產品詳情
進口豬肉報關申報流程
豬肉的不同部位肉質不同，一般可分為四級。
特級：里脊肉；
一級：通脊肉，后腿肉；
二級：前腿肉，五花肉；
三級：血脖肉，奶脯肉，前肘、后肘。
1，原產Z
2，進境動植物檢疫許可
3、檢驗檢疫
4、原標簽及翻譯件
5、非木質包裝1明
6、箱單、FP、合同
7、提單
The meat quality of different parts of pork is different, generally can be divided into four grades.
Super: tenderloin;
First grade: pork with ribs and hind legs;
Level 2: front leg meat, streaky meat;
Level 3: Blood neck meat, breast meat, front elbow and back elbow.
1, originating Z
2. Entry animal and plant quarantine permit
3. Inspection and quarantine
4. Original label and Translation
5. Non wooden package 1 Ming
6. Packing list, FP, contract
7. Bill of lading
李國杰（經理） 專注于進口的物流師
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