Search Results for: Mustard oil fractions
, oleostearin, oleo-oil and tallow oil, not emulsified or mixed or otherwise prepared fish-liver oils and their fractions, whether or not refined, but not chemically modified fish fats and oils and their fractions (other than liver oils), whether or not refined, but not chemically modified fats and oils
, nesoi, whether or not refined, but not chemically modified soybean oil and its fractions, crude, whether or not degummed soybean oil, and its fractions, refined but not chemically modified peanut (ground-nut) oil and its fractions, crude, not chemically modified peanut (ground-nut) oil and its fractions...
http://www.qizegypt.gov.eg/Page/HS_Code
, oleostearin, oleo-oil and tallow oil, not emulsified or mixed or otherwise prepared fish-liver oils and their fractions, whether or not refined, but not chemically modified fish fats and oils and their fractions (other than liver oils), whether or not refined, but not chemically modified fats and oils
, nesoi, whether or not refined, but not chemically modified soybean oil and its fractions, crude, whether or not degummed soybean oil, and its fractions, refined but not chemically modified peanut (ground-nut) oil and its fractions, crude, not chemically modified peanut (ground-nut) oil and its fractions...
http://www.qizegypt.gov.eg/Page/HS_Code
food preserving: infused oils infused oils q: how do you infuse oil?
fresh herbs can harbour moisture and a place for bacteria to grow, so use dried herbs when infusing oil. use a good quality olive oil. to infuse, combine the olive oil and the dried herbs/flavouring - some are heated in the oven, some are just infused by shaking the jars daily - details below. q: how...
http://www.foodpreserving.org/2016/08/infused-oils.html