Spisak roba svrstanih u skladu sa uredbama Evropske unije koje su ...
Spisak roba svrstanih u skladu sa uredbama Evropske unije koje su ...
Spisak roba svrstanih u skladu sa uredbama Evropske unije koje su ...
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
Celex No:<br />
Regulation No/Date:<br />
OJ L No/Date<br />
"Sl. gl. RS"<br />
br./datum<br />
Discription of goods Opis robe CN oznaka<br />
31991R0964,<br />
964/91 of 18.4.1991,<br />
(OJ L 100, 20.4.1991, p.14)<br />
. http<br />
084/2013,<br />
24/09/2013<br />
Mushrooms of the genus Agaricus, completely<br />
simmered. The mushrooms are immersed in water to<br />
which <strong>sa</strong>lt and/or citric acid and/or SO2 may<br />
have been added, and then chilled. These<br />
mushrooms are not put up in packs for retail<br />
<strong>sa</strong>le and are generally used as a starting<br />
material in the canning industry<br />
Pečurke vrste Agaricus, potpuno kuvane na<br />
temperaturi nešto ispod tačke ključanja. Pečurke <strong>su</strong><br />
potopljene u vodu u koju se mogu dodati so i/ili<br />
limunska kiselina i/ili SO2, i potom rashlađene.<br />
Ove pečurke, <strong>koje</strong> ni<strong>su</strong> pripremljene u pakovanjima<br />
za prodaju na malo, uglavnom se upotrebljavaju kao<br />
polazni materijal u industriji konzervi<strong>sa</strong>nja.<br />
2003 10 20<br />
32001R0306,<br />
306/2001 of 12.2.2001,<br />
(OJ L 44, 15.2.2001, p.25).<br />
http<br />
021/2011,<br />
29/03/2011<br />
Mushrooms (of the genus Agaricus), fully cooked<br />
(irreversible inhibition of the polyphenoloxydase<br />
activity), preserved in brine (15 to 25<br />
% <strong>sa</strong>lt by weight) with added vinegar or acetic<br />
acid, with a free volatile acid content of 0,5 %<br />
by weight or more, expressed as acetic acid<br />
Pečurke (roda Agaricus), potpuno kuvane,<br />
(nepovratna inhibicija aktivnosti<br />
polifenoloksidaze) konzervi<strong>sa</strong>ne u <strong>sa</strong>lamuri (15 do<br />
25% soli po masi) <strong>sa</strong> dodatkom sirćeta ili sirćetne<br />
kiseline, <strong>sa</strong> slobodnim <strong>sa</strong>držajem isparljivih<br />
kiselina 0,5% po masi ili više, izraženim kao<br />
sirćetna kiselina.<br />
2003 10 30<br />
32000R0710,<br />
710/2000 of 3.4.2000,<br />
(OJ L 84, 5.4.2000, p.8).<br />
http<br />
046/2011,<br />
24/06/2011<br />
Cucumbers which have undergone complete lactic<br />
fermentation, immersed in brine. The brine<br />
contains by weight 8,4 % <strong>sa</strong>lt and 1 % lactic<br />
acid. The cucumbers are used for the preparation<br />
of products known as 'pickles'<br />
Krastavci koji <strong>su</strong> pretrpeli potpunu mlečnu<br />
fermentaciju, potopljeni u slanu vodu. Slani<br />
rastvor <strong>sa</strong>drži po masi 8,4 % soli i 1 % mlečne<br />
kiseline. Krastavci se korista za pripremanje<br />
proizvoda poznatog kao ”kiseli krastavčići‚<br />
2005 99 90<br />
32003R0627,<br />
627/2003 of 4.4.2003,<br />
(OJ L 90, 8.4.2003, p.34).<br />
http<br />
084/2010,<br />
12/11/2010<br />
Preparation (hummus), consisting of chickpea<br />
purée (81 % by weight), water, oil, se<strong>sa</strong>me,<br />
spices, citric acid, <strong>sa</strong>lt and preservatives.<br />
This preparation is put up in packings (e.g.,<br />
250 g) for retail <strong>sa</strong>le<br />
Proizvod (humus), koji <strong>sa</strong>drži pire od slanutka<br />
(naut) (81 % po masi), vodu, ulje, <strong>su</strong><strong>sa</strong>m, začine,<br />
limunsku kiselinu, so i konzervanse. Ovaj proizvod<br />
pripremljen je u pakovanja (npr., 250 g) za prodaju<br />
na malo.<br />
2005 99 90<br />
32007R0377,<br />
377/2007 of 29.3.2007,<br />
(OJ L 94, 4.4.2007, p.20).<br />
http<br />
059/2008,<br />
11/06/2008<br />
Hazelnut preparation consisting of a mixture of<br />
hazelnuts and <strong>su</strong>gar, presented in the form of<br />
powder (% by weight): Hazelnut kernels | 40 |:<br />
Added <strong>su</strong>gar | 60 | Hazelnuts kernels are roasted<br />
at 140 °C for 20 to 25 minutes. Sugar is roasted<br />
separately at the <strong>sa</strong>me temperature for 15 to 17<br />
minutes. Roasted hazelnuts and <strong>su</strong>gar are then<br />
mixed and roasted together for 12 to 15 minutes.<br />
The preparation is then cooled and chopped into<br />
a particle size of 1 to 4 mm before being ground<br />
to a size of 20 to 30 microns. It is then packed<br />
in bags of at least 12,5 kg for whole<strong>sa</strong>le. This<br />
preparation is an intermediate product not<br />
intended for immediate con<strong>su</strong>mption but used in<br />
the manufacture of chocolates, ice-cream,<br />
confectionery and pastry.<br />
Preparat od lešnika <strong>sa</strong>stoji se od mešavine lešnika<br />
i šećera, carini se u obliku praha (% po masi):<br />
Jezgra lešnika 40; Dodat šećer 60. Jezgra lešnika<br />
peku se na 1400C 20 do 25 minuta. Šećer se prži<br />
zasebno na istoj temperaturi 15 do 17 minuta.<br />
Pečeni lešnik i šećer se zatim mešaju i peku<br />
zajedno 12 do 15 minuta. Preparat se zatim hladi i<br />
secka na komadiće veličine 1 do 4 mm pre no što će<br />
biti <strong>sa</strong>mleven na valičinu 20 do 30 mikrona. Zatim<br />
se pakuje u vreće od najmanje 12,5 kg za<br />
velikoprodaju. Preparat je međuproizvod koji nije<br />
namenjen za neposrednu konzumaciju već se koristi u<br />
proizvodnji čokolade, sladoleda, proizvoda od<br />
šećera i peciva.<br />
2008 19 19<br />
14.2.2014 Str. 18 od 241
Change language