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 24
... muscling specified for a grade will be considered to have conformation adequate for that grade despite the fact that , because of a lack of fatness , they may not have the overall degree of thickness and fullness described . ( 1 ) ...
... muscling specified for a grade will be considered to have conformation adequate for that grade despite the fact that , because of a lack of fatness , they may not have the overall degree of thickness and fullness described . ( 1 ) ...
Página 54
... muscling also affects the development of its various parts , this also needs to be considered when evalu- ating the degree of fatness . In thinly muscled ovines with a low degree of fin- ish , the width of the back usually will be ...
... muscling also affects the development of its various parts , this also needs to be considered when evalu- ating the degree of fatness . In thinly muscled ovines with a low degree of fin- ish , the width of the back usually will be ...
Página 58
... muscling and skele- tal systems and related differences in fatness . ( 2 ) Very thickly muscled ovines typi- cal of the minimum of this grade have a high proportion of lean to bone . They are moderately wide and usually the width ...
... muscling and skele- tal systems and related differences in fatness . ( 2 ) Very thickly muscled ovines typi- cal of the minimum of this grade have a high proportion of lean to bone . They are moderately wide and usually the width ...
Página 59
... muscling and skel- etal systems and related differences in fatness . ( 2 ) Very thickly muscled ovines typ- ical of the minimum of this grade have a high proportion of lean to bone . They are very wide through the back and loin and are ...
... muscling and skel- etal systems and related differences in fatness . ( 2 ) Very thickly muscled ovines typ- ical of the minimum of this grade have a high proportion of lean to bone . They are very wide through the back and loin and are ...
Página 61
... muscling ( thickness of muscling in relation to skeletal size ) . Since many carcasses have a normal dis- tribution of fat and a normal develop- ment of muscling for their degree of fat- ness , in determining their grade the actual ...
... muscling ( thickness of muscling in relation to skeletal size ) . Since many carcasses have a normal dis- tribution of fat and a normal develop- ment of muscling for their degree of fat- ness , in determining their grade the actual ...
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Términos y frases comunes
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.