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 48
... milk . Since vealers have consumed little , if any , roughages , they have the characteristic trimness of middle asso- ciated with limited paunch development . Calves are usually between 3 and 8 months of age , have subsisted partially ...
... milk . Since vealers have consumed little , if any , roughages , they have the characteristic trimness of middle asso- ciated with limited paunch development . Calves are usually between 3 and 8 months of age , have subsisted partially ...
Página 59
... milk and the bellies are commonly termed " wet " . However , the smoothness or dryness of bellies has little appreciable effect on the basic grade determining factors and the standards contain no provision for alter- ing the grade of a ...
... milk and the bellies are commonly termed " wet " . However , the smoothness or dryness of bellies has little appreciable effect on the basic grade determining factors and the standards contain no provision for alter- ing the grade of a ...
Página 64
... milk production and not completely dry . Since smoothness and dryness of the underline have little ef- fect on the basic grade determining factors , no provision is made in the standards for altering the grade of slaughter sows due to ...
... milk production and not completely dry . Since smoothness and dryness of the underline have little ef- fect on the basic grade determining factors , no provision is made in the standards for altering the grade of slaughter sows due to ...
Página 177
... milk stage or before and may contain small , shriveled kernels and a little " filled " grain . The grain shall have been cut in the early dough stage or before and may contain half - formed kernels and some " filled " grain , although ...
... milk stage or before and may contain small , shriveled kernels and a little " filled " grain . The grain shall have been cut in the early dough stage or before and may contain half - formed kernels and some " filled " grain , although ...
Página 184
... Milk . ing . 58.109 58.31 Reinspection or regrading certificate or report . 58.110 Rules and regulations . USDA ... MILK AND FARM SEPARATED CREAM 58.142 Transportation and protection of raw material while in transit . Specifications for ...
... Milk . ing . 58.109 58.31 Reinspection or regrading certificate or report . 58.110 Rules and regulations . USDA ... MILK AND FARM SEPARATED CREAM 58.142 Transportation and protection of raw material while in transit . Specifications for ...
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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
Pasajes populares
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...