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 |
Din interiorul cărții
Rezultatele 6 - 10 din 100
Pagina 66
... texture upon eating ; not lumpy ; and the product is free from a “ pasty ” or “ salvy ” texture . ( 2 ) Chunk ( or chunky ) . There is a high proportion of apple chunks present and any fine apple particles that may be present no more ...
... texture upon eating ; not lumpy ; and the product is free from a “ pasty ” or “ salvy ” texture . ( 2 ) Chunk ( or chunky ) . There is a high proportion of apple chunks present and any fine apple particles that may be present no more ...
Pagina 70
... texture of the units and to the tendency to retain their conforma- tion without material softening or dis- integration . ( 1 ) " Mushy apples " means slices or units or portions thereof that are a pulpy mass and of a consistency ...
... texture of the units and to the tendency to retain their conforma- tion without material softening or dis- integration . ( 1 ) " Mushy apples " means slices or units or portions thereof that are a pulpy mass and of a consistency ...
Pagina 79
... texture that is typical , that may be slightly granular or slightly firm , and that the skins are tender . ( b ) ( C ) classification . If the canned dried beans possess a fairly good charac- ter , a score of 28 to 33 points may be ...
... texture that is typical , that may be slightly granular or slightly firm , and that the skins are tender . ( b ) ( C ) classification . If the canned dried beans possess a fairly good charac- ter , a score of 28 to 33 points may be ...
Pagina 96
... texture . ( b ) The relative importance of each factor which is scored is expressed nu- merically on the scale of 100. The maxi- mum number of points that may be given each such factor is : Factors : Color . Uniformity of size and shape ...
... texture . ( b ) The relative importance of each factor which is scored is expressed nu- merically on the scale of 100. The maxi- mum number of points that may be given each such factor is : Factors : Color . Uniformity of size and shape ...
Pagina 97
... texture . defects , and ( b ) The relative importance of each factor which is scored is expressed nu- merically on the scale of 100. The maxi- mum number of points that may be given each such factor is : Factors : Color . Uniformity of ...
... texture . defects , and ( b ) The relative importance of each factor which is scored is expressed nu- merically on the scale of 100. The maxi- mum number of points that may be given each such factor is : Factors : Color . Uniformity of ...
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
13 points 20 points Absence of defects affect the appearance appearance or eating apricots Ascertaining the grade Brix 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 french fried potatoes given a score graded above Substandard graded above U. S. Grades of Frozen grapefruit juice INSPECTION AND CERTIFICATION lima beans limiting rule LOT INSPECTION means meet the requirements normal flavor okra orange juice ounces peas percent points when scored possess a fairly possess a reasonably practically free processed product Product description raisins reasonably free reasonably good color Recommended fill regardless sample unit score not less score of 14 scored in accordance scoring system outlined seriously blemished slices SStd Standards for Grades stems style subpart Subpart-United States Standards total score U. S. Choice U. S. Grade U. S. Standard vegetable
Pasaje populare
Pagina 318 - The lower face of the disc is a smooth, plane surface horizontal to the vertical axis of the rod. A device to which weight may be added is affixed to the upper end of the rod. Before lowering the disc to the cotyledon, adjust the combined weight of disc, rod, and device to 100 grams. After measuring the height of the cotyledon, and shifting the plate, if necessary, so that the cotyledon is under the approximate center of the disc, add weight to the device at a uniform, continuous rate of 12 grams...
Pagina 317 - Methods of analyses. (a) Brine flotation test. The brine flotation test utilizes salt solutions of various specific gravities to separate the peas according to maturity. The brine solutions are based on the percentage by weight of pure salt (NaCl) in solution. In making the test a 250 ml. glass beaker is filled with the brine solution to a depth of approximately two inches.
Pagina 139 - Such total weight of drained fruit is determined by the following method: Tilt the opened container so as to distribute the contents evenly over the meshes of a circular sieve which has been previously weighed. The diameter of the sieve is 8 inches if the quantity of contents of the container is less than 3 pounds, and 12 inches if such quantity is 3 pounds or more. The bottom of the sieve is wovenwire cloth which complies with the specifications for such cloth set forth under "2380 Micron (No. 8)"...