Spisak roba svrstanih u skladu sa uredbama Evropske unije koje su ...

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Celex No: Regulation No/Date: OJ L No/Date "Sl. gl. RS" br./datum Discription of goods Opis robe CN oznaka 31998R1264, 1264/98 of 17.6.1998, (OJ L 175, 19.6.1998, p.4). http 097/2011, 21/12/2011 Product, in the form of a block of irregular yellowish/greyish granules with a cheese-smell, frozen, with the following characteristics by weight: 60 % dry matter, 28 % milk-fat, 27 % protein, 3,5 % whey-protein, 1 % lactose, 3,3 % ash, and 0,7 % sodium chloride Proizvod u obliku bloka od nepravilnih žućkastih/sivkastih granula sa mirisom sira, smrznut, sledećih karakteristika (% po masi):/ suva materija 60/ mlečna masnoća 28/ belančevine 27/ belančevine iz surutke 3,5/ laktoza 1,0/ pepeo 3,3/ natrijum hlorid 0,7 / 0406 10 20 31993R0719, 719/93 of 25.3.1993, (OJ L 74, 27.3.1993, p.47). http 027/2013, 22/03/2013 Emmentaler cheese, in irregularly-formed particles approximately 3 mm wide, less than 1 mm thick and of varying lengths, but generally exceeding 10 mm Ementaler sir, u komadićima pravilnog oblika, približno 3 mm širine, manje od 1 mm debljina i različitim dužinama, ali generalno preko 10 mm 0406 20 90 31991R0316, 316/91 of 7.2.1991, (OJ L 37, 9.2.1991, p.25). http 084/2013, 24/09/2013 Grated cheese which becomes agglomerated, as a result of its high moisture-content and the conditions of transport or packaging (partiallyvacuum-packed) Rendani sir koji se kao kao posledica visokog sadržaja vlage i uslova transporta ili pakovanja (delimično vakuumirano pakovanje), aglomerisao. 0406 20 90 32000R0710, 710/2000 of 3.4.2000, (OJ L 84, 5.4.2000, p.8). http 046/2011, 24/06/2011 Pale-yellow cheese of a cheddar-type, matured for approximately four weeks, with no holes, with the following characteristics by weight: 63 % dry matter, 51,2 % fat-content in the dry matter, 24 % protein on the product as it is, and 54,6 % water-content in the non-fatty matter Svetlo žuti sir tipa ”cheddar‚, sazreo za približno četiri nedelje, bez rupa, sa sledećim karakteristikama, po masi: : 63 % suve materije, 51,2 % sadržaja masnoće na suvu materiju, 24 % proteina računato na proizvod kakav jest, i 54,6 % sadržaja vode u nemasnoj materiji 0406 90 21 32011R0874, 874/2011 of 31.08.2011, (OJ L 227, 2.9.2011, p.7–8) . http 073/2011, 12/10/2011 Raw propolis presented in bulk in brown blocks of irregular form. The product consists essentially of the following components (% by weight): — vegetable resins and vegetable balsams 55 — waxes 30 — essential oils 8 to 10 — pollen 5 These materials collected by bees are transformed with the enzymes of their saliva. The product is used in the manufacture of pharmaceutical products and food supplements. Sirovi propolis, isporučen na veliko, u blokovima nepravilnog oblika smeđe boje. Proizvod se, u osnovi, sastoji od sledećih komponenti (% po masi): - biljnih smola i biljnih balzama 55, - voskova 30, - eteričnih ulja 8 do 10, - polena 5. Ove supstance koje pčele sakupljaju, prerađuju se u prisustvu enzima iz njihove pljuvačke. Proizvod se upotrebljava u proizvodnji farmaceutskih proizvoda i dodataka hrani. 0410 00 00 32006R1125, 1125/2006 of 21.7.2006, (OJ L 200, 22.7.2006, p.3). http 020/2010, 31/03/2010 Dried offal, pigs ears, unfit for human consumption. Sušene iznutrice, svinjske uši, nepodobne za ljudsku ishranu. 0511 99 85 14.2.2014 Str. 6 od 241
