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Chapter 15 outlines the classification of animal, vegetable, and microbial fats and oils, including their cleavage products and prepared edible fats. It specifies exclusions and details various headings and subheadings for different types of fats and oils, such as pig fat, fish oils, and vegetable oils. The chapter also includes notes on specific classifications and characteristics for certain oils, such as virgin olive oil and low erucic acid rape oil.

Author

nabeel12584

Language

EN