Search Results for: Chilled sugar beet
bone in, frozen meat of swine, nesoi, frozen carcasses and half-carcasses of lamb, fresh or chilled carcasses and half-carcasses of sheep, fresh or chilled meat of sheep, cuts with bone in, nesoi, fresh or chilled meat of sheep, boneless, fresh or chilled carcasses and half-carcasses of lamb, frozen
offal, fresh, chilled or frozen frogs' legs, fresh, chilled or frozen meat and edible meat offal of primates, fresh, chilled or frozen meat and edible meat offal of whales, dolphins and porpoises or of manatees and dugongs, fresh, chilled or frozen meat and edible meat offal of reptiles, fresh, chilled...
http://www.qizegypt.gov.eg/Page/HS_Code
bone in, frozen meat of swine, nesoi, frozen carcasses and half-carcasses of lamb, fresh or chilled carcasses and half-carcasses of sheep, fresh or chilled meat of sheep, cuts with bone in, nesoi, fresh or chilled meat of sheep, boneless, fresh or chilled carcasses and half-carcasses of lamb, frozen
offal, fresh, chilled or frozen frogs' legs, fresh, chilled or frozen meat and edible meat offal of primates, fresh, chilled or frozen meat and edible meat offal of whales, dolphins and porpoises or of manatees and dugongs, fresh, chilled or frozen meat and edible meat offal of reptiles, fresh, chilled...
http://www.qizegypt.gov.eg/Page/HS_Code
mg % mg % mg % mg % mg % mg % iron mg % mg % mg % mg % . mg % mg % . mg % mg % potassium mg % mg % mg % mg % mg % mg % mg % mg % *percent daily values are based on a calorie diet. item # redi grilledtm alaska pollock pieces: alaska pollock, water, contains % or less of: dextrose, grill seasoning (sugar
contains fish (alaska pollock) item # redi grilledtm sockeye salmon ingredients: sockeye salmon, water, sodium tripolyphosphates (to retain moisture). contains fish (sockeye salmon). item # , , redi grilledtm alaska salmon ingredients: pink and/ or keta salmon, water, contains % or less of: salt, sugar...
https://www.tridentseafoods.com/wp-content/uploads/2019/12/TRFS-0719-5385-POS-Redi-Grilled-3-0-FA-Single-Page.pdf