Seals; Certificates; Certificates of achievement; Quality certificates.

Organisation of competitions; Providing of training and further training in the fields of technology, law, economics and society, including conducting of seminars, courses, conferences, research trips and internships in connection therewith; Publishing of scientific studies and research findings; Publication of books, magazines and of newspapers; Publication of information available via telephone; Production of television and radio programmes; Arranging lectures, Colloquiums and Exhibition services; Publication of information on questions concerning standardisation, certification; Technical regulations. .

Meat; Fresh meat; Meat, preserved; Frozen meat; Dried meat; Cooked meats; Meat being roasted; Grilled meat; Meat,Steamed; Meat products; Meat products; Food products derived from meat; Meat extracts; Meat preserves; Salted meat products; Salted meats; Charcuterie; Sausages; Sausages in batter; Blood sausage; Spleen sausage; Ham; Bacon; Beef; Veal; Pork; Lard for food; Mutton; Lamb; Mutton; Goat meat; Rabbit; Game (dead); Animal offal; Animal brains; Animal tongues; Animal hearts; Animal lungs; Animal kidneys; Liver; Liver pâté; Calf sweetbread; Lamb sweetbread; Tripe; Tripe; Belly; Rumens; Rennet; Broth, broth concentrates; Broth concentrates; Meat jellies; Poultry, not live; Chicken meat; Goose meat; Goose fat; Duck meat; Turkey meat; Fish (not live); Fish, salted (smoked fish); Salted fish; Preserved fish; Frozen fish; Dried fish; Cooked fish; fried fish; broiled fish; Fish,Steamed; Fillets of fish; Foods prepared from fish; Fish preserves; Isinglass for food; Fishmeal for human consumption; Salmon; Herrings; Anchovy; Sardines; Tuna; Shellfish [not live]; Crustaceans [not live]; Mussels (not live); Soup preparations; Broths, bouillons; bouillon (preparations for making- ); Bouillon concentrates; Consommés, soups; Vegetable soup preparations; Jams; Fruit jellies; Jellies for food; Gelatine for food; Suet for food; Jellies for food; Edible oils and fats; Bone oil, edible; Fat-containing mixtures for bread slices; Milk; Milk beverages [milk predominating]; Milk products; Milk products; Condensed milk; Powdered milk; Whey; Curds; Cow's milk; Sheep milk; Goat milk; Mare's milk; Kumys (kumyss) (milk beverage); Whipping cream; Sour cream; Smetana (sour cream); Sour cream; Creme fraiche; Butter; Sweetcream butter; Cultured butter; Butter cream; Concentrated butter; Margarine; Sour milk products; Yoghurts; Yoghurt; Curds; Cream (dairy products); Cheese; Casein for food; Kefir; Eggs; Egg products; Powdered eggs; Egg-based preparations; Yolk of eggs; White of eggs; Albumen for food; Fatty substances for the manufacture of edible fats; Edible fats; Animal marrow for food; Protein for human consumption; Brawn.

Meat pies; Meat gravies; Sausage binding materials; Baking powder; Pastries; Pasta; Pastries; Bread; Unleavened bread; Rolls; Bread rolls; Sandwiches; Sandwiches; Cakes; Cake powder; Cake paste; Tarts; Pancakes; Gingerbread; Pasty; Pies with a pastry crust; Quiches; Tacos; Tortillas; Spring rolls; Waffles; Gingerbread; Cookies; Crackers (pastries); Rusks; Biscuits; Buns; Petits fours (cakes); Petit-beurre biscuits; Macaroons (pastry); Malt biscuits; Almond confectionery; Caramels (candy); Flaked corn; Pastes (farinaceous food -); Egg noodles; Vermicelli; Vermicelli (Ribbon -); Spätzle; Spaghetti; Tagliatelle; Macaroni; Rigatoni; Penne; Fusilli; Farfalle; Orecchiette; Cannelloni; Lasagne; Ravioli; Tortellini; Pizzas; Gruel, with a milk base, for food; Edible ices; Powders for ice cream; Ices cream; Yoghurt ices (ices); Pudding; Royal jelly for human consumption (not for medical purposes); Fruit jellies (confectionery); Thickening agents for cooking; Binding agents for icecream; Sausage binding materials; Coffee beverages with milk; Chocolate-based beverages; Cocoa beverages with milk; Chocolate beverages with milk; Chocolates; Preparations for stiffening whipped cream; Honey; Bee glue (propolis) for human consumption; Sweets; Sauces (condiments); Salad sauces; Mayonnaise.

