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 9
... means an important commercial subdi- vision of livestock or a product based on certain definite and preference deter- mining factors , such as , but not limited to , conformation , finish , and quality in meats and livestock . ( 2 ) As ...
... means an important commercial subdi- vision of livestock or a product based on certain definite and preference deter- mining factors , such as , but not limited to , conformation , finish , and quality in meats and livestock . ( 2 ) As ...
Página 10
... means any form of certification , either written or printed , including that prescribed in § 53.16 , used under the regulations to certify with respect to the inspection , class , grade , quality , size , quantity , or condition of ...
... means any form of certification , either written or printed , including that prescribed in § 53.16 , used under the regulations to certify with respect to the inspection , class , grade , quality , size , quantity , or condition of ...
Página 16
... means ; ( iv ) has knowingly falsely made , issued , altered , forged , or counterfeited any of- ficial certificate , memorandum , mark , or other identification , or device for making any such mark or identification ; ( v ) has ...
... means ; ( iv ) has knowingly falsely made , issued , altered , forged , or counterfeited any of- ficial certificate , memorandum , mark , or other identification , or device for making any such mark or identification ; ( v ) has ...
Página 80
... means a smaller yield grade number while a ' decrease " in cutability means a larger yield grade number . 66 ? This assumes no change in the other factors . ( 2 ) When evaluating slaughter cattle for yield grade , each of these factors ...
... means a smaller yield grade number while a ' decrease " in cutability means a larger yield grade number . 66 ? This assumes no change in the other factors . ( 2 ) When evaluating slaughter cattle for yield grade , each of these factors ...
Página 93
... means the applicable provisions of the Agricultural Marketing Act of 1946 ( 60 Stat . 1087 ; 7 U.S.C. 1621 et seq . ) or any other act of Congress con- ferring like authority . " Acceptable " means suitable for the purpose intended and ...
... means the applicable provisions of the Agricultural Marketing Act of 1946 ( 60 Stat . 1087 ; 7 U.S.C. 1621 et seq . ) or any other act of Congress con- ferring like authority . " Acceptable " means suitable for the purpose intended 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)...