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. |
Dentro del libro
Resultados 1-5 de 39
Página 182
... pea family suitable for forage . ( y ) Foreign material . Foreign mate- rial shall be any of the following , singly or in combination : ( 1 ) Weeds , three- awn or wire grasses ( Aristida spp . ) , ticklegrass or winter bent ( Agrostis ...
... pea family suitable for forage . ( y ) Foreign material . Foreign mate- rial shall be any of the following , singly or in combination : ( 1 ) Weeds , three- awn or wire grasses ( Aristida spp . ) , ticklegrass or winter bent ( Agrostis ...
Página 191
... pea hay ( minimum percent of leaves , including seed pods in which the seeds are not more than one - half developed ) 1 Color ish yellow or greenish brown . foreign 10 Maximum percent material No. 1 ..... 40 Shall be green to green- 10 ...
... pea hay ( minimum percent of leaves , including seed pods in which the seeds are not more than one - half developed ) 1 Color ish yellow or greenish brown . foreign 10 Maximum percent material No. 1 ..... 40 Shall be green to green- 10 ...
Página 192
... Pea- nut and Peanut Mixed hay . U. S. grade ( minimum percent of leaves , including whole peanut pods ) 1 Leafiness of peanut hay Color Maximum percent foreign material No. 11 . 25 Shall be green to green- 10 No. 21 . 15 ish brown . May ...
... Pea- nut and Peanut Mixed hay . U. S. grade ( minimum percent of leaves , including whole peanut pods ) 1 Leafiness of peanut hay Color Maximum percent foreign material No. 11 . 25 Shall be green to green- 10 No. 21 . 15 ish brown . May ...
Página 193
... pea hay , and peanut hay . ( b ) Grades for Mixed hay— ( 1 ) Grade requirements . Mixed hay shall be graded according to the grade require- ments and the specifications in §§ 57.1 through 57.12 for the kind of hay which predominates in ...
... pea hay , and peanut hay . ( b ) Grades for Mixed hay— ( 1 ) Grade requirements . Mixed hay shall be graded according to the grade require- ments and the specifications in §§ 57.1 through 57.12 for the kind of hay which predominates in ...
Página 315
... Peas 68.401 Terms defined . 68.402 Principles governing application of standards . 68.403 Grades , grade requirements and designations , and factor determi- nations and designations . Subpart G - United States Standards for Split Peas ...
... Peas 68.401 Terms defined . 68.402 Principles governing application of standards . 68.403 Grades , grade requirements and designations , and factor determi- nations and designations . Subpart G - United States Standards for Split Peas ...
Otras ediciones - Ver todas
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)...