Harmonized System

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Section IV > Chapter 20 > Heading 2007 > 2007.9 > 2007.99

Classification opinions

… 2015 … 2.  Fruit spread obtained by a vacuum concentration cooking at 70 °C for 45 minutes, then a pasteurisation at 97 …

Section XVII > Chapter 87 > Heading 8701 > 8701.10

Classification opinions

… axle, an internal combustion engine (single cylinder, four-stroke cycle, air cooled, max. power : 4.8 (6.5) or 4.4 …

Section III > Chapter 15 > Heading 1511 > 1511.90

Classification opinions

… at controlled temperatures. The product is used as cooking oil, for shortening margarine and for the production …

Section XX > Chapter 95 > Heading 9503 > 9503.00

Classification opinions

… The vehicles are mechanically propelled by means of a four-stroke reciprocating piston engine and a continuously … cutters to create circle, square, star, and heart-shaped cookies, a textured rolling pin and an extruder. Application …

Section XIII > Chapter 70 > Heading 7020 > 7020.00

Classification opinions

… for mounting the fixed enclosure. Once assembled the panels look like an unframed glass corner unit attached to the …

Section XII > Chapter 64 > Heading 6402 > 6402.9 > 6402.99

Classification opinions

… sole. These shoes, which are closed at the front by two hook and loop fasteners (Velcro strips), are massproduced. …

Section IV > Chapter 24 > Heading 2404 > 2404.1 > 2404.12

Classification opinions

… The product is a prescription-only device used for smoking cessation purposes. It does not use heat in its …

Section VII > Chapter 39 > Heading 3926 > 3926.90

Classification opinions

… catheter adapter, valve/port for taking urine samples and a hook for attachment to a bed or mobile holder. Application … catheter adapter, valve/port for taking urine samples and a hook for attachment to a bed or mobile holder. Application …

Section XX > Chapter 94 > Heading 9405 > 9405.4 > 9405.42

Section IV > Chapter 20 > Heading 2005 > 2005.9 > 2005.99

Classification opinions

… moistened with water, pressed into a mould and then “cooked/popped” on exposure to heat and pressure; the product …