natgillin/translations-raw huggingface dataset:
only decorations, coatings and fillings with not added sugar
samo dekoracije, premazi in nadevi brez dodanega sladkorja
only sauces
samo omake
only decorations and coatings
samo dekoracije in premazi
except red coating of hard-sugar coated chocolate confectionery
razen rdečega premaza s sladkorjem prevlečenih čokoladnih slaščičarskih izdelkov
only red coating of hard-sugar coated chocolate confectionery
samo rdeč premaz s sladkorjem prevlečenih čokoladnih slaščičarskih izdelkov
only decoration of chocolates
samo dekoracija čokoladnih bonbonov
only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products)
samo prelivi (sirupi za palačinke, aromatizirani sirupi za mlečne napitke in sladoled; podobni proizvodi)
only fruit fillings for pastries
samo sadni nadevi za fino pecivo
only fillings and toppings for fine bakery ware
samo nadevi in prelivi za fine pekovske izdelke
only fillings, toppings and coatings for fine bakery wares and desserts
samo nadevi, prelivi in premazi za fine pekovske izdelke in deserte
only jelly confectionery (other than jelly mini-cups)
samo slaščičarski izdelki iz želeja (razen žele bonbonov)
only fillings toppings and coatings for fine bakery wares and dessert
samo nadevi, prelivi in premazi za fine pekovske izdelke in deserte
only whipped dessert toppings other than cream
samo stepeni prelivi za deserte, razen smetane
as glazing agent only for small fine bakery wares, coated with chocolate
samo kot sredstvo za glaziranje za male fine pekovske izdelke, prevlečene s čokolado
Acesulfame-K
acesulfam K
only sauces as flavour enhancer
samo omake kot ojačevalec arome
only sago and pearl barley
samo sago in ješprenjček
only rice
samo riž
only self-raising flour
samo moka z dodatkom za vzhajanje
excluding starches in infant formulae, follow on formulae and processed cereal-based foods and baby foods
razen škrobov v začetnih in nadaljevalnih formulah ter žitnih kašicah in živilih za dojenčke in majhne otroke
only breakfast cereals other than extruded, puffed and/or fruit-flavoured breakfast cereals
samo žitni kosmiči za zajtrk razen ekstrudiranih, ekspandiranih in/ali žitnih kosmičev za zajtrk s sadno aromo
only breakfast cereals or cereal-based products, energy-reduced or with no added sugar
samo žitni kosmiči za zajtrk ali proizvodi na osnovi žitnih kosmičev z zmanjšano energijsko vrednostjo ali brez dodanega sladkorja
only fruit-flavoured breakfast cereals
samo žitni kosmiči za zajtrk s sadno aromo
only extruded puffed and or fruit-flavoured breakfast cereals
samo ekstrudirani ali ekspandirani žitni kosmiči za zajtrk ali žitni kosmiči za zajtrk s sadno aromo
only pre-cooked cereals
samo predkuhana žita
only granola-type breakfast cereal
samo žitni kosmiči za zajtrk v obliki granul
only breakfast cereals with a fibre content of more than 15 %, and containing at least 20 % bran, energy-reduced or with no added sugar
samo žitni kosmiči z vsebnostjo vlaken več kot 15 % in vsaj 20 % otrobov, z zmanjšano energijsko vrednostjo ali brez dodanega sladkorja
(13): Maximum limit expressed on fat
(13): Najvišja dovoljena vsebnost, izražena na osnovi maščobe.
