TEST LIST
TEST LIST
TEST LIST
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
F237 Apricot<br />
F241 Gouda Cheese<br />
F242 Bing Cherry<br />
F244 Cucumber<br />
F245 Egg, Whole<br />
F246 Flour of Guar Kernel<br />
F247 Honey<br />
F248 Rosemary<br />
F252 Groats<br />
F253 Pine Nut<br />
F254 Plaice<br />
F255 Plum<br />
F256 Walnut<br />
F257 Coconut, Dessicated<br />
F258 Squid (Cuttlefish)<br />
F259 Grape<br />
F260 Broccoli<br />
F261 Asparagus<br />
F262 Eggplant/Aubergine<br />
F263 Pepperoni, Green<br />
F264 Eel<br />
F265 Cumin<br />
F267 Cardamon<br />
F268 Cloves<br />
F269 Basil<br />
F270 Ginger<br />
F271 Aniseed<br />
F272 Tarragon<br />
F273 Thyme<br />
F274 Marjoram<br />
F275 Lovage<br />
F276 Fennel (Fresh)<br />
F277 Dill<br />
F278 Bay Leaf (Laurel)<br />
F279 Chilli Pepper<br />
F280 Black Pepper<br />
F281 Curry<br />
F282 Nutmeg<br />
F283 Oregano<br />
F284 Turkey<br />
F287 Kidney Bean (Red Bean)<br />
F288 Blueberry<br />
F289 Date<br />
F290 Oyster<br />
F291 Cauliflower<br />
F292 Guava<br />
F293 Papaya<br />
F294 Maracuja<br />
F296 Carob Bean Flour<br />
F299 Sweet Chestnut<br />
F300 Goat Milk<br />
F302 Tangerine<br />
F303 Halibut<br />
F304 Spiny Lobster<br />
F306 Lime<br />
F307 Pike<br />
F308 Sardine<br />
F309 Chickpea<br />
F310 Allspice<br />
F313 Anchovy<br />
F314 Snail<br />
F315 Green Bean<br />
F316 Comfrey<br />
F317 Coriander<br />
F319 Beetroot<br />
F320 Crayfish<br />
F321 Horse<br />
F325 Saffron<br />
F327 Chervil<br />
F329 Pepper (White)<br />
F330 Juniper Berry<br />
F332 Baking Aid<br />
F333 Carp<br />
F334 Hops<br />
F335 Pepper, Green<br />
F336 Wine Vinegar<br />
F337 Wine Yeast<br />
F338 Wine, White<br />
F339 Wine, Red<br />
F340 Gelatin<br />
F341 Rose Hip Tea<br />
F342 Tumeric<br />
F344 Pepperoni, Red<br />
F346 Chives<br />
F350 Leerdam Cheese<br />
F351 Butter<br />
F352 Ewe's Milk<br />
F353 Chilli Bean<br />
F354 Caviar<br />
F355 Wheat Bran<br />
Individual allergens<br />
Page 5