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 5
... thereof . Grading and inspection of poultry and edible products thereof ; and United States classes , standards , and grades with respect thereto . SUBCHAPTER D - REGULATIONS UNDER THE POULTRY PRODUCTS INSPECTION ACT Inspection of ...
... thereof . Grading and inspection of poultry and edible products thereof ; and United States classes , standards , and grades with respect thereto . SUBCHAPTER D - REGULATIONS UNDER THE POULTRY PRODUCTS INSPECTION ACT Inspection of ...
Página 10
... thereof , to show inspection , class , grade , quality , size , quantity , or condition of the products ( including the compliance of products with applicable specifica- tions ) , or to maintain the identity of products for which ...
... thereof , to show inspection , class , grade , quality , size , quantity , or condition of the products ( including the compliance of products with applicable specifica- tions ) , or to maintain the identity of products for which ...
Página 12
... thereof , includ- ing the viscera , shall be under the control of a veterinary inspector . ( vii ) Each carcass and part thereof which has been inspected and passed shall be marked at the time of inspection with a mark assigned by and ...
... thereof , includ- ing the viscera , shall be under the control of a veterinary inspector . ( vii ) Each carcass and part thereof which has been inspected and passed shall be marked at the time of inspection with a mark assigned by and ...
Página 91
... THEREOF ; AND UNITED STATES SPECIFICATIONS FOR CLASSES , STANDARDS , AND GRADES WITH RESPECT THERETO Subpart A - Grading and Inspection of Domestic Rabbits and Edible Products Thereof GENERAL Sec . Definitions . 54.1 54.2 54.3 54.4 ...
... THEREOF ; AND UNITED STATES SPECIFICATIONS FOR CLASSES , STANDARDS , AND GRADES WITH RESPECT THERETO Subpart A - Grading and Inspection of Domestic Rabbits and Edible Products Thereof GENERAL Sec . Definitions . 54.1 54.2 54.3 54.4 ...
Página 93
... Thereof U.S. SPECIFICATIONS FOR CLASSES OF READY- To - Cook DOMESTIC RABBITS General . 54.260 54.261 Fryer or young rabbit . 54.262 Roaster or mature rabbit . U.S. SPECIFICATIONS FOR STANDARDS OF QUALITY FOR INDIVIDUAL READY - TO - COOK ...
... Thereof U.S. SPECIFICATIONS FOR CLASSES OF READY- To - Cook DOMESTIC RABBITS General . 54.260 54.261 Fryer or young rabbit . 54.262 Roaster or mature rabbit . U.S. SPECIFICATIONS FOR STANDARDS OF QUALITY FOR INDIVIDUAL READY - TO - COOK ...
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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
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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)...