Search Results for: Cold-water shrimps smoked cooked
monocarboxylic acids, their anhydrides, halides, peroxides and peroxyacids; their halogenated, sulphonated, nitrated or nitrosated derivatives (hs code - ) accounted % of total exports to united states. followed by crustaceans, whether in shell or not, live, fresh, chilled, frozen, dried, salted or in brine; smoked
crustaceans, whether in shell or not, whether or not cooked before or during the smoking process; crustaceans, in shell, cooked by steaming or by boiling (hs code - ) & bed linen, table linen, toilet linen and kitchen linen (hs code - ) which accounted % and % of exports respectively to united states...
http://www.indiatradedata.com/what-india-import-export-united-states
monocarboxylic acids, their anhydrides, halides, peroxides and peroxyacids; their halogenated, sulphonated, nitrated or nitrosated derivatives (hs code - ) accounted % of total exports to united states. followed by crustaceans, whether in shell or not, live, fresh, chilled, frozen, dried, salted or in brine; smoked
crustaceans, whether in shell or not, whether or not cooked before or during the smoking process; crustaceans, in shell, cooked by steaming or by boiling (hs code - ) & bed linen, table linen, toilet linen and kitchen linen (hs code - ) which accounted % and % of exports respectively to united states...
http://www.indiatradedata.com/what-india-import-export-united-states
food preserving: freezing articles freezing articles storing food in the freezer. examples: almost all types of food can be frozen, including drinks, meats (raw and cooked), fruits, vegetables, meals, pesto, egg whites, oils, etc. freezing stops all bacteria (they cannot survive nor multiply in the freezing
cold temperature), and freezing does not change the texture or taste of uncooked meat. however, note that most fruits and a few vegetables can become mushy - others may need blanching prior to freezing such as beans or potatoes. don't forget to label and date food before freezing. below you will find...
http://www.foodpreserving.org/p/freezing.html