You searched for: écailles [ Turn off colors ]
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Last Update: 2011-03-08 |
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Last Update: 2009-12-17 |
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Last Update: 2010-10-22 |
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Last Update: 2012-01-26 |
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Last Update: 2011-09-22 |
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Last Update: 2011-09-24 |
Fréquence (Hz) | Poulets | Dindes et dindons | Canards et oies | Cailles |
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Frequency (Hz) | Chickens | Turkeys | Ducks and geese | Quails |
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Last Update: 2009-01-01 |
Poules, dindes, pintades, canards, oies, cailles, pigeons, faisans, perdrix.
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Fowl, turkeys, guinea fowl, ducks, geese, quails, pigeons, pheasants and partridges.
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Last Update: 2009-01-01 |
lièvre, lapin et gibier (antilope, cervidés, sanglier, faisan, grouse, pigeon, caille, etc.),
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hare, rabbit and game (antelope, deer, boar, pheasant, grouse, pigeon, quail, etc.),
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Last Update: 2009-01-01 |
«(1) Viandes fraîches de volaille: les viandes fraîches provenant des espèces suivantes: poules, dindes, pintades, canards, oies, cailles, pigeons, faisans et perdrix vivant à l'état domestique, n'ayant subi aucun traitement de nature à assurer leur conservation. Toutefois, les viandes traitées par le froid sont à considérer comme fraîches.»
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'(1 ) fresh poultrymeat: fresh meat from the following species: live domestic hens, turkeys, guinea fowls, ducks, geese, quail, pigeons, pheasants and partridges which have not been treated to ensure their preservation'.
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Last Update: 2009-01-01 |
poules, dindes, pintades, cailles, faisans, perdrix et canards;
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fowls, turkeys, guinea fowls, quails, pheasants, partridges and ducks.
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Last Update: 2009-01-01 |
Drois á l'importationQuantités0406 10 -Fromages frais (y compris le fromage de lactosérum) non fermentés et caille - botte ²/3 du prélèvement 0406 20 -Fromages râpés ou en poudre, de tous types Selon le type de fromage 0406 30 -Fromages fondus, autres que râpés ou en poudre ¹/3 du prélèvement 0406 40 -Fromages à pâtes persillée ¹/6 du prélèvement 0406 90 -Autres fromages :
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Import duty Quantity0406 10 -Fresh cheese (including whey cheese), not fermented, and cured 2/3 of the levy 0406 20 -Grated or powdered cheese, of all kinds levy according to the kind of cheese 0406 30 -Processed cheese, not grated or powdered 1/3 of the levy 0406 40 -Blue-veined cheese 1/6 of the levy 0406 90 -Other cheeses:
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Last Update: 2009-01-01 |
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Last Update: 2008-03-04 |
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