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, 1994 Special edition of the Federal Register, containing a codification of documents of general applicability and future effect ... with ancillaries. |
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Pagina 77
... ( slightly translucent ) 16-17 and Certification of Processed and Vegetables , Processed Pr Thereof , and Certain Other Pro Food Products " ( 7 CFR 52.1 th 52.83 ) . $ 52.310 Score sheet for canned juice . Size and kind of container ...
... ( slightly translucent ) 16-17 and Certification of Processed and Vegetables , Processed Pr Thereof , and Certain Other Pro Food Products " ( 7 CFR 52.1 th 52.83 ) . $ 52.310 Score sheet for canned juice . Size and kind of container ...
Pagina 78
... Slight Moderate Nonamorphous sedi- § 52.308 Requirements for grades . Color TABLE I. - STYLE I , CLEAR Factors Grade B Reasonably good ( slightly translucent ) 16-17 and Certification of Processed Fruits and Vegetables , Processed ...
... Slight Moderate Nonamorphous sedi- § 52.308 Requirements for grades . Color TABLE I. - STYLE I , CLEAR Factors Grade B Reasonably good ( slightly translucent ) 16-17 and Certification of Processed Fruits and Vegetables , Processed ...
Pagina 80
... Slightly tart or slightly bland . Free from astringent flavor . Slightly tart to sweet . Free from astringent flavor Grade B Dull , reasonably uniform , typical of variety or va- rieties used . Slightly brown , slightly pink or slightly ...
... Slightly tart or slightly bland . Free from astringent flavor . Slightly tart to sweet . Free from astringent flavor Grade B Dull , reasonably uniform , typical of variety or va- rieties used . Slightly brown , slightly pink or slightly ...
Pagina 81
... Slightly tart or slightly bland . Free from astringent flavor . Slightly tart to sweet , free from astringent flavor . Flavor is distinct and characteristic of the added spice ( s ) or flavoring ( s ) but not strong . able flavors and ...
... Slightly tart or slightly bland . Free from astringent flavor . Slightly tart to sweet , free from astringent flavor . Flavor is distinct and characteristic of the added spice ( s ) or flavoring ( s ) but not strong . able flavors and ...
Pagina 94
... slightly grainy or slightly lumpy . The product may have a thick consistency but is practically free from " matting " and when emptied on a flat surface may have practically no separation of liq- uid ; or , the product may have a thin ...
... slightly grainy or slightly lumpy . The product may have a thick consistency but is practically free from " matting " and when emptied on a flat surface may have practically no separation of liq- uid ; or , the product may have a thin ...
Alte ediții - Afișează-le pe toate
Code of Federal Regulations: Containing a Codification of Documents of ... Vizualizare completă - 1976 |
Code of Federal Regulations: Containing a Codification of Documents of ... Vizualizare completă - 1976 |
Code of Federal Regulations: Containing a Codification of Documents of ... Vizualizare completă - 1982 |
Termeni și expresii frecvente
20 points Absence of defects affect the appearance apricots Ascertaining the grade Brix cherries classification comb honey count damaged diameter eating quality erwise FACTORS OF QUALITY fail to meet fairly free fairly good color fects Federal Food fill of container fill weight flavor and odor free from defects given a score graded above Substandard graded above U.S. Grades of Frozen halves INSPECTION AND CERTIFICATION juice June 27 lima beans limeade limiting rule means meet the requirements minimum drained weight normal flavor okra ounces peas pieces pitted possess a fairly possess a reasonably practically free Product description quality factors reasonably free reasonably good color Redesignated at 42 regardless sample unit score not less Score points Score sheet scored in accordance scoring system outlined sieve similar varietal sirup slices SStd Standards for Grades stem style subpart Subpart-United States Standards Table texture tomato total score U.S. Choice U.S. Grade U.S. Standard whole
Pasaje populare
Pagina 638 - Bulk or barreled sauerkraut, hereinafter referred to as "sauerkraut" or "bulk sauerkraut" is the product of characteristic acid flavor, obtained by the full fermentation, chiefly lactic, of properly prepared and shredded cabbage in the presence of not less than 2 percent nor more than 3 percent of salt. It contains, upon completion of the fermentation, not less than 1.5 percent of acid, expressed as lactic acid. § 52.3452 Grades of bulk sauerkraut. (a) "US Grade A (First Quality...
Pagina 48 - ... sample size the lot meets the requirement; (2) If the number of deviants (as defined in connection with the specific requirement) in the sample exceeds the acceptance number prescribed for the sample size the lot fails the requirement.
Pagina 43 - ... sample units: Provided further, That — (1) Such sample complies with the applicable standards of quality promulgated under the Federal Food, Drug, and Cosmetic Act; (2) Such sample complies with the product description; (3) Such sample meets the indicated grade with respect to factors of quality which are not rated by score points; and (4) With respect to those factors of quality which are rated by score points, each of the following requirements is met...
Pagina 480 - Reasonably good texture" means that the external surfaces of the units may be slightly hard or slightly tough, show no more than a moderate separation from the interior portion, and are not excessively oily; the interior portions are well cooked, reasonably tender, and reasonably free from sogginess.