Statistical Classification of Economic Activities in the European Community, Rev. 2International Standard Industrial Classification of All Economic Activities, Rev.4
NACE Rev 2 10.13 to ISIC Rev 4
Crosswalk mapping from NACE Rev 2 10.13 "Processing and preserving of meat" to ISIC Rev 4. 1 official equivalence.
NACE Rev 2 10.13 in ISIC Rev 4
Each entry is an official equivalence edge. Click to see the full ISIC Rev 4 definition, hierarchy, and its own crosswalks.
Reverse direction: ISIC Rev 4 to NACE Rev 2
About NACE Rev 2 10.13
10.13 Processing and preserving of meatThis class includes: - production of dried, salted or smoked meat - production of meat products: • sausages, salami, puddings, "andouillettes", saveloys, bolognas, pâtés, rillettes, boiled ham This class excludes: - manufacture of prepared frozen meat and poultry dishes, see 10.85 - manufacture of soup containing meat, see 10.89 - wholesale trade of meat, see 46.32 - packaging of meat, see 82.92