The Code of Federal Regulations of the United States of AmericaU.S. Government Printing Office, 1971 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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Pagina 30
... olives . 52.3753 Styles of canned ripe olives . 52.3754 Grades of canned ripe olives . Uniformity of count and size . Absence of defects . Character . LOT INSPECTION AND CERTIFICATION 52.3844 Ascertaining the grade of a lot . SCORE ...
... olives . 52.3753 Styles of canned ripe olives . 52.3754 Grades of canned ripe olives . Uniformity of count and size . Absence of defects . Character . LOT INSPECTION AND CERTIFICATION 52.3844 Ascertaining the grade of a lot . SCORE ...
Pagina 33
... olives . 52.5444 Grades of green olives . 52.5484 Ascertaining the grade of a sample unit . 52.5485 Ascertaining the rating for the fac- tors which are scored . 52.5486 Color . 52.5487 52.5488 FACTORS OF QUALITY Defects . Flavor ...
... olives . 52.5444 Grades of green olives . 52.5484 Ascertaining the grade of a sample unit . 52.5485 Ascertaining the rating for the fac- tors which are scored . 52.5486 Color . 52.5487 52.5488 FACTORS OF QUALITY Defects . Flavor ...
Pagina 278
... Olives ... ----- do .. Do. Tomato paste ... Required ( hamburger relish ) . Mustard or pre- pared mustard . Do. Required in Required in mus- chow tard relish- optional in hamburger relish . chow and mustard pickles . ( f ) Fresh - pack ...
... Olives ... ----- do .. Do. Tomato paste ... Required ( hamburger relish ) . Mustard or pre- pared mustard . Do. Required in Required in mus- chow tard relish- optional in hamburger relish . chow and mustard pickles . ( f ) Fresh - pack ...
Pagina 595
... Olives SOURCE : $ 52.3751 to 52.3766 appear at 24 F.R. 8367 , Oct. 15 , 1959 , unless otherwise noted . PRODUCT DESCRIPTION , TYPES , STYLES , GRADES § 52.3751 Product description . Canned ripe olives are prepared from properly matured ...
... Olives SOURCE : $ 52.3751 to 52.3766 appear at 24 F.R. 8367 , Oct. 15 , 1959 , unless otherwise noted . PRODUCT DESCRIPTION , TYPES , STYLES , GRADES § 52.3751 Product description . Canned ripe olives are prepared from properly matured ...
Pagina 596
§ 52.3752 Types of canned ripe olives . Canned ripe olives are processed as two distinct types . Unless a specific type is stated in this subpart , " canned ripe olives " refers to such olives of either " ripe type " or " green - ripe ...
§ 52.3752 Types of canned ripe olives . Canned ripe olives are processed as two distinct types . Unless a specific type is stated in this subpart , " canned ripe olives " refers to such olives of either " ripe type " or " green - ripe ...
Alte ediții - Afișează-le pe toate
The Code of Federal Regulations of the United States of America ..., Volumul 1 Vizualizare completă - 1939 |
The Code of Federal Regulations of the United States of America ..., Volumul 3 Vizualizare completă - 1939 |
Termeni și expresii frecvente
20 points Absence of defects affect the appearance appearance or edibility apricots Ascertaining the grade Brix cherries classification comb honey count eating quality FACTORS OF QUALITY fail to meet fairly free fairly good color fill of container flavor and odor free from defects freestone peaches given a score graded above Substandard graded above U. S. Grades of Frozen grapefruit juice halves INSPECTION AND CERTIFICATION lima beans limeade limiting rule means meet the requirements normal flavor okra orange juice ounces peas peeled percent pitted points when scored possess a fairly possess a reasonably practically free PRODUCT DESCRIPTION reasonably free reasonably good color regardless sample unit score not less score of 14 score points Score sheet scored in accordance scoring system outlined seriously blemished sieve sirup slices SStd Standards for Grades stems style subpart Subpart-United States Standards texture tomato total score U. S. Choice U. S. Grade U. S. Standard whole
Pasaje populare
Pagina 184 - Without shifting the material on the sieve so incline the sieve as to facilitate the drainage. Two minutes from the time drainage begins, weigh the sieve and drained fruit. The weight so found, less the weight of the sieve, shall be considered to be the total weight of drained fruit.