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 153
... flavor . 4 . 8 . 2 . Definite unpleasant off flavor . Pronounced unpleasant off flavor . Repulsive flavor . 1. Definite repulsive flavor . 0 --- Pronounced repulsive flavor . [ 20 F.R. 1877 , Mar. 29 , 1955 ] NOTE : The reporting and ...
... flavor . 4 . 8 . 2 . Definite unpleasant off flavor . Pronounced unpleasant off flavor . Repulsive flavor . 1. Definite repulsive flavor . 0 --- Pronounced repulsive flavor . [ 20 F.R. 1877 , Mar. 29 , 1955 ] NOTE : The reporting and ...
Página 164
... flavors . [ 32 F.R. 8231 , June 8 , 1967 ] 132 F.R. 8231 , June 8 , 1967 . § 56.42 Requirements for eggs pack- aged under Fresh Fancy Quality grade mark or AA grade mark as shown in Figures 4 , 5 , and 6 of § 56.36 . ( a ) Minimum ...
... flavors . [ 32 F.R. 8231 , June 8 , 1967 ] 132 F.R. 8231 , June 8 , 1967 . § 56.42 Requirements for eggs pack- aged under Fresh Fancy Quality grade mark or AA grade mark as shown in Figures 4 , 5 , and 6 of § 56.36 . ( a ) Minimum ...
Página 175
... flavor of the eggs . [ 20 F.R. 677 , Feb. 1 , 1955 , as amended at 28 FR . 6346 , June 20 , 1963 ; 32 F.R. 8232 , June 8 , 1967 ] UNITED STATES CONSUMER GRADES AND WEIGHT CLASSES FOR SHELL EGGS § 56.216 Grades . ( a ) Fresh Fancy ...
... flavor of the eggs . [ 20 F.R. 677 , Feb. 1 , 1955 , as amended at 28 FR . 6346 , June 20 , 1963 ; 32 F.R. 8232 , June 8 , 1967 ] UNITED STATES CONSUMER GRADES AND WEIGHT CLASSES FOR SHELL EGGS § 56.216 Grades . ( a ) Fresh Fancy ...
Página 198
... Flavor ingredients . 58.719 58.720 Coloring . Acidifying agents . 58.721 Salt . 58.722 Emulsifying agents . OPERATIONS AND OPERATING PROCEDURES 58.723 Basis for selecting cheese for process- ing . Blending . 58.724 mix 58.725 Trimming ...
... Flavor ingredients . 58.719 58.720 Coloring . Acidifying agents . 58.721 Salt . 58.722 Emulsifying agents . OPERATIONS AND OPERATING PROCEDURES 58.723 Basis for selecting cheese for process- ing . Blending . 58.724 mix 58.725 Trimming ...
Página 199
... flavored milk or milk products . SUPPLEMENTAL SPECIFICATIONS FOR PLANTS MANUFACTURING , PROCESSING , AND PACKAG- ING EVAPORATED , CONDENSED OR STERILIZED MILK PRODUCTS Physical requirements for sterilized milk . Physical requirements ...
... flavored milk or milk products . SUPPLEMENTAL SPECIFICATIONS FOR PLANTS MANUFACTURING , PROCESSING , AND PACKAG- ING EVAPORATED , CONDENSED OR STERILIZED MILK PRODUCTS Physical requirements for sterilized milk . Physical requirements ...
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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)...