Code of Federal Regulations: Containing a Codification of Documents of General Applicability and Future Effect as of December 31, 1948, with Ancillaries and IndexDivision of the Federal Register, the National Archives, 1971 Special edition of the Federal Register, containing a codification of documents of general applicability and future effect ... with ancillaries. |
No grāmatas satura
1.–5. rezultāts no 100.
7. lappuse
... bone , skin , sinew , nerve , and blood ves- sels which normally accompany the muscle tissue and which are not sepa- rated from it in the process of dressing . This term does not include the muscle found in the lips , snout , or ears ...
... bone , skin , sinew , nerve , and blood ves- sels which normally accompany the muscle tissue and which are not sepa- rated from it in the process of dressing . This term does not include the muscle found in the lips , snout , or ears ...
23. lappuse
... bone . Beyond the ribeye , the knife cut shall continue between the 12th and 13th ribs to a point which will adequately expose the distribution of fat and lean in this area . The knife cut may be made prior to or following the saw cut ...
... bone . Beyond the ribeye , the knife cut shall continue between the 12th and 13th ribs to a point which will adequately expose the distribution of fat and lean in this area . The knife cut may be made prior to or following the saw cut ...
24. lappuse
... bones and cartilages— especially the split chine bones - and the color and texture of the lean flesh . the split chine bones , ossification changes occur at an earlier stage of maturity in the posterior portion of the vertebral col- umn ...
... bones and cartilages— especially the split chine bones - and the color and texture of the lean flesh . the split chine bones , ossification changes occur at an earlier stage of maturity in the posterior portion of the vertebral col- umn ...
25. lappuse
... bones and cartilages than on the characteristics of the lean . In no case can the overall ma- turity of the carcass or cut be considered more than one full maturity group differ- ent from that indicated by its bones and cartilages . ( 0 ) ...
... bones and cartilages than on the characteristics of the lean . In no case can the overall ma- turity of the carcass or cut be considered more than one full maturity group differ- ent from that indicated by its bones and cartilages . ( 0 ) ...
27. lappuse
... bone . Beyond the ribeye , the knife cut shall continue between the 12th and 13th ribs to a point which will adequately expose the distribution of fat and lean in this area . The knife cut may be made prior to or following the saw cut ...
... bone . Beyond the ribeye , the knife cut shall continue between the 12th and 13th ribs to a point which will adequately expose the distribution of fat and lean in this area . The knife cut may be made prior to or following the saw cut ...
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Administrator Alfalfa amended appeal grading application approved backfat basis bones brisket C&MS carcass cartilages charge cheddar cheese cheese Choice grade clean color conformation equivalent containers cotton Cowpea cream cutability cuts determined domestic rabbits dry milk edible products equipment Federal Fees finish flanks flavor flesh grade and remain grade designation grade may compensate grading certificate grading service grain grasses hay Group inch inspec inspection or grading inspection service inspector issued June 20 kernels label lean lentils license maturity ment mid-point Milled Rice Mixed hay moderately odor official identification official plant ossification ovines packaging pasteurized peas percent poultry poultry products process cheese processing ready-to-cook receipt regulations remain eligible requirements ribeye ribs rooms rump sanitary shell eggs shoulders slaughter slightly thick specified as minimum Standard grade standards for grades storage Subpart thereof thin thoracic vertebrae tion U.S. Grade ucts Utility grade warehouse warehouseman weight Yield Grade
Populāri fragmenti
133. lappuse - butter" means the food product usually known as butter, and which is made exclusively from milk or cream, or both, with or without common salt, and with or without additional coloring matter, and containing not less than 80 percent by weight of milk fat, all tolerances having been allowed for. § 58.2622 Cream. The term "cream" when used in this subpart P means cream separated from milk produced by healthy cows.
223. lappuse - ... the official inspection mark. (c) Any label which bears the official inspection mark or any written, printed or graphic matter upon or accompanying any poultry product inspected or required to be inspected pursuant to the provisions of the regulations shall not bear any statement that is false or misleading. If the Administrator has reason to believe that any label in use or prepared for use is false or misleading in any particular, he may direct that the use of the label be withheld unless it...