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 12
... permitted to enter the slaughtering department of the establishment , and the suspected animals shall not be permitted to enter the slaughtering department until they have been found by veterinary inspec- tion to be fit for slaughter ...
... permitted to enter the slaughtering department of the establishment , and the suspected animals shall not be permitted to enter the slaughtering department until they have been found by veterinary inspec- tion to be fit for slaughter ...
Página 13
... permitted to enter the establishment , except as provided in paragraph ( a ) ( 1 ) ( iv ) of this section ; ( iv ) That the inspectors shall be able to certify to the Consumer and Market- ing Service the ingredient content and the ...
... permitted to enter the establishment , except as provided in paragraph ( a ) ( 1 ) ( iv ) of this section ; ( iv ) That the inspectors shall be able to certify to the Consumer and Market- ing Service the ingredient content and the ...
Página 28
... permitted within each of the grades varies considerably . The Prime , Choice , Good , and Standard grades are ... permitted in Choice . Likewise , in the Commercial grade the minimum marbling require- ment varies from a minimum small ...
... permitted within each of the grades varies considerably . The Prime , Choice , Good , and Standard grades are ... permitted in Choice . Likewise , in the Commercial grade the minimum marbling require- ment varies from a minimum small ...
Página 32
... permitted in the Prime grade . ( ii ) Carcasses in the younger group range from the youngest that are eligible for the beef class to those at the juncture of the two maturity groups , which have slightly red and slightly soft chine ...
... permitted in the Prime grade . ( ii ) Carcasses in the younger group range from the youngest that are eligible for the beef class to those at the juncture of the two maturity groups , which have slightly red and slightly soft chine ...
Página 33
... permitted in the Choice grade . ( ii ) Carcasses in the younger group range from the youngest that are eligible for the beef class to those at the juncture of the two maturity groups , which have slightly red and slightly soft chine ...
... permitted in the Choice grade . ( ii ) Carcasses in the younger group range from the youngest that are eligible for the beef class to those at the juncture of the two maturity groups , which have slightly red and slightly soft chine ...
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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)...