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 171
... pea family suitable for forage . ( y ) Foreign material . Foreign mate- rial shall be any of the following , singly or in combination : ( 1 ) Weeds , three- awn or wire grasses ( Aristida spp . ) , ticklegrass or winter bent ( Agrostis ...
... pea family suitable for forage . ( y ) Foreign material . Foreign mate- rial shall be any of the following , singly or in combination : ( 1 ) Weeds , three- awn or wire grasses ( Aristida spp . ) , ticklegrass or winter bent ( Agrostis ...
Página 181
... Pea- nut and Peanut Mixed hay . U. S. grade ( minimum percent of leaves , including whole peanut pods ) 1 Leafiness of peanut hay Color JO Maximum percent foreign material No. 1 25 No. 22 15 Shall be green to green- ish brown . May be ...
... Pea- nut and Peanut Mixed hay . U. S. grade ( minimum percent of leaves , including whole peanut pods ) 1 Leafiness of peanut hay Color JO Maximum percent foreign material No. 1 25 No. 22 15 Shall be green to green- ish brown . May be ...
Página 182
... pea hay , and peanut hay . ( b ) Grades for Mixed hay— ( 1 ) Grade requirements . Mixed hay shall be graded according to the grade require- ments and the specifications in §§ 57.1 through 57.12 for the kind of hay which predominates in ...
... pea hay , and peanut hay . ( b ) Grades for Mixed hay— ( 1 ) Grade requirements . Mixed hay shall be graded according to the grade require- ments and the specifications in §§ 57.1 through 57.12 for the kind of hay which predominates in ...
Página 254
... Peas Terms defined . 68.401 68.402 Principles governing application of standards . 68.403 Grades , grade requirements and designations , and factor determi- nations and designations . Subpart G - United States Standards for Split Peas ...
... Peas Terms defined . 68.401 68.402 Principles governing application of standards . 68.403 Grades , grade requirements and designations , and factor determi- nations and designations . Subpart G - United States Standards for Split Peas ...
Página 255
Subpart G - United States Standards for Split Peas Sec . 68.501 Terms defined . 68.502 Principles governing application of standards . 68.503 Grades , grade requirements and grade designations . Subpart H - United States Standards for ...
Subpart G - United States Standards for Split Peas Sec . 68.501 Terms defined . 68.502 Principles governing application of standards . 68.503 Grades , grade requirements and grade designations . Subpart H - United States Standards 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
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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...