… 1. Butterfat mixture in the form of a water-in-oil type spreadable emulsion and used in … % casein. Adoption : 1997 … 2. Butterfat mixture in the form of a water-in-oil emulsion used in the food industry, … 4) and 6. Adoption : 2001 … 3. Butterfat mixture in the form of a water-in-oil emulsion used in the food industry, …
… , also known as vitamin B3, is an organic compound with the formula C6H5NO2 and, depending on the definition used, one … , also known as vitamin B3, is an organic compound with the formula C6H6N2O and, depending on the definition used, one …
… , obtained from defatted soya-bean flakes by the removal of fermentable sugars, the elimination of antigens, heat … Opinion 2304.00/1. Adoption : 1991 … 2. Preparation in the form of a powder, consisting of soya protein isolate (75.05 … 1 and 6. Adoption : 2009 … 3. Food preparation in powder form which contains soya protein isolate (93.425 %), whey …
… light-up water level gauge, a heating element with safety thermostat, a vessel for distilled water and a pump; (iii) … control, external water level control, safety valve, double thermostat and thermofuse, steam pressure manometer, water discharge tap, …
… silicon dioxide particles (not less than 80 % by weight), formed as a by-product during the manufacture of silicon or … it is used as a multifunctional enterosorbent that binds harmful substances such as allergens, toxins, bacteria and …
… field, calculates where the touch occurred and sends that information to the application processor of the mobile … of a mobile phone. It has four rounded edges, and is cut to conform to the front face of the mobile phone with holes for … upper glass (featuring a transparent conductive layer formed as indium tin oxide (ITO) patterns inside of its …
… vegetables, shelled (heading 07.13); (b) sweet corn in the forms specified in headings 11.02 to 11.04; (c) flour, … but nevertheless remain classified in heading 07.12. The term “chilled” means that the temperature of a product has …
Legal note
… vegetables, shelled (heading 07.13); (b) sweet corn in the forms specified in headings 11.02 to 11.04; (c) flour, …
… : 2015 … 2. Fresh cheese , composed of concentrated, fermented skimmed milk (80 %), fruit preparation … the two cultures Lactobacillus bulgaricus and Streptococcus thermophilus . The protein content in the dairy part is 9.5 … preparation (strawberry), while the upper layer is in the form of a white dairy product. Application of GIRs 1 and 6. …
… dishes , obtained from fish and crustaceans (singly or intermixed), put up as a paste which, because of the degree … food preparations. Adoption : 1968 … 3. Mint sauce , in the form of a dark green thick suspension containing a … Adoption : 1999 … 4. Oriental sweet and sour sauce , in the form of a reddish suspension containing visible pieces (1 to …
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