Harmonized System

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Section IV > Chapter 22 > Heading 2209

Explanatory notes

… according to their origin : (1)   Wine vinegar . This is pale yellow to red in colour according to the type of wine … are generally yellowish in colour. (3)   Spirit vinegar , colourless in its natural state. (4)   Vinegar obtained from … and substitutes for vinegar which are used to flavour or pickle foodstuffs, may themselves be flavoured with …

Section VI > Chapter 35 > Heading 3502

Explanatory notes

… whey proteins 3502.90 - Other (1)   Albumins are animal or vegetable proteins.  The former are the more important and … of 6.38.  Whey protein concentrates containing 80 % or less by weight of whey proteins, calculated on the dry … of glues, foodstuffs, pharmaceutical products, for leather finishing, for treating textiles or paper …

Section XV > Chapter 74 > Heading 7410

Explanatory notes

… in this heading is obtained by rolling, hammering or electrolysis. It is in very thin sheets (in any case, not … gilding, etc., are very flimsy; they are generally interleaved with sheets of paper and put up in booklet form. Other foil, such as that used for making fancy …

Section IV > Chapter 16 > Heading 1602

Explanatory notes

… heading covers : (1)   Meat or meat offal which has been boiled ( other than by scalding or similar treatment ‑ see the General Explanatory Note to Chapter 2), steamed, grilled, fried, roasted or otherwise cooked. (2)   Pâtés, meat pastes, galantines and rillettes (potted mince), provided that they do not meet the …

Section V > Chapter 25 > Heading 2506

Explanatory notes

… to this Chapter; for this purpose, heat treatment designed solely to facilitate crushing is regarded as a process … Chapter Note 1. (b) It must not be of a variety and quality suitable for the manufacture of gem‑stones (e.g., rock … intended to be used for technical purposes, e.g., as piezo‑electric quartz or for the manufacture of parts of tools. …

Section X > Chapter 49 > Heading 4909

Explanatory notes

… heading covers : (i)    Printed or illustrated postcards regardless of whether they are for private, commercial or … indications of their use as postcards, and in which the whole or greater part of one side is devoted to pictorial … form of picture postcards, or consist of two or more folded leaves fastened together, one face or more being devoted to …

Section I > Chapter 4 > Heading 0405

Explanatory notes

… chloride, food colours, neutralising salts and cultures of harmless lactic-acid-producing bacteria. (See Note 3 (a) to this … (B) Dairy spreads. This group covers dairy spreads, i.e., spreadable emulsions of the water-in-oil type, containing …

Section VI > Chapter 28 > Heading 2839

Explanatory notes

… method of manufacture and the degree of purity. Occur in colourless crystals or in powder, in vitreous masses (water‑glass) … for manufacturing barium oxide and optical glass. (6)   Lead silicates . Occur as powder or in vitreous white …

Section V > Chapter 25 > Heading 2503

Explanatory notes

… by forcing superheated steam through pipes sunk in a bore hole (Frasch process). (3)   Unrefined sulphur obtained by … according to the process employed and the fineness of the particles. (7)   Sulphur, obtained by the sudden cooling of … vapours without passing through the liquid phase, which is insoluble, particularly in carbon disulphide (sulphur μ). …

Section VI > Chapter 29 > Heading 2924

Explanatory notes

… , the mono-amide of aspartic acid. Extracted from certain vegetables. Crystalline. (3) Open chain ureides …