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 111
... 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 the following ...
... 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 the following ...
Página 126
... sample basis , such sample shall be drawn in accord- ance with the provisions of this para- graph except sampling for the presence of salmonellae shall be in accordance with set the provisions forth in § 55.77 ( p ) . ( 1 ) When frozen ...
... sample basis , such sample shall be drawn in accord- ance with the provisions of this para- graph except sampling for the presence of salmonellae shall be in accordance with set the provisions forth in § 55.77 ( p ) . ( 1 ) When frozen ...
Página 137
... sample ‒‒‒‒ 4.00 Each additional sample ... . 2.00 Staphylococcus 12.00 Salmonella : 1 Step 1__ Step 2 .. Step 3 .. 8.50 6.00 8.00 4.00 8.00 1 Salmonella test may be in three steps as follows : Step 1 - growth through differential agars ...
... sample ‒‒‒‒ 4.00 Each additional sample ... . 2.00 Staphylococcus 12.00 Salmonella : 1 Step 1__ Step 2 .. Step 3 .. 8.50 6.00 8.00 4.00 8.00 1 Salmonella test may be in three steps as follows : Step 1 - growth through differential agars ...
Página 141
... sample shall be drawn after final packaging and if to be frozen , may be drawn prior to freez- ing . Dried egg products shall be sam- pled in the final packaged form and tested for the presence of salmonellae . All sampling for the ...
... sample shall be drawn after final packaging and if to be frozen , may be drawn prior to freez- ing . Dried egg products shall be sam- pled in the final packaged form and tested for the presence of salmonellae . All sampling for the ...
Página 153
... samples for palatability test . Reconstitute 33 grams of dried whole egg powder as completely as possible with 90 grams ... sample shall be determined by a panel of officially qualified graders of dried eggs of the Consumer and Marketing ...
... samples for palatability test . Reconstitute 33 grams of dried whole egg powder as completely as possible with 90 grams ... sample shall be determined by a panel of officially qualified graders of dried eggs of the Consumer and Marketing ...
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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)...