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 26
... representative of the lower limits of each quality and cutability group . ( j ) The quality grade of a beef carcass is based on separate evaluations of two general considerations : ( 1 ) The quality or the palatability - indicating ...
... representative of the lower limits of each quality and cutability group . ( j ) The quality grade of a beef carcass is based on separate evaluations of two general considerations : ( 1 ) The quality or the palatability - indicating ...
Página 65
... representative of the actual average thickness of backfat , particular attention is given to the backfat thickness at points other than those used in deter- mining the average and to the amount of fat in such areas as over the outside ...
... representative of the actual average thickness of backfat , particular attention is given to the backfat thickness at points other than those used in deter- mining the average and to the amount of fat in such areas as over the outside ...
Página 111
... representative sample thereof drawn by a grader . Whenever the grading service is per- formed on a representative sample basis , such sample shall be drawn and consist of not less than the minimum num- ber of containers as indicated in ...
... representative sample thereof drawn by a grader . Whenever the grading service is per- formed on a representative sample basis , such sample shall be drawn and consist of not less than the minimum num- ber of containers as indicated in ...
Página 155
... representative sample thereof drawn by a grader or sampler and issues a grading certificate with respect thereto , except that with respect to grading service per- formed on a resident basis the issuance of a grading certificate shall ...
... representative sample thereof drawn by a grader or sampler and issues a grading certificate with respect thereto , except that with respect to grading service per- formed on a resident basis the issuance of a grading certificate shall ...
Página 157
... representative sample basis , such sample shall be drawn and consist of not less than the minimum number of cases as indicated in the following table . A minimum of one hundred eggs shall be examined per sample case . For lots which ...
... representative sample basis , such sample shall be drawn and consist of not less than the minimum number of cases as indicated in the following table . A minimum of one hundred eggs shall be examined per sample case . For lots which ...
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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)...