Rule of inspection of dried gourd shavings for export

Rules for inspection of dried gourd shavings for export

Processing technology of dry stoving pieces of hemirhamphus quoyi

Processing technology of dry needlefish fillets

Do not use too much salt when using the dry salting method

Do not use too much salt when using the dry salting method.

Method for inspection of driedcasings for export

Method for inspection of dried casings for export

The study of drying process of fresh ginger with microwave - heated wind

Research on the process of hot air drying fresh ginger

Mdf fiberboards. specifications. part 5: requirements for dry process boards

Fiberboards. Specifications. Part 5: Dry pepper board

Screening of resistance for the varieties of dry pepper against anthraose disease

Screening of resistance to anthraose dry pepper resources

Herbs and spices ready for food use - specification for dried cumin whole and ground

Herbs and spices ready for food use. Part 5: Dried cumin

The technology for the drying of zanthoxylum schinifopum simulating its natural drying

Research on the drying and process of imitating natural drying of green peppercorns

Class29: meat, fish, poultry and game; meat extracts; preserved, dried and cooked fruits and vegetables; jelpes, jams, fruit sauces; eggs, milk and milk products; edible oils and fats

Category 29: meat, fish, poultry and game, gravies, pickled, dried and cooked Fruits and vegetables, jellies, jams, preserves, eggs, milk and dairy products, edible oils and greases.

Class 29 meat, fish, poultry and game; meat extracts; preserved, dried and cooked fruits and vegetables; jelpes, jams, fruit sauces; eggs, milk and milk products; edible oils and fats

Trademark Registration Class 29 Meat, fish, poultry and game, gravies, pickled, dried and cooked fruits and vegetables, jellies, jams, preserves, eggs, milk and dairy products, edible oils and greases.