT CHOICE GOOD TRACES PRACTICALLY DEVOID ...
Página 29
... moderately thick . There usually are slightly large deposits of fat in the flanks and cod or udder . ( ii ) A 500 - pound carcass of this group which is near the borderline of cutability groups 3 and 4 might have seven - tenths inch of ...
... moderately thick . There usually are slightly large deposits of fat in the flanks and cod or udder . ( ii ) A 500 - pound carcass of this group which is near the borderline of cutability groups 3 and 4 might have seven - tenths inch of ...
Página 30
... moderately abundant to maximum mod- erately abundant ( see Figure 1 ) and the ribeye muscle is firm . ( 3 ) A ... moderately thick mus- cled throughout and tend to be mod- erately wide and thick in relation to their length . Loins and ...
... moderately abundant to maximum mod- erately abundant ( see Figure 1 ) and the ribeye muscle is firm . ( 3 ) A ... moderately thick mus- cled throughout and tend to be mod- erately wide and thick in relation to their length . Loins and ...
Página 31
... moderately ossified . In addition , the cut surface of the lean is moderately fine in texture and the carcasses are at least moderately sym- metrical and uniform in contour . The minimum degree of marbling required increases with ...
... moderately ossified . In addition , the cut surface of the lean is moderately fine in texture and the carcasses are at least moderately sym- metrical and uniform in contour . The minimum degree of marbling required increases with ...
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accordance Administrator Alfalfa amended appeal grading application approved authorized basis beans bond brisket broomcorn brown rice butter C&MS 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 flavor grade designation grading certificate grading or inspection grading service grain houseman 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 muscling odors official identification official plant packaging pasteurized percent person poultry poultry products purpose ready-to-cook receipt regulations request ribeye ribs rooms rosin sample sampler sanitary Secretary seed shell eggs sirup slaughter slightly specified spected split peas Standard grade storage stored Subpart suspended thereof thick tion U.S. Grade ucts United ware weight Yield Grade
Pasajes populares
Página 404 - 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.
Página 643 - No person, firm, or corporation shall forge, counterfeit, simulate, falsely represent, detach, or, knowingly alter, deface, or destroy, or use without proper authority any of the marks, stamps, labels, or tabs provided for in...
Página 308 - Nonfat dry milk" is the product resulting from the removal of fat and water from milk and contains the lactose, milk proteins and milk minerals in the same relative proportion as in the fresh milk from which made.