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 5
... thereof . Grading and inspection of poultry and edible products thereof ; and United States classes , standards , and grades with respect thereto . SUBCHAPTER D - REGULATIONS UNDER THE POULTRY PRODUCTS INSPECTION ACT 81 Inspection of ...
... thereof . Grading and inspection of poultry and edible products thereof ; and United States classes , standards , and grades with respect thereto . SUBCHAPTER D - REGULATIONS UNDER THE POULTRY PRODUCTS INSPECTION ACT 81 Inspection of ...
Página 10
... thereof , to show inspection , class , grade , quality , size , quantity , or condition of the products ( including the compliance of products with applicable specifica- tions ) , or to maintain the identity of products for which ...
... thereof , to show inspection , class , grade , quality , size , quantity , or condition of the products ( including the compliance of products with applicable specifica- tions ) , or to maintain the identity of products for which ...
Página 79
... THEREOF ; AND UNITED STATES SPECIFICATIONS FOR CLASSES , STANDARDS , AND GRADES WITH RESPECT THERETO Subpart A - Grading and Inspection of Domestic Rabbits and Edible Products Thereof GENERAL Sec . 54.1 54.2 54.3 54.4 Definitions ...
... THEREOF ; AND UNITED STATES SPECIFICATIONS FOR CLASSES , STANDARDS , AND GRADES WITH RESPECT THERETO Subpart A - Grading and Inspection of Domestic Rabbits and Edible Products Thereof GENERAL Sec . 54.1 54.2 54.3 54.4 Definitions ...
Página 81
... Thereof U.S. SPECIFICATIONS FOR CLASSES OF READY- To - Cook DOMESTIC RABBITS General . 54.260 54.261 Fryer or young rabbit . 54.262 Roaster or mature rabbit . U.S. SPECIFICATIONS FOR STANDARDS OF QUALITY FOR INDIVIDUAL READY - TO - COOK ...
... Thereof U.S. SPECIFICATIONS FOR CLASSES OF READY- To - Cook DOMESTIC RABBITS General . 54.260 54.261 Fryer or young rabbit . 54.262 Roaster or mature rabbit . U.S. SPECIFICATIONS FOR STANDARDS OF QUALITY FOR INDIVIDUAL READY - TO - COOK ...
Página 82
... thereof or each unit of the representative sample thereof drawn by a grader and issues a grading certificate with respect thereto , except that with respect to grad- ing service performed on a resident basis the issuance of a grading ...
... thereof or each unit of the representative sample thereof drawn by a grader and issues a grading certificate with respect thereto , except that with respect to grad- ing service performed on a resident basis the issuance of a grading ...
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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...