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 v
... usually bear the name of the issuing agency . Each Chapter is further subdivided into Parts covering specific regulatory areas . The individual volumes of the Code are revised as of January 1 of each year . LEGAL STATUS The contents of ...
... usually bear the name of the issuing agency . Each Chapter is further subdivided into Parts covering specific regulatory areas . The individual volumes of the Code are revised as of January 1 of each year . LEGAL STATUS The contents of ...
Página 24
... usually are soft and porous and very red in color . In such carcasses the rib bones have only a slight tendency toward flat- ness . In progressively more mature car- casses , ossification changes become evi- dent first in the bones and ...
... usually are soft and porous and very red in color . In such carcasses the rib bones have only a slight tendency toward flat- ness . In progressively more mature car- casses , ossification changes become evi- dent first in the bones and ...
Página 27
... usually has a " gummy " texture . Although there is little or no evidence which indicates that the " dark cutting " condition has any adverse effect on palatability , it is con- sidered in grading because of its effect on acceptability ...
... usually has a " gummy " texture . Although there is little or no evidence which indicates that the " dark cutting " condition has any adverse effect on palatability , it is con- sidered in grading because of its effect on acceptability ...
Página 28
... usually has only a thin layer of external fat over the ribs , loins , rumps , and clods and slight de- posits of fat in the flanks and cod or udder . There is usually a very thin layer of fat over the outside of the rounds and over the ...
... usually has only a thin layer of external fat over the ribs , loins , rumps , and clods and slight de- posits of fat in the flanks and cod or udder . There is usually a very thin layer of fat over the outside of the rounds and over the ...
Página 29
... usually is com- pletely covered with fat and the lean usually is visible through the fat only on the necks and the lower part of the out- side of the rounds . There usually is a slightly thick layer of fat over the loins , ribs , and ...
... usually is com- pletely covered with fat and the lean usually is visible through the fat only on the necks and the lower part of the out- side of the rounds . There usually is a slightly thick layer of fat over the loins , ribs , and ...
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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.