Search Results for: Vegetable preserved by vinegar
the first digit), divisions (identified by the first and second digits), groups (identified by the first three digits), classes (identified by the first four digits) and subclasses (identified by all five digits, taken together). the codes for the sections range from through and each section may be
vegetables vegetables (uncooked or cooked by steaming or boiling in water), frozen vegetables provisionally preserved other preserved vegetables (including ,. , dried vegetables, canned vegetables ,. , and vegetables preserved in vinegar) - - - ------- ------- ---------------------------------------...
https://dgft.gov.in/sites/default/files/cpc_0.pdf
the first digit), divisions (identified by the first and second digits), groups (identified by the first three digits), classes (identified by the first four digits) and subclasses (identified by all five digits, taken together). the codes for the sections range from through and each section may be
vegetables vegetables (uncooked or cooked by steaming or boiling in water), frozen vegetables provisionally preserved other preserved vegetables (including ,. , dried vegetables, canned vegetables ,. , and vegetables preserved in vinegar) - - - ------- ------- ---------------------------------------...
http://dgft.gov.in/sites/default/files/cpc_0.pdf
the first digit), divisions (identified by the first and second digits), groups (identified by the first three digits), classes (identified by the first four digits) and subclasses (identified by all five digits, taken together). the codes for the sections range from through and each section may be
vegetables vegetables (uncooked or cooked by steaming or boiling in water), frozen vegetables provisionally preserved other preserved vegetables (including ,. , dried vegetables, canned vegetables ,. , and vegetables preserved in vinegar) - - - ------- ------- ---------------------------------------...
http://dgft.gov.in/sites/default/files/cpc_0.pdf
the first digit), divisions (identified by the first and second digits), groups (identified by the first three digits), classes (identified by the first four digits) and subclasses (identified by all five digits, taken together). the codes for the sections range from through and each section may be
vegetables vegetables (uncooked or cooked by steaming or boiling in water), frozen vegetables provisionally preserved other preserved vegetables (including ,. , dried vegetables, canned vegetables ,. , and vegetables preserved in vinegar) - - - ------- ------- ---------------------------------------...
http://dgft.gov.in/sites/default/files/cpc_0.pdf
the first digit), divisions (identified by the first and second digits), groups (identified by the first three digits), classes (identified by the first four digits) and subclasses (identified by all five digits, taken together). the codes for the sections range from through and each section may be
vegetables vegetables (uncooked or cooked by steaming or boiling in water), frozen vegetables provisionally preserved other preserved vegetables (including ,. , dried vegetables, canned vegetables ,. , and vegetables preserved in vinegar) - - - ------- ------- ---------------------------------------...
https://dgft.gov.in/sites/default/files/cpc_0.pdf
the first digit), divisions (identified by the first and second digits), groups (identified by the first three digits), classes (identified by the first four digits) and subclasses (identified by all five digits, taken together). the codes for the sections range from through and each section may be
vegetables vegetables (uncooked or cooked by steaming or boiling in water), frozen vegetables provisionally preserved other preserved vegetables (including ,. , dried vegetables, canned vegetables ,. , and vegetables preserved in vinegar) - - - ------- ------- ---------------------------------------...
http://dgft.gov.in/sites/default/files/cpc_0.pdf