Variant of NAPCS Canada 2017 Version 1.0 - Manufacturing and Logging

Variant of NAPCS Canada 2017 Version 1.0 - Manufacturing and Logging
Hierarchical structure

171113 - Cured fish, shellfish and crustaceans

This subclass comprises fish, shellfish and crustaceans cured by addition of either salt, nitrate, nitrites, sugar, seasonings, phosphates or by smoke for preservation and flavor enhancement.

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Variant of NAPCS Canada 2017 Version 1.0 - Manufacturing and Logging - Classification structure
Code Detail
1711131Cured fish, shellfish and crustaceans Cured fish, shellfish and crustaceans
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