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, 1995 Special edition of the Federal Register, containing a codification of documents of general applicability and future effect ... with ancillaries. |
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Página 80
... Slight 16-17 § 52.308 Requirements for grades . TABLE 1. - STYLE I , CLEAR Factors Color Score points Absence of defects : Grade B Reasonably good ( slightly translucent ) 16-17 and Certification of Processed Fruits and Vegetables ...
... Slight 16-17 § 52.308 Requirements for grades . TABLE 1. - STYLE I , CLEAR Factors Color Score points Absence of defects : Grade B Reasonably good ( slightly translucent ) 16-17 and Certification of Processed Fruits and Vegetables ...
Página 82
... Slightly tart or slightly bland . Free from astringent Slightly tart to sweet . Free from astringent flavor Flavor is distinct and characteristic of the added Flavor derived from added flavoring ( s ) or spice ( s ) spice ( s ) or ...
... Slightly tart or slightly bland . Free from astringent Slightly tart to sweet . Free from astringent flavor Flavor is distinct and characteristic of the added Flavor derived from added flavoring ( s ) or spice ( s ) spice ( s ) or ...
Página 83
... Slightly tart or slightly bland . Free from astringent Moderately tart , may be bland , slightly astringent flavor . Slightly tart to sweet , free from astringent flavor Flavor is distinct and characteristic of the added Flavor derived ...
... Slightly tart or slightly bland . Free from astringent Moderately tart , may be bland , slightly astringent flavor . Slightly tart to sweet , free from astringent flavor Flavor is distinct and characteristic of the added Flavor derived ...
Página 95
... slightly grainy or slightly lumpy . The product may have a thick consistency but is practically free from " matting " and when emptied on a flat surface may have practically no separation of liq- uid ; or , the product may have a thin ...
... slightly grainy or slightly lumpy . The product may have a thick consistency but is practically free from " matting " and when emptied on a flat surface may have practically no separation of liq- uid ; or , the product may have a thin ...
Página 96
... ( slightly , materi- cent of net weight ) Sample average 10 6 ( b ) " Good character " means that the beans have a good , typical texture , that may be slightly soft or slightly firm ; and that the skins are tender . Canned dried beans ...
... ( slightly , materi- cent of net weight ) Sample average 10 6 ( b ) " Good character " means that the beans have a good , typical texture , that may be slightly soft or slightly firm ; and that the skins are tender . Canned dried beans ...
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Términos y frases comunes
20 points Absence of defects affect the appearance apricots Ascertaining the grade Brix cherries classification comb honey count damaged diameter eating quality erwise FACTORS OF QUALITY fail to meet fairly free fairly good color fects Federal Food fill of container fill weight flavor and odor free from defects given a score graded above Substandard graded above U.S. Grades of Frozen halves INSPECTION AND CERTIFICATION juice June 27 lima beans limeade limiting rule means meet the requirements minimum drained weight normal flavor okra ounces peas pieces pitted possess a fairly possess a reasonably practically free Product description quality factors reasonably free reasonably good color Redesignated at 42 regardless sample unit score not less Score points Score sheet scored in accordance scoring system outlined sieve similar varietal sirup slices SStd Standards for Grades stem style subpart Subpart-United States Standards Table texture tomato total score U.S. Choice U.S. Grade U.S. Standard whole
Pasajes populares
Página 662 - Tilt the opened container so as to distribute the contents evenly over the meshes of a circular sieve which has been previously weighed. The diameter of the sieve is 8 inches if the quantity of...