Harmonized System

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Section IV > Chapter 19 > Heading 1901

Explanatory notes

… such as milk, sugar, eggs, casein, albumin, fat, oil, flavouring, gluten, colouring, vitamins, fruit or other …

Section XV > Chapter 83 > Heading 8306

Explanatory notes

… or finish as ornaments. The group covers articles which have no utility value but are wholly ornamental, and … goods of the two following categories even though they have a utility value : (A)  Household or domestic articles …

Section VI > Chapter 29 > Heading 2941

Explanatory notes

… are   substances secreted by living micro‑organisms which have the effect of killing other micro‑organisms or … Those antibacterials produced by chemical synthesis that have no structural relation to natural antibiotics produced … and Certain synthetic antimicrobial products that have a structure closely related to that of a natural …

Section IV > Chapter 16 > Heading 1601

Explanatory notes

… meat offal (including guts and stomachs) or insects, which have been chopped or minced, or blood, enclosed in guts, … shape of sausages, i.e., a cylinder or similar shape having a cross‑section which is round, oval or rectangular … “Andouillettes” (small sausages made of chitterlings), saveloys, bolognas and similar specialities. (5)   Pâtés, …

Section I > Chapter 4 > Heading 0404

Explanatory notes

… constituents of milk which remain after the fat and casein have been removed) and modified whey (see Subheading Note 1 … products consisting of milk constituents, which do not have the same composition as the natural product, provided … does not cover  : (a)   Skimmed milk or reconstituted milk having the same qualitative and quantitative composition as …

Section I > Chapter 4 > Heading 0405

Explanatory notes

… Butter must be derived exclusively from milk and must have a milkfat content of 80 % or more but not more than 95 … containing milkfat as the only fat in the product, and having a milkfat content of 39 % or more but less than 80 % … sodium chloride, sugars, gelatine, starches; food colours; flavours; emulsifiers; thickening agents and preservatives. …

Section VI > Chapter 29 > Heading 2925

Explanatory notes

… - - Chlordimeform (ISO) 2925.29 - - Other (A) IMIDES Imides have the general formula (R=NH), where R is a dibasic acyl … * . Saccharin is an odourless, white crystalline powder having a very sweet taste; its sodium and ammonium salts have a lower sweetening power but are more soluble. Tablets …

Section I > Chapter 4 > Heading 0406

Explanatory notes

… following : cream or other dairy products, salt, spices, flavouring, colouring and water. (4)   Blue‑veined cheese … milk fat. They are classified in this heading only if they have the three following characteristics : (a)   a milkfat … the goods retain the character of cheese. Cheeses which have been coated with batter , dough or bread crumbs remain …

Section XI > Chapter 58 > Heading 5802

Explanatory notes

… beachrobes, leisure robes, toilet gloves, etc. They have a tight weft and two series of warp threads, one tight … patterns. However this heading does not cover fabrics having pile on one side only, all of the loops of which are … distinguished from the pile fabrics of heading 60.01, which have rows of chain stitches on the back of the fabric, by …

Section VI > Chapter 28 > Heading 2816

Explanatory notes

… (1)   Magnesium hydroxide (Mg(OH) 2 ). White powder, heavier than magnesium oxide; stable but forming the … oxide resembles strontium oxide in appearance, but is heavier (specific gravity about 5.5) and can crystallise. Used for preparing …