The Code of Federal Regulations of the United States of AmericaU.S. Government Printing Office, 1970 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 99
... mixing valves , etc. , and indicate the size and number of boilers and storage tanks . ( 11 ) Specify number of men and num- ber of women who will use each toilet room . ( 12 ) Sewage dispos a l - indicate whether city sewer , cesspool ...
... mixing valves , etc. , and indicate the size and number of boilers and storage tanks . ( 11 ) Specify number of men and num- ber of women who will use each toilet room . ( 12 ) Sewage dispos a l - indicate whether city sewer , cesspool ...
Página 116
... mixing valves or hot water hose connections shall be provided at con- venient locations throughout the plant for cleaning purposes . ( c ) The refuse rooms shall be provided with adequate facilities for washing refuse cans and other ...
... mixing valves or hot water hose connections shall be provided at con- venient locations throughout the plant for cleaning purposes . ( c ) The refuse rooms shall be provided with adequate facilities for washing refuse cans and other ...
Página 143
... mixed rots , green whites , eggs with diffused blood in the albumen or on the yolk , crusted yolks , stuck yolks , developed embryos at or beyond the blood ring state , moldy eggs , sour eggs , any eggs that are adulterated as such term ...
... mixed rots , green whites , eggs with diffused blood in the albumen or on the yolk , crusted yolks , stuck yolks , developed embryos at or beyond the blood ring state , moldy eggs , sour eggs , any eggs that are adulterated as such term ...
Página 149
... mixed with the primary powder by methods approved by the Administrator . ( c ) Edible dried egg products , includ- ing edible ingredients which may be added to such dried products , may be dry - blended : Provided , That the blend- ing ...
... mixed with the primary powder by methods approved by the Administrator . ( c ) Edible dried egg products , includ- ing edible ingredients which may be added to such dried products , may be dry - blended : Provided , That the blend- ing ...
Página 175
... mixed rots ( addled eggs ) , sour eggs , eggs with green whites , eggs with stuck yolks , moldy eggs , musty eggs , eggs showing blood rings , eggs containing embryo chicks ( at or beyond the blood ring stage ) , and any eggs that are ...
... mixed rots ( addled eggs ) , sour eggs , eggs with green whites , eggs with stuck yolks , moldy eggs , musty eggs , eggs showing blood rings , eggs containing embryo chicks ( at or beyond the blood ring stage ) , and any eggs that are ...
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Términos y frases comunes
accordance Administrator Agriculture Alfalfa amended appeal grading application approved authorized basis beans bond brisket broomcorn brown rice butter 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 service grain houseman inch inspec inspection certificate inspection or grading inspection service kernels label lentils licensed inspector licensed warehouse licensed warehouseman loin ment Milled Rice minimum moderately muscling odors official identification official plant operation packaging pasteurized percent person poultry poultry products process cheese purpose ready-to-cook receipt regulations request requirements ribeye ribs rooms rosin sample sampler sanitary Secretary seed shell eggs sirup slaughter slightly specified split peas Standard grade storage stored Subpart suspended thereof thick tion U.S. Grade ucts United ware warehouse license weight Yield Grade
Pasajes populares
Página 282 - Numerous small cracks or breaks in the rind, sometimes following the outline of curd particles, sometimes referred to as "curd openings." (21) Soft spots. Soft to the touch and the spots are usually faded and moist. (22) Huffed. Swollen because of gas fermentation. The cheese becomes rounded or oval in shape instead of being flat. (23) Weak rind. Thin and possessing little or no resistance to pressure. (24) Sour rind. A fermented rind •condition, usually confined to the faces of the cheese. (25)...