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 7
... ( yield ) . VEALERS AND SLAUGHTER CALVES 58.120 Differentiation between vealers and calves . 53.121 Classes of vealers and calves . 53.122 Application of standards . Sec . 53.123 Specifications for official United States standards for 7 ...
... ( yield ) . VEALERS AND SLAUGHTER CALVES 58.120 Differentiation between vealers and calves . 53.121 Classes of vealers and calves . 53.122 Application of standards . Sec . 53.123 Specifications for official United States standards for 7 ...
Página 8
... ( yield ) . PORK CARCASSES Bases for pork carcass standards . Pork carcass classes . 53.142 Application of standards for grades of barrow and gilt carcasses . 53.143 Specifications for official United States standards for grades of bar ...
... ( yield ) . PORK CARCASSES Bases for pork carcass standards . Pork carcass classes . 53.142 Application of standards for grades of barrow and gilt carcasses . 53.143 Specifications for official United States standards for grades of bar ...
Página 10
... ( yield ) grade . The designation related to the quantity of trimmed , boneless , major retail cuts to be derived from the carcass or wholesale cuts - rounds , loins , ribs , and chucks- referred to as cutability in Subpart B of this part ...
... ( yield ) grade . The designation related to the quantity of trimmed , boneless , major retail cuts to be derived from the carcass or wholesale cuts - rounds , loins , ribs , and chucks- referred to as cutability in Subpart B of this part ...
Página 19
... Yield Grade , " as shown below , with the appropriate cutability ( yield ) grade designation " 1 , " " 2 , " " 3 , " " 4 , " or " 5 " as provided in the standards in Subpart B of this part con- stitutes a form of official identification ...
... Yield Grade , " as shown below , with the appropriate cutability ( yield ) grade designation " 1 , " " 2 , " " 3 , " " 4 , " or " 5 " as provided in the standards in Subpart B of this part con- stitutes a form of official identification ...
Página 24
... yield grade , " and " legal holi- days " and amending the sections on " De- nial or Withdrawal of Service , " " Official Certificates , " and " Official Identification Devices . " The regulations provide for a volun- tary service under ...
... yield grade , " and " legal holi- days " and amending the sections on " De- nial or Withdrawal of Service , " " Official Certificates , " and " Official Identification Devices . " The regulations provide for a volun- tary service under ...
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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)...