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 22
... basis . Minimum fees for service per- formed under a commitment agreement shall be on the basis of 8 hours per day , Monday through Friday , calculated at the base hourly rate in accordance with paragraph ( a ) of this section . Hours ...
... basis . Minimum fees for service per- formed under a commitment agreement shall be on the basis of 8 hours per day , Monday through Friday , calculated at the base hourly rate in accordance with paragraph ( a ) of this section . Hours ...
Página 23
... basis of the time , of two official graders , required to render the service , calculated to the nearest fifteen minute period , in- cluding the time required for the prepa- ration of certificates and travel of such graders in ...
... basis of the time , of two official graders , required to render the service , calculated to the nearest fifteen minute period , in- cluding the time required for the prepa- ration of certificates and travel of such graders in ...
Página 28
... basis - a given degree of su- perior quality compensates for the same degree of deficient conformation . The reverse type of compensation — a superior development of conformation for an in- ferior development of quality - is not ...
... basis - a given degree of su- perior quality compensates for the same degree of deficient conformation . The reverse type of compensation — a superior development of conformation for an in- ferior development of quality - is not ...
Página 31
... basis of a visual appraisal . [ 30 F.R. 4456 , Apr. 7 , 1965 ] § 53.103 Specifications for official United States standards for grades of carcass beef ( cutability ) . ( a ) The cutability group of a beef carcass is determined on the basis ...
... basis of a visual appraisal . [ 30 F.R. 4456 , Apr. 7 , 1965 ] § 53.103 Specifications for official United States standards for grades of carcass beef ( cutability ) . ( a ) The cutability group of a beef carcass is determined on the basis ...
Página 40
... basis for grading carcasses within the full range of maturity of the bovine species . Although the grade standards for this full range of maturity are con- tained in three separate standards , it is the intent that the three standards ...
... basis for grading carcasses within the full range of maturity of the bovine species . Although the grade standards for this full range of maturity are con- tained in three separate standards , it is the intent that the three standards ...
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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)...