Search Results for: Plaice fish
fillets, frozen fish loins, yellow fin fillet, pollock fillet, salmon fillet, arrow tooth flounder, mozambique shrimp, jellyfish, wild clams. dandong sea-gull seafood company one of the biggest frozen seafood and salted seafood importer in china. the category imported is salted jelly fish, ribbon fish
, yellow croaker, t.t. croaker and silver croaker, cuttle fish and so on. delago seafood limited we are international seafood contracted processor, importer and exporter; frozen fish ribbonfish, croaker, katti fish, cuttlefish, octopus, sole fish, pomfret, tilapia, code, white grouper, horse mackerel...
http://www.seafoodtrading.net/asia/china-seafood
edible meat offal of rabbits or hares, fresh, chilled or frozen . meat and edible offal of deer, fresh, chilled or frozen . frog legs, fresh, chilled or frozen . meat of swine other than hams, shoulders, bellies (streaky) and cuts thereof, salted, in brine, dried or smoked . live ornamental freshwater fish
. live ornamental fish, other than freshwater . live trout . live eels . live carp . other live fish, atlantic & pacific bluefin tunas . other live fish, southern bluefin tunas . live tench (tinca tinca), sheatfish (silurus glanis), bighead carp (aristichthys nobilis) and other fish, nesoi . trout,...
https://www.smithweb.com/wp-content/uploads/Tariff_List_09.17.18.pdf
. - - mg/l, exposure time h toxicity to fish: lc = mg/l, exposure time h, leuciscus idus toxicity (pseudomonas putida): ec : mg/l, exposure time h. aquatic toxicity (chronic) quaternary ammonium compounds (cas no. - - ) toxicity to fish (chronic): noec - mg/l, exposure time d, leuciscus idus (golden
. - - mg/l, exposure time h toxicity to fish: lc = mg/l, exposure time h, leuciscus idus toxicity (pseudomonas putida): ec : mg/l, exposure time h. aquatic toxicity (chronic) quaternary ammonium compounds (cas no. - - ) toxicity to fish (chronic): noec - mg/l, exposure time d, leuciscus idus (golden...
https://www.interchemie.ee/wp-content/uploads/2020/04/ALCODEX_SDS_ver-1.0_02.03.2020-ENG.pdf