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 9
... means an important commercial subdi- vision of livestock or a product based on certain definite and preference deter- mining factors , such as , but not limited to , conformation , finish , and quality in meats and livestock . ( 2 ) As ...
... means an important commercial subdi- vision of livestock or a product based on certain definite and preference deter- mining factors , such as , but not limited to , conformation , finish , and quality in meats and livestock . ( 2 ) As ...
Página 10
... means any form of certification , either written or printed , including that prescribed in § 53.16 , used under the regulations to certify with respect to the inspection , class , grade , quality , size , quantity , or condition of ...
... means any form of certification , either written or printed , including that prescribed in § 53.16 , used under the regulations to certify with respect to the inspection , class , grade , quality , size , quantity , or condition of ...
Página 15
... means ; ( iv ) has knowingly falsely made , issued , altered , forged , or counterfeited any of- ficial certificate , memorandum , mark , or other identification , or device for making any such mark or identification ; ( v ) has ...
... means ; ( iv ) has knowingly falsely made , issued , altered , forged , or counterfeited any of- ficial certificate , memorandum , mark , or other identification , or device for making any such mark or identification ; ( v ) has ...
Página 68
... means a smaller yield grade number while a " decrease " in cutability means a larger yield grade number . 2 This assumes no change in the other factors . ( 2 ) When evaluating slaughter cattle for yield grade , each of these factors can ...
... means a smaller yield grade number while a " decrease " in cutability means a larger yield grade number . 2 This assumes no change in the other factors . ( 2 ) When evaluating slaughter cattle for yield grade , each of these factors can ...
Página 81
... means the applicable provisions of the Agricultural Marketing Act of 1946 ( 60 Stat . 1087 ; 7 U.S.C. 1621 et seq . ) or any other act of Congress con- ferring like authority . " Acceptable " means suitable for the purpose intended and ...
... means the applicable provisions of the Agricultural Marketing Act of 1946 ( 60 Stat . 1087 ; 7 U.S.C. 1621 et seq . ) or any other act of Congress con- ferring like authority . " Acceptable " means suitable for the purpose intended and ...
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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 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...