The Code of Federal Regulations of the United States of AmericaU.S. Government Printing Office, 1967 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 14
... additional 30 days . ( 2 ) The Chief may at any time , with- out hearing , withdraw his recognition of any nonfederally inspected establish- ment when he finds that , for a period of 60 consecutive days , no request has been made for ...
... additional 30 days . ( 2 ) The Chief may at any time , with- out hearing , withdraw his recognition of any nonfederally inspected establish- ment when he finds that , for a period of 60 consecutive days , no request has been made for ...
Página 19
... Additional copies will be furnished to any person financially interested in livestock or in the products involved upon the pay- ment of fees as provided in § 53.29 ( g ) . [ 24 F.R. 5280 , June 30 , 1959 , as amended at 30 F.R. 4157 ...
... Additional copies will be furnished to any person financially interested in livestock or in the products involved upon the pay- ment of fees as provided in § 53.29 ( g ) . [ 24 F.R. 5280 , June 30 , 1959 , as amended at 30 F.R. 4157 ...
Página 31
... addition , the sacral ver- tebrae are completely fused and the car- tilages on the ends of the lumbar verte- brae are nearly completely ossified . The rib bones are slightly wide and slightly flat and the ribeye muscle is light red in ...
... addition , the sacral ver- tebrae are completely fused and the car- tilages on the ends of the lumbar verte- brae are nearly completely ossified . The rib bones are slightly wide and slightly flat and the ribeye muscle is light red in ...
Página 32
addition , the cut surface of the lean tends to be fine in texture and the carcasses are at least moderately symmetrical and uniform in contour . The minimum de- gree of marbling required increases with advancing maturity throughout ...
addition , the cut surface of the lean tends to be fine in texture and the carcasses are at least moderately symmetrical and uniform in contour . The minimum de- gree of marbling required increases with advancing maturity throughout ...
Página 80
... additional copies of grading certificates and inspection certifi- cates . Travel expenses and other charges . Continuous inspection performed on a resident basis . 54.108 Continuous grading performed on a resident basis . 54.109 Fees ...
... additional copies of grading certificates and inspection certifi- cates . Travel expenses and other charges . Continuous inspection performed on a resident basis . 54.108 Continuous grading performed on a resident basis . 54.109 Fees ...
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accordance Administrator Agriculture alfalfa amended appeal grading application approved authorized basis beans bond brisket broomcorn brown rice C&MS carcass censed charges cheddar cheese cheese clean color condition conformation equivalent Consumer and Marketing containers copy cotton cottonseed cotyledons covering Cowpea Department determined domestic rabbits dressed poultry dry milk employee epicotyl equipment export fees filed flavor grade designation grading certificate grading service grain grasses houseman hypocotyl inch inspec inspection certificate inspection or grading inspection service June 20 kernels label lentils licensed inspector licensed warehouse licensed warehouseman loin ment milk milled rice minimum moderately moisture muscling official identification official plant packaging paragraph percent person poultry poultry products processing purpose ready-to-cook receipt regulations request ribeye ribs rosin sample sampler Secretary seed sirup slaughter slightly specified split peas storage stored Subpart suspended thereof thick tion U.S. Grade USDA ware warehouse license weight
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Página 224 - 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) Wet rind. A wet rind is one in which the moisture adheres to the surface of the rind and which may or may not soften the rind or cause discoloration. (26) Rind rot. Soft spots on the rind that have become discolored and have decayed or decomposed. Subpart L — United...