Search Results for: Chilled salmonidae fish meat
keyword agriculture, forestry & fishery, foodstuffs ( ) food products ( ) meat and meat preparations ( ) fish and crustaceans and their preparations ( ) fresh vegetables (included those that have been frozen, chilled or salted.) ( ) fresh fruit (included those that have been frozen, chilled or salted
.) ( ) cereals and flour ( ) other food (including fresh, chilled, frozen, salted, dried and smoked foods but excluding processed foods) ( ) processed foods (excluding meat and fish and crustceans) ( ) dairy products and eggs, honey ( ) sugar, sugar preparations and confectionery ( ) processed vegetables...
https://www.jetro.go.jp/ttppoas/index.html
meat of bovine animals, cuts with bone in (other than half or whole carcasses), fresh or chilled meat of bovine animals, boneless, fresh or chilled carcasses and half-carcasses of bovine animals, frozen meat of bovine animals, cuts with bone in (other than half or whole carcasses), frozen meat of bovine
animals, boneless, frozen carcasses and half-carcasses of swine, fresh or chilled meat of swine, hams, shoulders and cuts thereof, with bone in, fresh or chilled meat of swine, nesoi, fresh or chilled carcasses and half-carcasses of swine, frozen meat of swine, hams, shoulders and cuts thereof with...
http://www.qizegypt.gov.eg/Page/HS_Code
, cooked ham, chopped meat, canned chicken, canned mutton and goat meat and other related meat products brewed vinegar and synthetic vinegar nil (iii) foods not specified [assorted subtropical fruits, edible peel assorted subtropical fruits, inedible peel berries and other small fruits citrus fruits
of cattle, sheep and pig (also applies to fat from meat) poultry meat cattle, edible offal of pig, edible offal of poultry, edible offal of edible fats and oils (edible fats and oils not covered by individual standards) fish margarine minarine named animal fats (lard, rendered pork fat, premier jus...
https://www.fssai.gov.in/upload/uploadfiles/files/Compendium_Contaminants_Regulations_20_05_2019.pdf