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 13
... addition , the re- quirements of subparagraph ( 1 ) of this paragraph shall be applicable to estab- lishments within this subparagraph which also conduct slaughtering opera- tions whether or not the products proc- essed at such ...
... addition , the re- quirements of subparagraph ( 1 ) of this paragraph shall be applicable to estab- lishments within this subparagraph which also conduct slaughtering opera- tions whether or not the products proc- essed at such ...
Página 23
... addition , there shall be a travel charge for such travel and a per diem charge for each day , or quarter portion thereof , spent by such official away from his headquarters in the performance of such survey , includ- ing travel , at ...
... addition , there shall be a travel charge for such travel and a per diem charge for each day , or quarter portion thereof , spent by such official away from his headquarters in the performance of such survey , includ- ing travel , at ...
Página 24
... addition to or in place of services otherwise available under the regulations in this subpart . Under the proposed standards the pres- ent grade designations Prime through Canner would be used to identify the quality , and the meat ...
... addition to or in place of services otherwise available under the regulations in this subpart . Under the proposed standards the pres- ent grade designations Prime through Canner would be used to identify the quality , and the meat ...
Página 27
... addition , the split vertebrae usually are soft and porous and very red in color . In such carcasses the rib bones have only a slight tendency toward flat- ness . In progressively more mature car- casses , ossification changes become ...
... addition , the split vertebrae usually are soft and porous and very red in color . In such carcasses the rib bones have only a slight tendency toward flat- ness . In progressively more mature car- casses , ossification changes become ...
Página 31
... addition , for forequarters and forequarter cuts and for trimmed hind- quarters and trimmed hindquarter cuts , the following standard percentages of kidney , pelvic , and heart fat , as appli- cable to the quality grade of the quarter ...
... addition , for forequarters and forequarter cuts and for trimmed hind- quarters and trimmed hindquarter cuts , the following standard percentages of kidney , pelvic , and heart fat , as appli- cable to the quality grade of the quarter ...
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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
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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)...