Celex No: Regulation No/Date: OJ L No/Date "Sl. gl. RS" br./datum Discription of goods Opis robe CN oznaka 32007R0902, 902/2007 of 27.7.2007, (OJ L 196, 28.7.2007, p.33) . http 059/2008, 11/06/2008 Whole bulbs of garlic (Allium sativum)at a temperature between 0°C and – 5° C but not frozen throughout. Cele glavice belog luka (Allium sativum) na temperaturi između 0ºC i -5ºC ali koje nisu u potpunosti smrznute. 0703 20 00 31997R1196, 1196/97 of 27.6.1997, (OJ L 170, 28.6.1997, p.13) . http 024/2012, 30/03/2012 Mushrooms (of the genus Agaricus), provisionally preserved and immersed in liquid, with the following specifications: 0,1 % acetic acid by weight, 270 ppm sulphite and 19 % salt by weight Pečurke (roda Agaricus), privremeno konzervisane i potopljene u tečnost sledećih karakteristika: 0,1 % sirćetne kiseline po masi, 270 ppm (delova u milion) sumpora i 19 % soli po masi 0711 51 00 31996R0214, 214/96 of 2.2.1996, (OJ L 28, 6.2.1996, p.7). http 064/2012, 04/07/2012 Vanilla pods, smelling slightly of vanilla and alcohol, cut into pieces, with a mean vanillincontent of 0,14 %, a sugar-content of 0,6 % by weight, and an alcoholic strength by mass of 8,6 % mas. The product, from which vanillin has been extracted by means of alcohol, is used in the food-processing industry, e.g. in the manufacture of ice-cream LJuske vanile, koje blago mirišu na vanilu i alkohol, isečene na komade, sa prosečnim sadržajem vanile 0,14%, sadržajem šećera 0,6% po masi, i alkoholne jačine po masi 8,6% mas. Proizvod, iz kojeg je vanilin dobijen pomoću alkohola, koristi se u prehrambenom industriji, t.j. u proizvodnji sladoleda. 0905 00 00 32008R0323, 323/2008 of 08.04.2008, (OJ L 98, 10.04.2008. p.3). http 059/2008, 11/06/2008 Fabric tissue article in the form of a belt, containing common wheat grains, that after being heated by microwave, is used to relieve lower back pain. Proizvod od tekstilne tkanine u obliku pojasa, ispunjenog zrnima obične pšenice, koji se nakon zagrevanja u mikrotalasnoj pećnici, koristi za uklanjanje bola u donjem delu leđa. 1001 90 99 31993R1395, 1395/93 of 4.6.1993, (OJ L 137, 8.6.1993, p.7). http 027/2013, 22/03/2013 Wholly-milled 'micronised' rice. The rice has undergone heat-treatment using infra-red radiation, during which the starch is not gelatinised Obrađen ”mikronizovani‚ pirinač. Pirinač je prošao toplotnu obradu infra-crvenim zračenjem, u toku kojeg skrob nije želatinizovan. 1006 30 92/ 1006 30 94/ 1006 30 96/ 1006 30 98 31999R0169, 169/1999 of 25.1.1999, (OJ L 19, 26.1.1999, p.6). http 071/2011, 26/09/2011 Mixed flours, for the preparation of multigrain bread, consisting by weight of 78,5 % common wheat flour, 7 % rye flour, 4 % oat flour, 4 % rice flour, 2 % barley flour, 1 % milled germ and 3,5 % wheat gluten Mešavina brašna za pripremanje ražanog hleba sastoji se od (procenata po masi): - ražanog brašna: 59.0 - pšeničnog brašna: 48.6 - pšeničnog glutena: 1.4 1101 00 15 31999R0169, 169/1999 of 25.1.1999, (OJ L 19, 26.1.1999, p.6). http 071/2011, 26/09/2011 Flour, for bread-making, consisting by weight of 99,85 % common wheat flour and 0,015 % salt, with very small quantities of amylase and antioxidant Mešavina brašna za pripremanje hleba od više vrsta žitarica sastoji se od (procenata po masi): - brašna od obične pšenice: 78.5 - ražanog brašna: 7.0 - ovsenog brašna: 4.0 - pirinčanog brašna: 4.0 - ječmenog brašna: 2.0 - mlevenih klica: 1.0 - pšeničnog glutena: 3.5 1101 00 15 14.2.2014 Str. 7 od 241
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Spisak roba svrstanih u skladu sa uredbama Evropske unije koje su ...

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