(53): E 120, E 162 and E 163 may be added individually or in combination
(53): E 120, E 162 in E 163 se lahko dodajajo posamezno ali v kombinaciji.
only gluten free and/or pasta intended for hypoproteic diets in accordance with Directive 2009/39/EC
samo testenine brez glutena in/ali testenine, namenjene hipoproteinskim dietam, v skladu z Direktivo 2009/39/ES
Potato Gnocchi
Krompirjevi njoki
group I
skupina I
group II
skupina II
only prepackaged ready to eat oriental noodles intended for retail sale
samo predpakirani gotovi orientalski rezanci, namenjeni prodaji na drobno
only batters for coating
samo testo za premaze
only semmelknödelteig
samo semmelknödelteig
only prepackaged ready to eat rice and rice products intended for retail sale
samo predpakirani gotovi riž in proizvodi iz riža, namenjeni prodaji na drobno
only quick-cook rice
samo hitro kuhan riž
except products in 7.1.1 and 7.1.2
razen proizvodov iz 7.1.1 in 7.1.2
only malt bread
samo kruh s sladom
only prepacked sliced bread and rye-bread, partially baked, prepacked bakery wares intended for retail sale and energy-reduced bread intended for retail sale
samo predpakiran na rezine narezan kruh in ržen kruh, delno pečen, predpakirani pekovski izdelki, namenjeni prodaji na drobno, in kruh z zmanjšano energijsko vrednostjo, namenjen prodaji na drobno
only prepacked sliced bread and rye bread
samo predpakiran na rezine narezan kruh in ržen kruh
only energy-reduced bread, partially baked prepacked bread and prepacked rolls and pitta, prepacked polsebrod, boller and dansk flutes
samo kruh z zmanjšano energijsko vrednostjo, delno pečen predpakiran kruh ter predpakirane štručke in kruh pitta, predpakirani polsebrod, boller in dansk flutes
only prepacked bread
samo predpakiran kruh
only soda bread
samo kruh s sodo
(6): Propionic acid and its salts may be present in certain fermented products resulting from the fermentation process following good manufacturing practice
(6): Propionska kislina in njene soli so lahko prisotne v nekaterih fermentiranih izdelkih, ki nastanejo s postopkom fermentacije v skladu z dobro proizvodno prakso.
Mono- and diacety tartaric acid esters of mono- and diglycerides of fatty acids
tartratni mono- in diacetilestri mono- in digliceridov maščobnih kislin
only Friss búzakenyér, fehér és félbarna kenyerek
samo Friss búzakenyér, fehér és félbarna kenyerek
only with a water activity of more than 0,65
samo z aktivnostjo vode, ki je večja kot 0,65
only dry biscuits
samo suho pecivo
only prepacked fine bakery wares, (including flour confectionery) with a water activity of more than 0,65
samo predpakirani fini pekovski izdelki (vključno s slaščičarskimi izdelki) z aktivnostjo vode, ki je večja kot 0,65
only cake mixes
samo mešanice za pecivo
only prepackaged fine bakery wares intended for retail sale
samo predpakirani fini pekovski izdelki, namenjeni prodaji na drobno
only scones and sponge wares
samo scones in biskvitni izdelki
only as glazing agents only for small products of fine bakery wares coated with chocolate
samo kot sredstvo za glaziranje za male fine pekovske izdelke, prevlečene s čokolado
only cornets and wafers, for ice-cream, with no added sugar
samo korneti in oblati, za sladoled, brez dodanega sladkorja
only essoblaten — wafer paper
samo essoblaten – oblati za peko
only fine bakery products for special nutritional uses
samo fini pekovski proizvodi za posebne prehranske namene
only for the purpose of health marking
samo za označevanje zdravstvene ustreznosti
only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance
samo breakfast sausages z vsebnostjo žit vsaj 6 % in burger meat z vsebnostjo zelenjave in/ali žit, zmešanih med meso, vsaj 4 %; v teh proizvodih je meso zmleto tako, da se mišice in mast v celoti razpršijo, tako da vlakna tvorijo emulzijo z mastjo, kar daje navedenim proizvodom tipičen videz
only breakfast sausages; Burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat
samo breakfast sausages; burger meat z vsebnostjo zelenjave in/ali žit, zmešanih med meso, vsaj 4 %
only salsicha fresca, longaniza fresca, butifarra fresca
samo salsicha fresca, longaniza fresca, butifarra fresca
