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 8
... unless otherwise noted . DEFINITIONS § 53.1 Meaning of words . Words used in this subpart in the sin- gular form shall be deemed to import the plural , and vice versa , as the case may demand . For the purposes of such regulations , unless ...
... unless otherwise noted . DEFINITIONS § 53.1 Meaning of words . Words used in this subpart in the sin- gular form shall be deemed to import the plural , and vice versa , as the case may demand . For the purposes of such regulations , unless ...
Página 37
... unless otherwise noted . § 53.107 Differentiation between veal , calf , and beef carcasses . Differentiation between veal , calf , and beef carcasses is made primarily on the basis of the color of the lean , although such factors as ...
... unless otherwise noted . § 53.107 Differentiation between veal , calf , and beef carcasses . Differentiation between veal , calf , and beef carcasses is made primarily on the basis of the color of the lean , although such factors as ...
Página 48
... unless otherwise noted . § 53.120 Differentiation between vealers and calves . Young bovine animals are segregated for market purposes as vealers or calves . The basis for differentiation between vealers and calves is made primarily on ...
... unless otherwise noted . § 53.120 Differentiation between vealers and calves . Young bovine animals are segregated for market purposes as vealers or calves . The basis for differentiation between vealers and calves is made primarily on ...
Página 77
... Unless proper allowance is made for variations in fatness , animals carry- ing considerable finish may be assumed to have greater thickness of muscling throughout their loins and backs than actually is the case , whereas those which are ...
... Unless proper allowance is made for variations in fatness , animals carry- ing considerable finish may be assumed to have greater thickness of muscling throughout their loins and backs than actually is the case , whereas those which are ...
Página 81
... unless otherwise noted . Subpart A - Grading and Inspection of Domestic Rabbits and Edible Products Thereof § 54.1 GENERAL Definitions . Unless the context otherwise requires , the following terms shall have the fol- lowing meaning ...
... unless otherwise noted . Subpart A - Grading and Inspection of Domestic Rabbits and Edible Products Thereof § 54.1 GENERAL Definitions . Unless the context otherwise requires , the following terms shall have the fol- lowing meaning ...
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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...