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 5
... ( yield ) . VEALERS AND SLAUGHTER CALVES 53.120 Differentiation between vealers and calves . 53.121 Classes of vealers and calves . 53.122 Application of standards . Sec . 53.123 Specifications for official United States standards for 5 ...
... ( yield ) . VEALERS AND SLAUGHTER CALVES 53.120 Differentiation between vealers and calves . 53.121 Classes of vealers and calves . 53.122 Application of standards . Sec . 53.123 Specifications for official United States standards for 5 ...
Página 6
... ( yield ) . PORK CARCASSES 53.140 Bases for pork carcass standards . 53.141 Pork carcass classes . 53.142 Application of standards for grades of barrow and gilt carcasses . 58.143 Specifications for official United States standards for ...
... ( yield ) . PORK CARCASSES 53.140 Bases for pork carcass standards . 53.141 Pork carcass classes . 53.142 Application of standards for grades of barrow and gilt carcasses . 58.143 Specifications for official United States standards for ...
Página 8
... ( yield ) grade . The designation related to the quantity of trimmed , boneless , major retail cuts to be derived from the carcass or wholesale cuts - rounds , loins , ribs , and chucks- referred to as cutability in Subpart B of this part ...
... ( yield ) grade . The designation related to the quantity of trimmed , boneless , major retail cuts to be derived from the carcass or wholesale cuts - rounds , loins , ribs , and chucks- referred to as cutability in Subpart B of this part ...
Página 17
... Yield Grade , " as shown below , with the appropriate cutability ( yield ) grade designation " 1 , " " 2 , " " 3 , " " 4 , " or " 5 " as provided in the standards in Subpart B of this part con- stitutes a form of official identification ...
... Yield Grade , " as shown below , with the appropriate cutability ( yield ) grade designation " 1 , " " 2 , " " 3 , " " 4 , " or " 5 " as provided in the standards in Subpart B of this part con- stitutes a form of official identification ...
Página 41
... yield grade , or a combination of both the quality and yield grades . ) In previous grade stand- ards for ovine carcasses , the Depart- ment used the term " quality " to refer only to the palatability - indicating char- acteristics of ...
... yield grade , or a combination of both the quality and yield grades . ) In previous grade stand- ards for ovine carcasses , the Depart- ment used the term " quality " to refer only to the palatability - indicating char- acteristics of ...
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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.