only prepacked preparations of fresh minced meat
samo predpakirani pripravki svežega mletega mesa
only gehakt and prepacked preparations of fresh minced meat
samo meso gehakt in predpakirani pripravki svežega mletega mesa
only breakfast sausages; in this product, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving the product its typical appearance
samo breakfast sausages; v tem proizvodu je meso zmleto tako, da se mišice in mast v celoti razpršijo, tako da vlakna tvorijo emulzijo z mastjo, kar daje proizvodu tipičen videz
only surface treatment of sausages
samo površinska obdelava klobas
only sausages
samo klobase
only pasturmas
samo pasturmas
Sunset yellow FCF/Orange Yellow S
sončno rumeno FCF/oranžno rumeno S
only sobrasada
samo sobrasada
only chorizo sausage/salchichon
samo klobasa chorizo/salchichon
only surface treatment of dried meat products
samo površinska obdelava sušenih mesnih proizvodov
only surface treatment of dried cured sausages
samo površinska obdelava sušenih soljenih klobas
only cured meat products and preserved meat products
samo soljeni mesni proizvodi in konzervirani mesni proizvodi
only dehydrated meat
samo dehidrirano meso
only cured products and preserved products
samo soljeni proizvodi in konzervirani proizvodi
only dried sausages
samo sušene klobase
excluding dried sausages
razen sušenih klobas
surface treatment of sausages
površinska obdelava klobas
as flavour enhancer only
samo kot ojačevalec arome
(7): Maximum amount that may be added during manufacturing
(7): Najvišja vrednost, ki se lahko doda med proizvodnjo.
(9): E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid
(9): E 315 in E 316 sta odobrena posamezno ali v kombinaciji, mejna vsebnost je izražena kot eritorbinska kislina.
except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
razen foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
only sausages, pâtés and terrines
samo klobase, paštete in terine
only luncheon meat
samo luncheon meat
Sorbic acid — sorbates; p-hydroxybenzoates
sorbinska kislina – sorbati; parahidroksi benzoati
only pâté
samo pašteta
only aspic
samo aspik
Except sterilised meat products (Fo > 3,00)
razen steriliziranih mesnih izdelkov (Fo > 3,00)
only sterilised meat products (Fo > 3,00)
samo sterilizirani mesni izdelki (Fo > 3,00)
only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben
samo foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
only libamáj, libamáj egészben, libamáj tömbben
samo libamáj, libamáj egészben, libamáj tömbben
Only dehydrated meat
samo dehidrirano meso
only minced and diced canned meat products
samo mleti in na kocke narezani konzervirani mesni proizvodi
surface treatment of sausages only
samo površinska obdelava klobas
as flavour enhancer only, except for foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
samo kot ojačevalec arome, razen za foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
(58): Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1000 cans to one spore in a thousand cans)
(58): Vrednost Fo 3 je enakovredna 3 minutam segrevanja na 121 °C (zmanjšanje bakterijske obremenitve ene milijarde spor v vsaki od 1000 pločevink do ene spore v tisoč pločevinkah).
(59): Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment
(59): V nekaterih toplotno obdelanih mesnih izdelkih so lahko prisotni nitrati, ki nastanejo ob naravni pretvorbi nitritov v nitrate v rahlo kislem mediju.
except edible external coating of pasturmas
razen užitnih zunanjih ovojev pasturmas
only decorations and coatings except edible external coating of pasturmas
samo dekoracije in ovoji razen užitnega zunanjega ovoja pasturmas
only edible casings
samo užitna čreva
only edible external coating of pasturmas
samo užitni zunanji ovoj pasturmas
only collagen-based casings with water activity greater than 0,6
samo čreva na osnovi kolagena z aktivnostjo vode nad 0,6
only jelly coatings of meat products (cooked, cured or dried)
samo želirani ovoji mesnih proizvodov (kuhanih, soljenih ali sušenih)
only glazings for meat
samo za glaziranje mesa
only Wiltshire bacon and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days.
