FrancophonIA/DGT-Translation_Memory huggingface dataset:
English: The fat and moisture content, has been determined using the methods set out in Commission Directive 71/393/EEC of 18 November 1971, Annex:
Czech: Obsah tuku a vlhkosti se stanoví pomocí metody uvedené ve směrnici Komise 71/393/EHS ze dne 18. listopadu 1971, příloha:
Slovenian: Vsebnost maščobe in vlage je bila določena z metodami, opredeljenimi v Direktivi Komisije 71/393/EGS z dne 18. novembra 1971, Priloga:
Romanian: Stabilirea conținutului de grăsimi precum și a nivelului de umiditate se realizează prin aplicarea metodelor prevăzute în anexa la Directiva 71/393/CEE a Comisiei,
Bulgarian: Съдържанията на мазнини и влага са определени при използване на методите, описани в Директива 71/393/ЕИО на Комисията от 18 ноември 1971 г., приложение:
Latvian: Tauku un mitruma sastāvs ir noteikts, izmantojot metodes, kas izklāstītas Komisijas 1971. gada 18. novembra Direktīvas 71/393/EEK pielikuma attiecīgi
English: Section 4 (method A) and Section 1, respectively.
Czech: oddíl 4 (metoda A) a oddíl 1.
Slovenian: Oddelek 4 (metoda A) in Oddelek 1.
Romanian: alineatul (4) – procedeul A și, respectiv, alineatul
Bulgarian: част 4 (метод А) и част 1, съответно
Latvian: (A metode) un 1. sadaļā
English: starch 42,7 % by weight of the dry product - fats 4,9 % by weight of the dry product
Czech: škrob...42,7 % hmotnostních sušiny - tuky...4,9 % hmotnostních sušiny
English: proteins 13,4 % by weight of the dry product
Czech: proteiny…13,4 % hmotnostních sušiny
Slovenian: 13,4 mas. % beljakovin v suhem proizvodu
Latvian: olbaltumvielas 13,4 % no sausnas masas
English: Classification CN code
French: Classement Code NC
Hungarian: KN-kód szerinti besorolás
Bulgarian: Класиране (Код по КН)
Latvian: KN klasifikācijas kods
Maltese: Klassifikazzjoni kodiċi NM
English: Classification is determined by the provisions of General Rules 1 and 6 for the interpretation of the combined nomenclature and the texts of CN codes
Maltese: Il-klassifikar huwa stabbilit bid-dispożizzjonijiet tar-Regoli Ġenerali 1 u 6 għall-interpretazzjoni tan-nomenklatura magħquda u bit-testi tal-kodiċi
English: 2103 20 00 Classification is determined by the provisions of General Rules 1 and 6 for the interpretation of the combined nomenclature and the texts of CN codes 2103 and 2103 20 00.
Latvian: 2103 20 00 Klasifikāciju nosaka 1. un 6. vispārīgais kombinētās nomenklatūras interpretācijas noteikums un KN kodu 2103 un 2103 20 00 teksts.
Lithuanian: 21032000 Klasifikavimas nustatomas pagal Kombinuotosios nomenklatūros aiškinimo 1 ir 6 bendrųjų taisyklių nuostatas bei KN kodų 2103 ir 21032000 formuluotes.
English: 2309 90 51 Classification is determined by the provisions of General Rules 1 and 6 for the interpretation of the combined nomenclature and the texts of CN codes 2309, 2309 90 and 2309 90 51.
Slovenian: 2309 90 51 Uvrstitev opredeljujejo določbe splošnih pravil 1 in 6 za razlaganje kombinirane nomenklature in besedilo oznak KN 2309, 2309 90 in 2309 51 90.
Latvian: 2309 90 51 Klasifikāciju nosaka 1. un 6. vispārīgais kombinētās nomenklatūras interpretācijas noteikums un KN kodu 2309, 2309 90 un 2309 90 51 teksts.
Lithuanian: 23099051 Klasifikavimas nustatomas pagal Kombinuotosios nomenklatūros aiškinimo 1 ir 6 bendrųjų taisyklių nuostatas bei KN kodų 2309, 230990 ir 23099051 formuluotes.
English: proteins 16,8 % by weight of the dry product
Slovenian: 16,8 mas. % beljakovin v suhem proizvodu
Latvian: olbaltumvielas 16,8 % no sausnas masas
English: (nitrogen content × 6,25).
Slovenian: (vsebnost dušika x 6,25).
Latvian: (slāpekļa sastāvs × 6,25).
English: 2309 90 51 Classification is determined by General Rules 1 and 6 for the interpretation of the combined nomenclature and by the wording of codes 2309, 2309 90 and 2309 90 51.
Slovenian: 2309 90 51 Uvrstitev določajo splošna pravila 1 in 6 za razlaganje kombinirane nomenklature in besedilo oznak KN 2309, 2309 90 in 2309 90 51.
