Search Results for: Rock lobsters smoked cooked
hams, shoulders and cuts thereof, of swine, bone in, salted, in brine, dried or smoked meat of swine, bellies (bacon etc.) and cuts thereof, salted, in brine, dried or smoked meat of swine, nesoi, salted, in brine, dried or smoked meat of bovine animals, salted, in brine, dried or smoked meat, nesoi
, and edible meat offal, salted, in brine, dried, or smoked, including edible flours and meals of meat or meat offal meat and edible offal of primates, salted, in brine, dried or smoked; edible flours and meals thereof meat and edible offal of reptiles, salted, in brine, dried or smoked; edible flours...
http://www.qizegypt.gov.eg/Page/HS_Code
hams, shoulders and cuts thereof, of swine, bone in, salted, in brine, dried or smoked meat of swine, bellies (bacon etc.) and cuts thereof, salted, in brine, dried or smoked meat of swine, nesoi, salted, in brine, dried or smoked meat of bovine animals, salted, in brine, dried or smoked meat, nesoi
, and edible meat offal, salted, in brine, dried, or smoked, including edible flours and meals of meat or meat offal meat and edible offal of primates, salted, in brine, dried or smoked; edible flours and meals thereof meat and edible offal of reptiles, salted, in brine, dried or smoked; edible flours...
http://www.qizegypt.gov.eg/Page/HS_Code
and/or fried fish and fish products, including mollusks, crustaceans, and echinoderms . . . cooked fish and fish products . . . cooked mollusks, crustaceans, and echinoderms . . . fried fish and fish products, including mollusks, crustaceans, and echinoderms . . smoked, dried, fermented, and/or salted
- - - - - - - - - - - absence of viable spores or vegetative cells of clostridium botulinum and absence of botulinum toxin. . fermented fishery products absent/ g - - - - - - - - absence of viable spores or vegetative cells of clostridium botulinum and absence of botulinum toxin. version-x ( . ) smoked...
https://www.fssai.gov.in/upload/uploadfiles/files/Compendium_Food_Additives_Regulations_29_06_2020.pdf