NRS 583.114 “Black spot” defined. “Black spot” means the presence of mold or bacteria in isolated areas inside the shell. [Part 2:164:1927; NCL § 5161]—(NRS A 1959, 245)
“Black spot” defined.
NRS 583.114, under MEAT, FISH, PRODUCE, POULTRY AND EGGS.
NRS 583.114