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
... manner ; ( ii ) That all products processed are clean and wholesome ; ( iii ) That products processed or fabri- cated , or derived from animals slaugh- tered , at plants in the United States that are not federally inspected or approved ...
... manner ; ( ii ) That all products processed are clean and wholesome ; ( iii ) That products processed or fabri- cated , or derived from animals slaugh- tered , at plants in the United States that are not federally inspected or approved ...
Página 45
... manner of formation of the carcass with particular reference to the relative development of the muscular and skeletal systems , al- though it is also influenced to some ex- tent , by the quantity and distribution of external finish ...
... manner of formation of the carcass with particular reference to the relative development of the muscular and skeletal systems , al- though it is also influenced to some ex- tent , by the quantity and distribution of external finish ...
Página 93
... manner of in- spection . 54.162 Determining compliance with § 54.- 161 . GRADING CERTIFICATES 54.170 Forms . 54.171 Issuance and disposition . 54.172 Advance information . APPEAL GRADING 54.190 Application for appeal grading . 54.191 ...
... manner of in- spection . 54.162 Determining compliance with § 54.- 161 . GRADING CERTIFICATES 54.170 Forms . 54.171 Issuance and disposition . 54.172 Advance information . APPEAL GRADING 54.190 Application for appeal grading . 54.191 ...
Página 103
... manner as may be prescribed or approved by the Administrator , the plant number , if any , of the official plant in which such prod- uct was inspected and certified . ( c ) Labels in foreign languages . Any trade label to be affixed to ...
... manner as may be prescribed or approved by the Administrator , the plant number , if any , of the official plant in which such prod- uct was inspected and certified . ( c ) Labels in foreign languages . Any trade label to be affixed to ...
Página 109
... manner and are of such char- acter that the parasites and the lesions caused by them may be radically re- moved , the nonaffected portion of the carcass , or part of the carcass may be certified for food after the removal and ...
... manner and are of such char- acter that the parasites and the lesions caused by them may be radically re- moved , the nonaffected portion of the carcass , or part of the carcass may be certified for food after the removal and ...
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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)...