- 发帖
- 352
- 世科币
- 612
- 威望
- 261
- 贡献值
- 32
- 银元
- 0
|
0H|U 9
z%
l n}
UnITed States Standards for Grades of Cod Fillets -]!m4xvK
美国鳕鱼片等级标准 +Xa^3 =B
United States Standards For Grades Of Fish Fillets *Ey5F/N}$H
美国鱼片等级标准 pWU3?U
United States Standards for Grades of Flounder and Sole Fillets ]}K\&ho2
美国比目鱼和鳎鱼片等级标准 Y5J}*`[Mr
United States Standards for Grades of Fresh and Frozen Shrimp a,B2;4 "
美国鲜虾和冷冻虾等级标准 j _r?4k
United States Standards for Grades of Frozen Fish Fillet Blocks mY}_ 9rTn|
美国冷冻鱼片块等级标准 "K.Xo G4|
United States Standards for Grades of Frozen Fried Fish Portions 1 pT
v6
美国冷冻炸鱼块的等级标准 (WW*yv.J
United States Standards for Grades of Frozen Fried Fish Sticks XDtr{r6z
美国冷冻油炸鱼条等级标准 Q}a, f75
United States Standards for Grades of Frozen Halibut Steaks Jd].e=]pN
美国大比目鱼排等级标准 zjyj,jP
United States Standards for Grades of Frozen Headless Dressed Whiting yM dAe >@
美国冷冻去头牙鳕的等级标准 AnB]f~Yjl
United States Standards for Grades of Frozen Minced Fish Blocks 5&
&6e `
美国冷冻切碎鱼块的等级标准 ;n-)4b]\
United States Standards for Grades of Frozen Raw Breaded Fish Portions XIv{jzgF
美国冷冻沾滚面包屑(或面粉)油炸鱼块的等级标准 "E? 8. `T
United States Standards for Grades of Frozen Raw Breaded Fish Sticks =cy;{2S'p
美国冷冻沾滚面包屑(或面粉)油炸鱼条的等级标准 @iC,0AK4k
United States Standards for Grades of Frozen Raw Breaded Scallops and Frozen Fried Scallops Ch`nDIne
美国沾滚面包屑(或面粉)油炸扇贝和冷冻油炸扇贝等级标准 pq
\M;&
United States Standards for Grades of Frozen Raw Breaded Shrimp nm[ yp3B
美国沾滚面包屑(或面粉)油炸虾等级标准 &9Vm3
X
United States Standards for Grades of Frozen Raw Fish Portions =xO q-M
美国冷冻生鱼块等级标准 %h
"+J
United States Standards for Grades of Frozen Raw Scallops Y0kDHG
美国冷冻生扇贝等级标准 ELx?ph -9
United States Standards for Grades of Haddock Fillets =c)O8
美国黑线鳕鱼片等级标准 ELF,T (
United States Standards for Grades of Ocean Perch Fillets and Rockfish Fillets 4o:
美国大洋鲈鱼片和岩鱼等级标准 hFC4CqBV
United States Standards for Grades of Salmon Steaks {H$F!}a
美国大马哈鱼排等级标准 >R5qhVYFb
United States Standards for Grades of Whole or Dressed Fish 3I)!.N[m
美国完整鱼或去内脏鱼等级标准 O*af`J{ (t.pM P4 jni }o m 文章出自: 世科网
|
微博帐号登录
内容互通，快速登录
QQ帐号登录
