Code of Federal Regulations: Containing a Codification of Documents of General Applicability and Future Effect as of December 31, 1948, with Ancillaries and IndexDivision of the Federal Register, the National Archives, 1966 |
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Página 24
... slightly greater ( more nearly horizontal ) than the angle made by the 13th rib with the vertebral column of the hindquarter posterior to that point . As a result of this cut , the outer end of the cut surface of the ribeye muscle is ...
... slightly greater ( more nearly horizontal ) than the angle made by the 13th rib with the vertebral column of the hindquarter posterior to that point . As a result of this cut , the outer end of the cut surface of the ribeye muscle is ...
Página 26
... slightly with different levels of qualit In determining the maturity of a carca or cut in which the skeletal evidenc of maturity are different from those il dicated by the color and texture of t lean , slightly more emphasis is plac on ...
... slightly with different levels of qualit In determining the maturity of a carca or cut in which the skeletal evidenc of maturity are different from those il dicated by the color and texture of t lean , slightly more emphasis is plac on ...
Página 27
... slightly. RELATIONSHIP BETWEEN MARBLING , MATURITY , AND QUALITY DEGREES OF MARBLING ABUNDANT MODERATELY PRIME ABUNDANT SLIGHTLY ABUNDANT MODERATE SMALL CHOICE B SLIGHT GOOD TRACES PRACTICALLY DEVOID STANDARD MATURITY C D COMMERCIAL ...
... slightly. RELATIONSHIP BETWEEN MARBLING , MATURITY , AND QUALITY DEGREES OF MARBLING ABUNDANT MODERATELY PRIME ABUNDANT SLIGHTLY ABUNDANT MODERATE SMALL CHOICE B SLIGHT GOOD TRACES PRACTICALLY DEVOID STANDARD MATURITY C D COMMERCIAL ...
Página 29
... slightly larger factor , appropri- ate to reflect the weight of the cut as a percent of hot carcass weight , shall be used for ribs , full loins , or short loins which are more closely trimmed than described in the referenced IMP ...
... slightly larger factor , appropri- ate to reflect the weight of the cut as a percent of hot carcass weight , shall be used for ribs , full loins , or short loins which are more closely trimmed than described in the referenced IMP ...
Página 30
... slightly thin layer of fat over the loins , ribs , and inside rounds and the fat over the rumps , hips , and clods usually is slightly thick . There are usually small deposits of fat in the flanks and cod or udder . ( ii ) A 500 - pound ...
... slightly thin layer of fat over the loins , ribs , and inside rounds and the fat over the rumps , hips , and clods usually is slightly thick . There are usually small deposits of fat in the flanks and cod or udder . ( ii ) A 500 - pound ...
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accordance Administrator Agriculture Alfalfa amended amount appeal grading application approved authorized basis beans broomcorn brown rice C&MS carcass censed cheddar cheese cheese clean cold-pack fruit color condition conformation conformation equivalent containers copy cotton cottonseed covering Cowpea Department depositor determined domestic rabbits dressed poultry dry milk employee equipment examination filed flavor grade designation grading certificate grading service grain houseman inspec inspection certificate inspection service June 20 kernels label lentils license issued licensed inspector licensed warehouse licensed warehouseman licensed weigher loin mark ment milk milled rice minimum moderately official identification official plant otherwise packaging paragraph percent person poultry poultry products prescribed processing purpose pursuant ready-to-cook receipt regulations request revoked ribeye ribs rosin sample sampler Secretary seeds shell eggs sirup slaughter slightly specified spected split peas storage stored Subpart suspended thereof thick thin tion U.S. Grade ware warehouse license wool
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Página 318 - 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 221 - Stat. 1040). 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 proportions as In the fresh milk from which made. It contains not over 5 per centum by weight of moisture. The fat content Is not over 1% per centum by weight unless otherwise Indicated. "The term 'milk', when used herein, means sweet milk of cows.
Página 111 - Within seven days after the receipt of the aforesaid notice and statement of reasons by such licensee, he may file an appeal, in writing, with the Secretary supported by any argument or evidence that he may wish to offer as to why his license should not be suspended or revoked. After the expiration of the aforesaid...
Página 343 - Secretary has reason to believe that any label in use or prepared for use is false or misleading in any particular, he may direct that the use of the label be withheld unless it is modified in such manner as the Secretary may prescribe so that it will not be false or misleading.