Difference between revisions of "CPV Group 15-2 - Prepared And Preserved Fish"
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Wiki admin (talk | contribs) (Created page with "== Definition == The '''Common Procurement Vocabulary Group 15-2''' concerns prepared and preserved fish == Classes == This CPV Group contains the following CPV Classes: {|...") |
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== Definition == | == Definition == | ||
| − | The '''Common Procurement Vocabulary Group 15-2''' concerns prepared and preserved fish | + | The '''Common Procurement Vocabulary Group 15-2''' concerns ''prepared and preserved fish''. |
== Classes == | == Classes == | ||
Latest revision as of 16:00, 4 April 2022
Definition
The Common Procurement Vocabulary Group 15-2 concerns prepared and preserved fish.
Classes
This CPV Group contains the following CPV Classes:
| Class Code | Description |
|---|---|
| CPV Class 15-2-1 | Fish fillets, fish livers and roe |
| CPV Class 15-2-2 | Frozen fish, fish fillets and other fish meat |
| CPV Class 15-2-3 | Dried or salted fish; fish in brine; smoked fish |
| CPV Class 15-2-4 | Canned or tinned fish and other prepared or preserved fish |
| CPV Class 15-2-5 | Seafood |
