Harmonized System

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Show last update onlyCorrelation Tables
1924 results for "学历证书电子档案<网址:ｚｊｗ２１１.ｃｏｍ>黑河医院出院小结模板/样子-一比一仿康考迪亚大学文凭毕业证<网址:ｚｊｗ２１１.ｃｏｍ>英国怎么仿制mo"

Section IV > Chapter 22 > Heading 2205 > 2205.90

Classification opinions

… , with a basis of Marsala wine, flavoured with eggs (or almonds) and with aromatic materials. Adoption :1960 … 2. …

Section XVIII > Chapter 90 > Heading 9026 > 9026.20

Classification opinions

… 1. "Emergency Kit" for motor vehicles, set put up for retail sale , with the …

Section X > Chapter 49 > Heading 4901 > 4901.9 > 4901.99

Classification opinions

… required for the maintenance and repair of various marks of motor vehicles distributed by the same manufacturer, …

Section IV > Chapter 19 > Heading 1901 > 1901.20

Classification opinions

… agent, malt extract, partly hydrogenated vegetable oil, modified starch, garlic and spices. Before consumption the …

Section VII > Chapter 39 > Heading 3926 > 3926.20

Classification opinions

… made of two equal-sized transparent sheets of plastics, cut more or less in the shape of a foot and bonded together to …

Section VI > Chapter 32 > Heading 3203 > 3203.00

Classification opinions

… content giving a pigmentation forty to fifty times more intense than that of natural red wine having normal …

Section VI > Chapter 33 > Heading 3302 > 3302.90

Classification opinions

… % by weight). The odoriferous substances consist mainly of limonene (approximately 80 % by weight), citral, linalool …

Section IV > Chapter 16 > Heading 1602 > 1602.50

Classification opinions

… (with bun) or a roast beef sandwich (with bun), each with more than 20 % by weight of meat, packaged for retail sale …

Section XV > Chapter 81 > Heading 8112 > 8112.2 > 8112.29

Classification opinions

… production of the alloys, the cylinders are placed in a molten aluminium bath to precipitate bonding of the …

Section IV > Chapter 19 > Heading 1905 > 1905.3 > 1905.32

Classification opinions

… After the product is fully baked, it is frozen. The average moisture content is 48 % by weight after baking and 45 % by …

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