Samo Wiltshire bacon in podobni proizvodi: v meso se vbrizga razsolica, nato sledi mokro razsoljevanje, ki traja 3 do 10 dni.
The immersion brine solution also includes microbiological starter cultures
Razsolica prav tako vsebuje mikrobiološke starter kulture.
only Wiltshire ham and similar products: Meat is injected with curing solution followed by immersion curing for 3 to 10 days.
Samo Wiltshire ham in podobni proizvodi: v meso se vbrizga razsolica, nato sledi mokro razsoljevanje, ki traja 3 do 10 dni.
only Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado and similar products: Immersion cured for 3 to 5 days.
Samo Entremeada, entrecosto, chispe, orelheira e cabeca (salgados), toucinho fumado in podobni proizvodi: mokro razsoljevanje, ki traja 3 do 5 dni.
Product is not heat-treated and has a high water activity
Proizvod ni toplotno obdelan in ima visoko aktivnost vode.
only cured tongue: Immersion cured for at least 4 days and pre-cooked
Samo cured tongue: mokro razsoljevanje, ki traja vsaj 4 dni, in predkuhanje.
only kylmâsavustettu poronliha/kallrökt renkött: Meat is injected with curing solution followed by immersion curing.
Samo kylmâsavustettu poronliha/kallrökt renkött: v meso se vbrizga razsolica, nato sledi mokro razsoljevanje.
Curing time is 14 to 21 days followed by maturation in cold-smoke for 4 to 5 weeks
Soljenje traja 14 do 21 dni, sledi zorenje s hladnim prekajevanjem, ki traja 4 do 5 tednov.
only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C
Samo bacon, filet de bacon in podobni proizvodi: mokro razsoljevanje, ki traja 4 do 5 dni pri 5 do 7 °C, zorenje, ki traja običajno 24 do 40 ur pri 22 °C, možno prekajevanje, ki traja 24 ur pri 20 do 25 °C, in shranjevanje, ki traja 3 do 6 tednov pri 12 do 14 °C.
only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C.
Samo bacon, filet de bacon in podobni proizvodi: mokro razsoljevanje, ki traja 4 do 5 dni pri 5 do 7 °C, zorenje, ki traja običajno 24 do 40 ur pri 22 °C, možno prekajevanje, ki traja 24 ur pri 20 do 25 °C, in shranjevanje, ki traja 3 do 6 tednov pri 12 do 14 °C.
only rohschinken, nassgepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation
Samo rohschinken, nassgepökelt in podobni proizvodi: čas razsoljevanja je odvisen od oblike in teže mesnih kosov in traja približno 2 dni/kg, nato sledi stabilizacija/zorenje.
(7): Maximum added amount
(7): Največja dodana vrednost.
(39): Maximum residual amount, residue level at the end the production process
(39): Največja preostala količina, mejna vrednost ostankov ob koncu proizvodnega postopka.
(40): Without added nitrites
(40): Brez dodanih nitritov.
only dry cured bacon and similar products Dry curing followed by maturation for at least 4 days
Samo dry cured bacon in podobni proizvodi: suho razsoljevanje, ki mu sledi vsaj 4 dnevno zorenje.
only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days
Samo dry cured bacon in podobni proizvodi: suho razsoljevanje, ki mu sledi vsaj 4-dnevno zorenje.
only dry cured ham and similar products: Dry curing followed by maturation for at least 4 days
Samo dry cured ham in podobni proizvodi: suho razsoljevanje, ki mu sledi vsaj 4-dnevno zorenje.
only jamon curado, paleta curada, lomo embuchado y cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days
Samo jamon curado, paleta curada, lomo embuchado y cecina in podobni proizvodi: suho razsoljevanje s časom stabilizacije najmanj 10 dni in časom zorenja več kot 45 dni.
