T Cci Export Data of Russia

Search Russia Import Export Data at Shipment Level

Find trade data and market research report on t cci exports under HS Code 04 and follow up market price of t ccis. Know market share of companies exporting t cci under HS Code 04

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DATE HS_CODE Product Description TrademarkCountry Net Weight Statistical Cost Place Shipper NameConsignee Name
2017-09-040406105002Soft cheese FAT 0,3-9% by weight, fermenting milk MIXTURE MADE Lactococcus and thermophilic lactic streptococci With ISP.KOAGULYATSII protein, serum withdrawal TSENTREFUGIROVANIEM:. 9222-008-00426012-04 TU, GOST 31453-2013, NOT***RUSSIA586.581783,55*************
2017-09-040406105002Cottage cheese products FAT 18% ACID-MANUFACTURED method of rennet (milk pasteurization at 78 + 2 ° C with extracts 16-20 C, cooling to 30-38 ° C ripening; fermentation of mesophilic lactic streptococci create.***RUSSIA13001265,16*************
2017-09-060406105002Cottage cheese products FAT 18% ACID-MANUFACTURED method of rennet (milk pasteurization at 78 + 2 ° C with extracts 16-20 C, cooling to 30-38 ° C ripening; fermentation of mesophilic lactic streptococci create.***RUSSIA650634,83*************
2017-09-080406105002Cottage cheese products FAT 18% ACID-MANUFACTURED method of rennet (milk pasteurization at 78 + 2 ° C with extracts 16-20 C, cooling to 30-38 ° C ripening; fermentation of mesophilic lactic streptococci create.***RUSSIA12501235,98*************
2017-09-110406105002Soft cheese FAT 0,3-9% by weight, fermenting milk MIXTURE MADE Lactococcus and thermophilic lactic streptococci With ISP.KOAGULYATSII protein, serum withdrawal TSENTREFUGIROVANIEM:. 9222-008-00426012-04 TU, GOST 31453-2013, NOT***RUSSIA475.591746,02*************
2017-09-120406105002Cottage cheese products FAT 18% ACID-MANUFACTURED method of rennet (milk pasteurization at 78 + 2 ° C with extracts 16-20 C, cooling to 30-38 ° C ripening; fermentation of mesophilic lactic streptococci create.***RUSSIA1000988,29*************
2017-09-140406105002Cottage cheese products FAT 18% ACID-MANUFACTURED method of rennet (milk pasteurization at 78 + 2 ° C with extracts 16-20 C, cooling to 30-38 ° C ripening; fermentation of mesophilic lactic streptococci create.***RUSSIA19001861,52*************
2017-09-180406105002Soft cheese FAT 0,3-9% by weight, fermenting milk MIXTURE MADE Lactococcus and thermophilic lactic streptococci With ISP.KOAGULYATSII protein, serum withdrawal TSENTREFUGIROVANIEM:. 9222-008-00426012-04 TU, GOST 31453-2013, NOT***RUSSIA505.161539,38*************
2017-09-190406105002Cottage cheese products FAT 18% ACID-MANUFACTURED method of rennet (milk pasteurization at 78 + 2 ° C with extracts 16-20 C, cooling to 30-38 ° C ripening; fermentation of mesophilic lactic streptococci create.***RUSSIA16751642,32*************
2017-09-250406105002Soft cheese FAT 0,3-9% by weight, fermenting milk MIXTURE MADE Lactococcus and thermophilic lactic streptococci With ISP.KOAGULYATSII protein, serum withdrawal TSENTREFUGIROVANIEM:. 9222-008-00426012-04 TU, GOST 31453-2013, NOT***RUSSIA278.82849,4*************


Our t cci export data of Russia and market research report covers market priceof t cci and market share of Russian companies. This helps you to do market analysis on the basis of price, company, etc. efficiently and gain knowledge on market size of t cci in Russia. Few shipment records with a small number of important columns from Russia export data of t cci are given above. Other hidden fields such as Russian Exporter Name with Address, Foreign Exporter Name with Address, Value, Quantity, Origin & Destination Country and more are also covered in Russia customs data of t cci. To view more shipment records of t cci export data of Russia, you can set a filter by Country Name, HS Code and Place.

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