Latvian: 2309 90 51 Klasifikāciju nosaka 1. un 6. vispārīgais kombinētās nomenklatūras interpretācijas noteikums un kodu 2309, 2309 90 un 2309 90 51 teksts.
Lithuanian: 23099051 Klasifikavimas nustatomas pagal Kombinuotosios nomenklatūros aiškinimo 1 ir 6 bendrųjų taisyklių nuostatas bei KN kodų 2309, 230990 ir 23099051 formuluotes.
English: Product consisting of a mixture of maize husk and of residues from the extraction of oil by solvents of maize germ obtained by dry processing. The mixture displays the following feature
Latvian: Maisījums, kas sastāv no kukurūzas sēnalām un nogulsnēm, kas radušās, iegūstot eļļu ar sausās apstrādes rezultātā iegūto kukurūzas dīgļu šķīdinātāju palīdzību.
English: s on analysis: 2309 90 51 Classification is determined by General Rules 1 and 6 for the interpretation of the combined nomenclature and by the wording of codes 2309, 2309 90 and 2309 90 51.
Latvian: Analīzēs maisījums uzrāda šādas īpašības: 2309 90 51 Klasifikāciju nosaka 1. un 6. vispārīgais kombinētās nomenklatūras interpretācijas noteikums un kodu 2309, 2309 90 un 2309 90 51 teksts.
English: The starch and protein content has been determined using the methods set out in Commission Directive 72/199/EEC of 27 April 1972, Annex I (1) and (2).
Hungarian: A keményítő- és fehérjetartalmat az 1972. április 27-i 72/199/EGK bizottsági irányelv I. mellékletének 1. és 2. pontjában meghatározott eljárásokkal állapították meg.
Lithuanian: Krakmolo ir baltymų kiekis nustatytas taikant 1972 m. balandžio 27 d. Komisijos direktyvos 72/199/EEB I priedo 1 ir 2 dalyse nurodytus metodus.
English: Reasons 1.
French: Motivation 1.
English: (OJ No L 279, 20.12.1971, p. 7) 4.
French: (JO no L 279 du 20.12.1971, p. 7).
English: The mixture displays the following features on analysis: 2309 90 51 Classification is determined by General Rules 1 and 6 for the interpretation of the combined nomenclature and by the wording of codes 2309, 2309 90 and 2309 90 51.
French: Il présente les caractéristiques suivantes: // 2309 90 51 // Le classement est déterminé par les règles générales interprétatives de la nomenclature combinée 1 et 6 ainsi que par le libellé des codes NC 2309, 2309 90 et 2309 90 51.
English: Description of goods Classification CN code Reasons
Slovenian: Poimenovanje blaga Uvrstitev v oznako KN Utemeljitev
English: The starch and protein content has been determined using the methods set out in Commission Directive 72/199/EEC of 27 April 1972, Annex I (1) and (2) (OJ No L 123, 29.5.1972 p. 6).
French: La détermination de la teneur en amidon et en protéines a été effectuée en appliquant les méthodes reprises dans la directive 72/199/CEE de la Commission, annexe I chiffres 1 et 2 (JO no L 123 du 29.5.1972, p. 6).
Slovenian: Vsebnost škroba in beljakovin je bila določena z metodami, opredeljenimi v Direktivi Komisije 72/199/EGS z dne 27. aprila 1972, Priloga I(1) in (2) (UL L 123, 29.5.1972 str. 6).
Romanian: Stabilirea conținutului de amidon și de proteine se realizează prin aplicarea metodelor prevăzute în Directiva 72/199/CEE a Comisiei, anexa I, cifrele 1 și 2 (JO L 123, 29.5.1972, p. 6).
Bulgarian: Съдържанията на нишесте и белтъчини са определени при използване на методите, описани в Директива 72/199/ЕИО на Комисията от 27 април 1972 г., приложение І, части 1 и 2 (ОВ L 123, 29.5.1972 г., стр.   6).
English: (OJ No L 279, 20.12.1971, p. 7)
French: (JO no L 279 du 20.12.1971, p. 7).
Slovenian: (UL L 279, 20.12.1971, str. 7.)
English: Because the product is presented as a sauce containing a low quantity of visible pieces of tomatoes and of mushrooms, it cannot be regarded as prepared vegetables of Chapter 20 of the CN (see HS explanatory notes, heading 21.03 A, 2nd paragraph) 2.
Romanian: Datorită faptului că produsul este sub formă de sos și conține bucăți vizibile de roșii și de ciuperci în cantități mici, nu poate fi încadrat în categoria preparatelor din legume de la capitolul 20 din Nomenclatura Combinată (a se vedea notele explicative la Sistemul armonizat privind poziția 2103 partea A paragraful 2).
English: The fat and moisture content, has been determined using the methods set out in Commission Directive 71/393/EEC of 18 November 1971, Annex
Romanian: Stabilirea conținutului de grăsimi precum și a nivelului de umiditate se realizează prin aplicarea metodelor prevăzute în anexa Directivei 71/393/CEE a Comisiei,