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 5
... United States specifications for classes , standards , and grades with respect thereto . Grading and inspection of egg products . 56 Grading of shell eggs and United States standards , grades and weight classes སྐྱཔ 57 58 61 68 70 81 ...
... United States specifications for classes , standards , and grades with respect thereto . Grading and inspection of egg products . 56 Grading of shell eggs and United States standards , grades and weight classes སྐྱཔ 57 58 61 68 70 81 ...
Página 7
... United States standards for grades of car- cass beef ( cutability ) . 53.104 Specifications for official United States standards for grades of car- cass beef ( quality - steer , heifer , cow ) . 53.105 Specifications for official United ...
... United States standards for grades of car- cass beef ( cutability ) . 53.104 Specifications for official United States standards for grades of car- cass beef ( quality - steer , heifer , cow ) . 53.105 Specifications for official United ...
Página 8
... United States standards for grades of slaughter yearlings and sheep ( quality ) . 53.135 Specifications 53.140 53.141 for official United States standards for grades of slaughter lambs , yearlings , and sheep ( yield ) . PORK CARCASSES ...
... United States standards for grades of slaughter yearlings and sheep ( quality ) . 53.135 Specifications 53.140 53.141 for official United States standards for grades of slaughter lambs , yearlings , and sheep ( yield ) . PORK CARCASSES ...
Página 87
... United States standards for grades of slaughter bulls . ( a ) Choice . Choice grade represents a very select segment of the class and is composed primarily of bulls that have not reached full maturity . Bulls pos- sessing minimum ...
... United States standards for grades of slaughter bulls . ( a ) Choice . Choice grade represents a very select segment of the class and is composed primarily of bulls that have not reached full maturity . Bulls pos- sessing minimum ...
Página 153
... United States Standards for Palatability Scores for Dried Whole Eggs § 55.125 Preparation of samples for palatability test . Reconstitute 33 grams of dried whole egg powder as completely as possible with 90 grams of distilled water in a ...
... United States Standards for Palatability Scores for Dried Whole Eggs § 55.125 Preparation of samples for palatability test . Reconstitute 33 grams of dried whole egg powder as completely as possible with 90 grams of distilled water in a ...
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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
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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)...