Meat; Fresh meat; Meat, preserved; Meat, frozen; Dried meat; Cooked meats; Meat being roasted; Grilled meat; Meat,Steamed; Meat products; Meat products; Food products derived from meat; Meat extracts; Meat preserves; Salted meat products; Salted meats; Charcuterie; Sausages; Sausages in batter; Blood sausage; Spleen sausage; Ham; Bacon; Beef; Veal; Pork; Lard for food; Mutton; Lamb; Mutton; Goat meat; Rabbit; Game (dead); Animal offal; Animal brains; Animal tongues; Animal hearts; Animal lungs; Animal kidneys; Liver; Liver pâté; Calf sweetbread; Lamb sweetbread; Tripe; Tripe; Belly; Rumens; Rennet; Broth, broth concentrates; Broth concentrates; Meat jellies; Poultry, not live; Chicken meat; Goose meat; Goose fat; Duck meat; Turkey meat; Fish (not live); Fish, salted (smoked fish); Salted fish; Preserved fish; Frozen fish; Dried fish; Cooked fish; Fish,Roasted; Fish,Grilled; Fish,Steamed; Fillets of fish; Foods prepared from fish; Fish preserves; Isinglass for food; Fishmeal for human consumption; Salmon; Herrings; Anchovy; Sardines; Tuna; Shellfish [not live]; Crustaceans [not live]; Mussels (not live); Soup preparations; Broths, bouillons; bouillon (preparations for making- ); Bouillon concentrates; Consommés, soups; Vegetable soup preparations; Jams; Fruit jellies; Jellies for food; Gelatine for food; Suet for food; Jellies for food; Edible oils and fats; Bone oil, edible; Fat-containing mixtures for bread slices; Milk; Milk beverages [milk predominating]; Milk products; Milk products; Condensed milk; Powdered milk; Whey; Curds; Cow's milk; Sheep milk; Goat milk; Mare's milk; Kumys (kumyss) (milk beverage); Whipping cream; Sour cream; Smetana (sour cream); Sour cream; Creme fraiche; Butter; Sweetcream butter; Cultured butter; Butter cream; Concentrated butter; Margarine; Sour milk products; Yoghurts; Yoghurt; Curds; Cream (dairy products); Cheese; Casein for food; Kefir; Eggs; Egg products; Powdered eggs; Egg-based preparations; Yolk of eggs; White of eggs; Albumen for food; Fatty substances for the manufacture of edible fats; Edible fats; Animal marrow for food; Protein for human consumption; Brawn.

Meat pies; Meat gravies; Sausage binding materials; Baking powder; Pastries; Pasta; Pastries; Bread; Unleavened bread; Rolls; Bread rolls; Sandwiches; Sandwiches; Cakes; Cake powder; Cake paste; Tarts; Pancakes; Gingerbread; Pasty; Pies with a pastry crust; Quiches; Tacos; Tortillas; Spring rolls; Waffles; Gingerbread; Cookies; Crackers (pastries); Rusks; Biscuits; Buns; Petits fours (cakes); Petit-beurre biscuits; Macaroons (pastry); Malt biscuits; Almond confectionery; Caramels (candy); Flaked corn; Pastes (farinaceous food -); Egg noodles; Vermicelli; Vermicelli (ribbon); Spätzle; Spaghetti; Tagliatelle; Macaroni; Rigatoni; Penne; Fusilli; Farfalle; Orecchiette; Cannelloni; Lasagne; Ravioli; Tortellini; Pizzas; Gruel, with a milk base, for food; Edible ices; Powders for ice cream; Ices cream; Yoghurt ices (ices); Pudding; Royal jelly for human consumption (not for medical purposes); Fruit jellies (confectionery); Thickening agents for cooking; Binding agents for icecream; Sausage binding materials; Coffee beverages with milk; Chocolate-based beverages; Cocoa beverages with milk; Chocolate beverages with milk; Chocolates; Preparations for stiffening whipped cream; Honey; Bee glue (propolis) for human consumption; Sweets; Sauces (condiments); Salad sauces; Mayonnaise.

Seals; Certificates; Certificates of achievement; Quality certificates.

Organisation of competitions; Providing of training and further training in the fields of technology, law, economics and society, including conducting of seminars, courses, conferences, research trips and internships in connection therewith; Publishing of scientific studies and research findings; Publication of books, magazines and of newspapers; Publication of information available via telephone; Production of television and radio programmes; Arranging lectures, Colloquiums, Trade fairs and Exhibition services; Publication of information on questions concerning standardisation, certification; Technical regulations.

Charcuterie and cooked meats.

Sausage and meat goods.

Beers.

Beers.

Beers.

Beers.