 | 1914 - 1550 стор.
...mixing, in which case the water or ice shall not exceed 3 per cent, except as hereinafter provided. ial ruling of the board of health, the remain*, when...when shipped to such points as cm be reached within 3 per cent, but not in excess of an amount sufficient to make the product palatable. When water, in... | |
 | Michigan - 1913 - 940 стор.
...cent except as provided in the following paragraph. Sausages of the class which are cooked or smoked, such as Frankfort style, Vienna style and Bologna...in excess of three per cent, but not in excess of amount sufficient to make the sausage palatable. When water in excess of three per cent is added to... | |
 | Massachusetts - 1914 - 58 стор.
...mixing, in which case the water or ice shall not exceed three per cent, except as hereinafter provided. Sausages of the class which are smoked or cooked,...of three per cent, but not in excess of an amount sufficient to make the product palatable. When water, in excess of three per cent, and cereal are added... | |
 | Michigan. Department of Health - 1914 - 192 стор.
...cent except as provided in the following paragraph. Sausages of the class which are cooked or smoked, such as Frankfort style, Vienna style and Bologna...in excess of three per cent, but not in excess of amount sufficient to make the sausage palatable. When water in excess of three per cent is added to... | |
 | 1914 - 212 стор.
...cent except as provided in the following paragraph. Sausages of the class which are cooked or smoked, such as Frankfort style, Vienna style and Bologna...in excess of three per cent, but not in excess of amount sufficient to make the sausage palatable. When water in excess of three per cent is added to... | |
 | Michigan. Office of Dairy and Food Commissioner - 1914 - 308 стор.
...cent except as provided in the following paragraph. Sausages of the class which are cooked or smoked, such as Frankfort style, Vienna style and Bologna...in excess of three per cent, but not in excess of amount sufficient to make the sausage palatable. When water in excess of three per cent is added to... | |
 | United States. Public Health Service - 1915 - 556 стор.
...mixing, in which case the water or ice shall not exceed 3 per cent, except as hereinafter provided. Sausages of the class which are smoked or cooked,...Bologna style, may contain added water in excess of 3 per cent, but not in excess of an amount sufficient to make the product palatable. When water, in... | |
 | Michigan - 1915 - 210 стор.
...cent except as provided in the following paragraph. Sausages of the class which are cooked or smoked, such as Frankfort style, Vienna style and Bologna...in excess of three per cent, but not in excess of amount sufficient to make the sausage palatable. When water in excess of three per cent is added to... | |
 | 1915 - 736 стор.
...following paragraph. "Paragraph 3. Sausage of the class which are smoked or cooked, such as Frankfurt style, Vienna style, and Bologna style, may contain...of three per cent., but not in excess of an amount sufficient to make the product palatable. When water (in excess of three per cent.) and cereal are... | |
 | Massachusetts. State Board of Health - 1918 - 512 стор.
...mixing, in which case the water or ice shall not exceed three per cent, except as hereinafter provided. Sausages of the class which are smoked or cooked,...of three per cent, but not in excess of an amount sufficient to make the product palatable. When water, in excess of three per cent, and cereal are added... | |
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Sausage, water and cereal" shall appear on the label or on the product, but when no cereal is added, the addition of water need not be stated. 
