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World Customs Organization
Organisation mondiale des douanes
Harmonized System
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Harmonized System
Edition
2022
2017
2012
2007
2002
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Spanish
Russian
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Correlation Tables
744 results for "King"
Section VI > Chapter 37 > Heading 3701 > 3701.30
Classification opinions
… a sheet of sensitised copper foil bonded to an in sulating
backing
, for the fabrication of electric circuits by …
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Section IV > Chapter 19 > Heading 1905 > 1905.3 > 1905.32
Classification opinions
… The average moisture content is 48 % by weight after
baking
and 45 % by weight after being frozen. Application of …
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Section XX > Chapter 95 > Heading 9508 > 9508.2 > 9508.24
Classification opinions
… This system executes movements corresponding to the action
taking
place in the film, intended to give the viewer the …
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Section IV > Chapter 24 > Heading 2404 > 2404.9 > 2404.92
Classification opinions
… source of nicotine by smokers who are attempting to stop
smoking
, comprising (i) a transparent, external protective …
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Section V > Chapter 25 > Heading 2530 > 2530.90
Classification opinions
… lake brine due to low temperature in winter. Prior to
packing
, the product is passed through a sieve with an …
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Section IX > Chapter 44 > Heading 4421 > 4421.9 > 4421.99
Classification opinions
… (such as forming fences, support plants, tethering animals,
marking
boundaries, etc.). They have a length of 1 to …
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Section XV > Chapter 73 > Heading 7318 > 7318.2 > 7318.29
Classification opinions
… a steel cam with two semi-helicoidal paths terminating in
locking
slots; (iv) a cotter-pin which is inserted in the …
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Section X > Chapter 48 > Heading 4811 > 4811.60
Classification opinions
… foil (i.e., on the face which will form the inside of the
packing
), printed on one side with texts or illustrations …
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Section XVII > Chapter 87 > Heading 8705 > 8705.90
Classification opinions
… by cardan shafts from the engine to the two axles and three
braking
systems. The vehicle has a driving cabin with …
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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 …
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