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 10
... mark " or " other official identification ” means any form of mark or other identification , including those prescribed in § 53.19 , used under the reg- ulations in marking any products , or the immediate or shipping containers thereof ...
... mark " or " other official identification ” means any form of mark or other identification , including those prescribed in § 53.19 , used under the reg- ulations in marking any products , or the immediate or shipping containers thereof ...
Página 11
... mark of foreign origin shall be imprinted by roller brand or hand stamp and shall be applied so that the imprint is at least 2 inches from the backbone of lamb , 3 inches from the backbone of veal and calf , and 4 inches from the ...
... mark of foreign origin shall be imprinted by roller brand or hand stamp and shall be applied so that the imprint is at least 2 inches from the backbone of lamb , 3 inches from the backbone of veal and calf , and 4 inches from the ...
Página 12
... mark assigned by and identifying the State , county , city , or other political subdivision . Such marking shall be done under the supervision of the inspector and the marking device shall be in the custody of the inspector at all times ...
... mark assigned by and identifying the State , county , city , or other political subdivision . Such marking shall be done under the supervision of the inspector and the marking device shall be in the custody of the inspector at all times ...
Página 16
... mark , or other identification , or device for making any such mark or identification ; ( v ) has knowingly uttered , published , or used as true any such falsely made , is- sued , altered , forged , or counterfeited certificate ...
... mark , or other identification , or device for making any such mark or identification ; ( v ) has knowingly uttered , published , or used as true any such falsely made , is- sued , altered , forged , or counterfeited certificate ...
Página 19
... mark- ing will not be required when an appli- cant only desires official certificates . The marking of products , or their con- tainers , as required by this section shall be done by official graders or under their immediate supervision ...
... mark- ing will not be required when an appli- cant only desires official certificates . The marking of products , or their con- tainers , as required by this section shall be done by official graders or under their immediate supervision ...
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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)...