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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... evidence of the text of the original documents and are required to be judicially noticed ( 44 U.S.C. 1507 , 1510 ) . The preferred citation of the Code is " CFR " . Thus the citation " 7 CFR 53.1 " refers to section 53.1 of this Title ...
... evidence of the text of the original documents and are required to be judicially noticed ( 44 U.S.C. 1507 , 1510 ) . The preferred citation of the Code is " CFR " . Thus the citation " 7 CFR 53.1 " refers to section 53.1 of this Title ...
Página 12
... evidence of the condition which rendered emergency slaughter necessary , the carcass shall be condemned and dis- posed of as provided in subdivision ( vi ) of this subparagraph . Otherwise the carcass may be passed for food purposes if ...
... evidence of the condition which rendered emergency slaughter necessary , the carcass shall be condemned and dis- posed of as provided in subdivision ( vi ) of this subparagraph . Otherwise the carcass may be passed for food purposes if ...
Página 18
... evidence of the truth of the statements therein contained . ( This certificate.does not excuse failure to comply with any of the regulatory laws enforced by the United States Department of Agriculture . ) MAIN STATION PLEASE REFER TO ...
... evidence of the truth of the statements therein contained . ( This certificate.does not excuse failure to comply with any of the regulatory laws enforced by the United States Department of Agriculture . ) MAIN STATION PLEASE REFER TO ...
Página 24
... evidence of misgrad- ing , or of incorrect certification or other incorrect determination or identification as to the class , grade , other quality , or compliance of a product , he shall report the matter to his immediate supervisor ...
... evidence of misgrad- ing , or of incorrect certification or other incorrect determination or identification as to the class , grade , other quality , or compliance of a product , he shall report the matter to his immediate supervisor ...
Página 32
... evidence of ossification . In addition , the sacral ver- tebrae are completely fused and the car- tilages on the ends of the lumbar verte- brae are nearly completely ossified . The rib bones are slightly wide and slightly flat and the ...
... evidence of ossification . In addition , the sacral ver- tebrae are completely fused and the car- tilages on the ends of the lumbar verte- brae are nearly completely ossified . The rib bones are slightly wide and slightly flat and the ...
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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)...