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HSK ǰ¸í
1006.30.2000
(2006-04-24)
Glutinous rice, partially steamed(Á¦½Ãǰ¸í: ÂǼ­ ººÀº Âý½Ò)
1702.90.9000
(2006-04-24)
Maltodextrin(Á¦½Ãǰ¸í:Dextrins; C Type)
2904.90.9000
(2006-04-24)
4-Fluorobenzene sulfonyl chloride; R.KOREA
2008.99.9000
(2006-04-24)
Manioc preparation; Kusuka; INDONESIA
1701.99.0000
(2006-04-21)
Sugar(Á¦½Ãǰ¸í : ¿ø´ç)
3824.90.9090
(2006-04-21)
Corn starch preparations; Eco-Cushion; ECO-T730; Æ÷Àå¿ë ¿ÏÃæÁ¦
1902.30.9000
(2006-04-21)
Pasta preparation; Okonomi Yaki; JAPAN
1603.01.000
(2006-04-21)
Beef bone extract; »ç°ñ¿¢±â½º ºÐ¸»; PR.CHINA
3505.10.2000
(2006-04-21)
Soluble Starch(Á¦½Ãǰ¸í:Dextrins A Type); ÇÃ¶ó½ºÆ½ Æ÷Àå¿ë±â ¿ø·á
1702.90.9000
(2006-04-21)
Maltodextrin; B Type; ÇÃ¶ó½ºÆ½ Æ÷Àå¿ë±â ¿ø·á
1702.90.9000
(2006-04-21)
Maltodextrin; D Type; ÇÃ¶ó½ºÆ½ Æ÷Àå¿ë±â ¿ø·á
2005.20.9000
(2006-04-21)
Potato preparation; PIK-NIK
3824.90.9090
(2006-04-19)
Corn starch preparations; Æ÷Àå¿ë ¿ÏÃæÁ¦; ECO-S820
1006.30.2000
(2006-04-19)
Glutinous rice, partially steamed(Á¦½Ãǰ¸í: ÂðÂý½Ò)
1517.90.9000
(2006-04-19)
Vegetable oil preparation; ¹öÅÍÅ©¸²; PR.CHINA
1302.19.9099
(2006-04-18)
Cocoa husk extract; Cocoa extract P; JAPAN
2101.11.0000
(2006-04-18)
Coffee Extract; Coffee bean extract P; JAPAN
2005.90.9000
(2006-04-17)
Green pepper preparation; ¾ç³ä°íÃß; R.KOREA
2106.90.9050
(2006-04-17)
Flavor in preparation; Strawbery bulkey flavor No.2; JAPAN
8479.90.3090
(2006-04-14)
Mask plate; ZAA022293600, SBP660, 60WFP
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2008.19-9000  ±¸ºÐ: »çÀüȸ½Ã ºÐ¼®47260-138¡¡
ǰ     ¸í Sesame roasted 18.4% mixed with starch 24.9%, milk sugar 18.9% Spirulina furikake
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ÀüºÐ 24.9%,À¯´ç18.9%,Âü±ú18.4%,½Ä¿°10.6%,¼³ÅÁ6.9%,Á¶¹Ì·á5.4%, Æ÷µµ´ç5.2%,¾ßä2.0%,±è1.5%,°¡´Ù·©ÀÌ1.4%,½ºÇǷ縮³ª1.2%,ÇØÃÊ·ù 1.2%,³­È²0.6%,µ¦½ºÆ®¸°0.5%,Âø»ö·á0.2%,°£Àå0.2%,¹ßÈ¿Á¶¹Ì·á0.1% ½Ä¹°¼º ´Ü¹éÁú0.1% ¹× ¼Ò·®ÀÇ ½Ä¹°¼ºÀ¯Áö,´Ü¹é°¡¼öºÐÇØ¹°,»êÈ­ ¹æÁöÁ¦µîÀ¸·Î Á¶¼ºµÈ 100g À¯¸®º´ ¼Ò¸ÅÆ÷Àå

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