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
... meet the requirements of subparagraph ( 4 ) of this paragraph . ( 4 ) General requirements for all establishments and premises . The fol- lowing requirements shall be applicable to all establishments within subpara- graph ( 1 ) , ( 2 ) ...
... meet the requirements of subparagraph ( 4 ) of this paragraph . ( 4 ) General requirements for all establishments and premises . The fol- lowing requirements shall be applicable to all establishments within subpara- graph ( 1 ) , ( 2 ) ...
Página 26
... meet either the demand of export trade or changing trade practices . ( i ) Carcasses or wholesale cuts quali- fying for any particular quality or cut- ability grade may vary with respect to their relative development of the various ...
... meet either the demand of export trade or changing trade practices . ( i ) Carcasses or wholesale cuts quali- fying for any particular quality or cut- ability grade may vary with respect to their relative development of the various ...
Página 37
... meet the requirements of this grade . The flesh generally is of a medium dark red color , firm but comparatively dry . ( b ) Good . Good grade bull beef car- casses have good quality , finish , and con- formation for the class . Rounds ...
... meet the requirements of this grade . The flesh generally is of a medium dark red color , firm but comparatively dry . ( b ) Good . Good grade bull beef car- casses have good quality , finish , and con- formation for the class . Rounds ...
Página 53
... meet the min- imum requirements for a particular grade . Descriptions are limited largely to animals considered as typical of the lower limits of the grade . ( 3 ) The grade descriptions of both vealers and calves apply to those of aver ...
... meet the min- imum requirements for a particular grade . Descriptions are limited largely to animals considered as typical of the lower limits of the grade . ( 3 ) The grade descriptions of both vealers and calves apply to those of aver ...
Página 60
... meet- ing the minimum requirements for the Utility grade are very rangy and angu- lar . They are very thin - fleshed , very narrow over the back , loin , and rump , and very shallow in the twist . The hips are very prominent and the ...
... meet- ing the minimum requirements for the Utility grade are very rangy and angu- lar . They are very thin - fleshed , very narrow over the back , loin , and rump , and very shallow in the twist . The hips are very prominent 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)...