only presunto, presunto da pa and paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 month
Samo presunto, presunto da pa in paio do lombo ter podobni proizvodi: suho razsoljevanje, ki traja 10 do 15 dni, nato sledita stabilizacija, ki traja od 30 do 45 dni, in zorenje, ki traja vsaj 2 meseca.
only presunto, presunto da pa and paio do lombo and similar products: Dry cured for 10 to 15 days followed by a 30 to 45-day stabilisation period and a maturation period of at least 2 months
Samo presunto, presunto da pa and paio do lombo in podobni proizvodi: suho razsoljevanje, ki traja 10 do 15 dni, nato sledita stabilizacija, ki traja od 30 do 45 dni, in zorenje, ki traja vsaj 2 meseca.
only jambon sec, jambon sel and other similar dried cured products: Dry cured for 3 days + 1 day/kg followed by a 1-week post-salting period and an ageing/ripening period of 45 days to 18 months
Samo jambon sec, jambon sel in drugi podobni sušeni soljeni proizvodi: suho razsoljevanje, ki traja 3 dni + 1 dan/kg, nato sledijo odležanje, ki traja 1 teden, ter staranje in zorenje, ki trajata od 45 dni do 18 mesecev.
only rohschinken, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/maturation
Samo rohschinken, trockengepökelt in podobni proizvodi: čas razsoljevanja je odvisen od oblike in teže mesnih kosov in traja približno 10 do 14 dni, nato sledi stabilizacija/zorenje.
only rohschinken, trocken-/nasgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution).
Samo rohschinken, trocken-/nasgepökelt in podobni proizvodi: kombinirana uporaba suhega in mokrega razsoljevanja (brez vbrizganja razsolice).
Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation
Čas razsoljevanja je odvisen od oblike in teže mesnih kosov in traja približno 14 do 35 dni, nato sledi stabilizacija/zorenje.
only jellied veal and brisket: Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours
Samo jellied veal in brisket: vbrizganje razsolice, nato po najmanj 2 dneh sledi kuhanje v vreli vodi, ki traja do 3 ure.
only rohwürste (salami and kantwurst): Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7
Samo rohwürste (salami in kantwurst): čas zorenja izdelka je najmanj 4 tedne, njegovo razmerje voda/beljakovina je manj kot 1,7.
only Salchichon y chorizo traducionales de larga curacion and similar products: Maturation period of at least 30 days
Samo Salchichon y chorizo traducionales de larga curacion in podobni proizvodi: čas zorenja najmanj 30 dni.
only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunjaská klobása, paprikás and similar products: Dried product cooked to 70 °C followed by 8 to 12-day drying and smoking process.
Samo vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunjaská klobása, paprikás in podobni proizvodi: suh izdelek se kuha pri 70 °C, nato sledita sušenje in prekajevanje, ki trajata 8 do 12 dni.
Fermented product subject to 14 to 30-day three-stage fermentation process followed by smoking
Fermentiran izdelek se po 14- do 30-dnevnem tristopenjskem procesu fermentacije prekajuje.
only saucissons sec and similar products: raw fermented dried sausage without added nitrites.
Samo saucissons sec in podobni proizvodi: surove fermentirane suhe klobase brez dodanih nitritov.
Product is fermented at temperatures in the range of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum ageing/ripening period of 3 weeks.
Izdelek se fermentira pri temperaturah od 18 do 22 °C ali nižjih temperaturah (10 do 12 °C) in se nato stara/zori najmanj 3 tedne.
