Official Journal of the European Union L174
I Acts whose publication is obligatory | ||||
Commission Regulation (EC) No 1244/2003 of 11 July 2003 establishing the standard import values for determining the entry price of certain fruit and vegetables | 1 | |||
* | Commission Regulation (EC) No 1245/2003 of 11 July 2003 determining the groups of high-quality varieties exempt from application of the quota buyback programme in raw tobacco for the 2003 harvest | 3 | ||
Commission Regulation (EC) No 1246/2003 of 11 July 2003 fixing the minimum selling prices for butter and the maximum aid for cream, butter and concentrated butter for the 123rd individual invitation to tender under the standing invitation to tender provided for in Regulation (EC) No 2571/97 | 4 | |||
Commission Regulation (EC) No 1247/2003 of 11 July 2003 fixing the maximum purchasing price for butter for the 76th invitation to tender carried out under the standing invitation to tender governed by Regulation (EC) No 2771/1999 | 6 | |||
Commission Regulation (EC) No 1248/2003 of 11 July 2003 fixing the maximum aid for concentrated butter for the 295th special invitation to tender opened under the standing invitation to tender provided for in Regulation (EEC) No 429/90 | 7 | |||
Commission Regulation (EC) No 1249/2003 of 11 July 2003 on the issuing of system A3 export licences in the fruit and vegetables sector (tomatoes, table grapes and apples) | 8 | |||
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II Acts whose publication is not obligatory | ||||
Commission | ||||
2003/508/EC | ||||
* | Commission Decision of 7 July 2003 adopting Community import decisions for certain chemicals pursuant to Regulation (EC) No 304/2003 of the European Parliament and of the Council and amending Decisions 2000/657/EC and 2001/852/EC (1) | 10 | ||
2003/509/EC | ||||
* | Commission Decision of 10 July 2003 amending Decision 2001/338/EC concerning certain protective measures with regard to bivalve molluscs from or originating in Peru (notified under document number C(2003) 2290) (1) | 40 | ||
(1) Text with EEA relevance |
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