Lactic Acid Export Data of Russia

Search Russia Import Export Data at Shipment Level

Find trade data and market research report on lactic acid exports under HS Code 04 and follow up market price of lactic acids. Know market share of companies exporting lactic acid under HS Code 04

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DATE HS_CODE Product Description TrademarkCountry Net Weight Statistical Cost Place Shipper NameConsignee Name
2017-09-010403109900Bioyoghurt "Sloboda" Enrichment of lactobacilli, lactic acid, with apples Mandi. And nuts, dessert, VOLUME 210.125, 285g / K (3920 pcs) for 2 PODDONAH.VES net unit PRODUCTS WITHOUT PRIMARY PACKAGING 210 125GR.OTNOSITSYA By dairy products. Bioyoghurt Representat: AB******7311617,45*************
2017-09-040406105002Cottage cheese products FAT 18% ACID-MANUFACTURED method of rennet (milk pasteurization at 78 + 2 ° C with extracts 16-20 C, cooling to 30-38 ° C ripening; fermentation of mesophilic lactic streptococci create.***RUSSIA13001265,16*************
2017-09-060406105002Cottage cheese products FAT 18% ACID-MANUFACTURED method of rennet (milk pasteurization at 78 + 2 ° C with extracts 16-20 C, cooling to 30-38 ° C ripening; fermentation of mesophilic lactic streptococci create.***RUSSIA650634,83*************
2017-09-080406105002Cottage cheese products FAT 18% ACID-MANUFACTURED method of rennet (milk pasteurization at 78 + 2 ° C with extracts 16-20 C, cooling to 30-38 ° C ripening; fermentation of mesophilic lactic streptococci create.***RUSSIA12501235,98*************
2017-09-120406105002Cottage cheese products FAT 18% ACID-MANUFACTURED method of rennet (milk pasteurization at 78 + 2 ° C with extracts 16-20 C, cooling to 30-38 ° C ripening; fermentation of mesophilic lactic streptococci create.***RUSSIA1000988,29*************
2017-09-140406105002Cottage cheese products FAT 18% ACID-MANUFACTURED method of rennet (milk pasteurization at 78 + 2 ° C with extracts 16-20 C, cooling to 30-38 ° C ripening; fermentation of mesophilic lactic streptococci create.***RUSSIA19001861,52*************
2017-09-190406105002Cottage cheese products FAT 18% ACID-MANUFACTURED method of rennet (milk pasteurization at 78 + 2 ° C with extracts 16-20 C, cooling to 30-38 ° C ripening; fermentation of mesophilic lactic streptococci create.***RUSSIA16751642,32*************


Our lactic acid export data of Russia and market research report covers market priceof lactic acid and market share of Russian companies. This helps you to do market analysis on the basis of price, company, etc. efficiently and gain knowledge on market size of lactic acid in Russia. Few shipment records with a small number of important columns from Russia export data of lactic acid are given above. Other hidden fields such as Russian Exporter Name with Address, Foreign Exporter Name with Address, Value, Quantity, Origin & Destination Country and more are also covered in Russia customs data of lactic acid. To view more shipment records of lactic acid export data of Russia, you can set a filter by Country Name, HS Code and Place.

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