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 62
... flavor associated with de- sirable palatability . U. S. No. 2 grade barrows and gilts are overfinished and U. S. No. 3 grade barrows and gilts are decidedly overfinished in relation to the minimum finish required for the produc- tion of ...
... flavor associated with de- sirable palatability . U. S. No. 2 grade barrows and gilts are overfinished and U. S. No. 3 grade barrows and gilts are decidedly overfinished in relation to the minimum finish required for the produc- tion of ...
Página 141
... flavor , comparable to high quality fresh shell egg . Very slight off flavor . 72- 7.- . 62- 6 . Slight but not unpleasant off flavor . Definite but not unpleasant off flavor . Pronounced off flavor ( slightly un- pleasant ) . 5 ...
... flavor , comparable to high quality fresh shell egg . Very slight off flavor . 72- 7.- . 62- 6 . Slight but not unpleasant off flavor . Definite but not unpleasant off flavor . Pronounced off flavor ( slightly un- pleasant ) . 5 ...
Página 152
... flavors shall not be officially identified as U.S. Grade A , AA or Fresh Fancy Quality . [ 28 F.R. 6344 , June 20 , 1963 ] § 56.42 Requirements for eggs pack- aged under Fresh Fancy Quality grade mark or AA grade mark as shown in ...
... flavors shall not be officially identified as U.S. Grade A , AA or Fresh Fancy Quality . [ 28 F.R. 6344 , June 20 , 1963 ] § 56.42 Requirements for eggs pack- aged under Fresh Fancy Quality grade mark or AA grade mark as shown in ...
Página 163
... flavor of the eggs . [ 20 F.R. 677 , Feb. 1 , 1955 , as amended at 28 F.R. 6346 , June 20 , 1963 ] § 56.216 Grades . ( a ) Fresh Fancy Quality shall consist of eggs meeting the requirements as set forth in § 56.42 . ( b ) " U.S. ...
... flavor of the eggs . [ 20 F.R. 677 , Feb. 1 , 1955 , as amended at 28 F.R. 6346 , June 20 , 1963 ] § 56.216 Grades . ( a ) Fresh Fancy Quality shall consist of eggs meeting the requirements as set forth in § 56.42 . ( b ) " U.S. ...
Página 185
... flavor classification as af- fected by disratings in body , color , and salt characteristics . 58.2629 58.2635 U.S. grade not assignable . Explanation of terms . Subpart Q - United States Standards for Grades of Dry Buttermilk ...
... flavor classification as af- fected by disratings in body , color , and salt characteristics . 58.2629 58.2635 U.S. grade not assignable . Explanation of terms . Subpart Q - United States Standards for Grades of Dry Buttermilk ...
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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...