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.