Product has a water/protein ratio of less than 1,7
Razmerje voda/beljakovina v izdelku je manj kot 1,7.
only frozen and deep-frozen unprocessed fish for purposes other than sweetening
samo zamrznjene in globoko zamrznjene nepredelane ribe za druge namene kakor za sladkanje
only frozen and deep-frozen fish with red skin
samo zamrznjene in globoko zamrznjene ribe z rdečo kožo
only frozen and deep-frozen fish fillets
samo zamrznjeni in globoko zamrznjeni ribji fileti
only frozen and deep-frozen unprocessed crustaceans, molluscs and cephalopods; for purposes other than sweetening
samo zamrznjeni in globoko zamrznjeni nepredelani raki, mehkužci in glavonožci; za druge namene kakor za sladkanje
only fresh, frozen and deep-frozen crustaceans and cephalopods; crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units
samo sveži, zamrznjeni in globoko zamrznjeni raki in glavonožci; raki iz družin Penaeidae, Solenoceridae in Aristaeidae do 80 enot
only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units
samo raki iz družin Penaeidae, Solenoceridae in Aristaeidae od 80 do 120 enot
only crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units
samo raki iz družin Penaeidae, Solenoceridae in Aristaeidae več kot 120 enot
only frozen and deep-frozen molluscs and crustaceans
samo zamrznjeni in globoko zamrznjeni mehkužci in raki
only frozen and deep-frozen crustaceans
samo zamrznjeni in globoko zamrznjeni raki
only in fresh, frozen or deep-frozen crustacean meat
samo v mesu svežih, zamrznjenih ali globoko zamrznjenih rakov
(10): Maximum limits in edible parts
(10): Najvišje dovoljene vsebnosti v užitnih delih.
(42): As a residue
(42): Kot ostanek.
Processed fish and fishery products including molluscs and crustaceans
Predelani ribe in ribiški proizvodi, vključno z mehkužci in raki
only surimi and similar products and salmon substitutes
samo surimi in podobni proizvodi ter nadomestki lososa
only fish paste and crustacean paste
samo ribja pašteta in pašteta iz rakov
Brilliant Black BN, Black BN
briljantno črno BN, črno BN
only precooked crustacean
samo predhodno kuhani raki
only smoked fish
samo prekajene ribe
only salmon substitute
samo nadomestek lososa
only fish and crustacean paste, pre-cooked crustaceans, surimi, smoked fish
samo ribja pašteta in pašteta iz rakov, predhodno kuhani raki, surimi, prekajene ribe
aspic
aspik
only salted, dried fish
samo nasoljene, sušene ribe
only semi-preserved fish and fisheries products including crustaceans, molluscs, surimi and fish/crustacean paste; cooked crustaceans and molluscs
samo polkonzervirane ribe in ribji proizvodi, vključno z raki, mehkužci, surimijem ter ribjo pašteto/pašteto iz rakov; kuhani raki in mehkužci
only cooked Crangon crangon and Crangon vulgaris
samo kuhani Crangon crangon in Crangon vulgaris
only cooked crustaceans and molluscs
samo kuhani raki in mehkužci
only cooked crustaceans and cephalopods
samo kuhani raki in glavonožci
only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family up to 80 units
samo kuhani raki iz družin Penaeidae, Solenoceridae in Aristaeidae do 80 enot
only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family between 80 and 120 units
samo kuhani raki iz družin Penaeidae, Solenoceridae in Aristaeidae od 80 do 120 enot
only dried salted fish of the “Gadidae” species
samo sušena nasoljena riba vrste Gadidae
only cooked crustaceans of the Penaeidae, Solenoceridae and Aristaeidae family over 120 units
samo kuhani raki iz družin Penaeidae, Solenoceridae in Aristaeidae več kot 120 enot
only pickled herring and sprat
samo vložena sled in papalina
only preserved and semi-preserved fish products
samo konzervirani in polkonzervirani ribji proizvodi
only sweet-sour preserves and semi-preserves of fish and marinades of fish, crustaceans and molluscs
samo sladko-kisle konzerve in polkonzerve rib in ribjih marinad, rakov in školjk
only canned crustaceans products; surimi and similar products
samo konzervirani proizvodi iz rakov; surimi in podobni proizvodi