CHAOBASHIJIA, Chinese characters and device
「CHAOBASHIJIA, Chinese characters and device」对应一条老挝商标公开记录,由 LIU HAO 于 2024-05-14 提交申请,当前状态为已注册。关键编号与类型标注为 申请号 50312 / 注册/授权号 63234 / DIP 编号 LA50312 / 主管局代码 LA / 申请类型 Individual。时间线要点:公开/公告日 2024-11-04;注册日 2025-03-20。尼斯分类覆盖第 30 类。商品与服务说明摘录:Seasonings; relish [condiment]; ginger [spice]; mustard meal; pepper (spice); pepper powder; chilli powder; c…。代理机构 / 代理人记载为 HAVIP (LAOS) INTELLECTUAL PROPERTY LAW SOLE CO., LTD.。您可在站内继续浏览同申请人其它知识产权,或经企业详情查看更多关联资产与登记信息。
LaoBiz profiles the Laos trademark “CHAOBASHIJIA, Chinese characters and device” from open registry fields, filed by LIU HAO on 2024-05-14; current status: Registered. Identifiers include application No. 50312; registration/grant No. 63234; DIP id LA50312; application type Individual. Key dates: publication 2024-11-04; registration 2025-03-20. Nice class(es): 30. Goods/services excerpt: Seasonings; relish [condiment]; ginger [spice]; mustard meal; pepper (spice); pepper powder; chilli powder; c…. Use LaoBiz to hop between this IP record, related filings by the same applicant, and the matched company profile when present.
ກ່ຽວກັບ ເຄື່ອງໝາຍການຄ້າ «CHAOBASHIJIA, Chinese characters and device» ໃນລາວ, ຍື່ນໂດຍ LIU HAO ໃນວັນທີ 2024-05-14; ສະຖານະ ຈົດທະບຽນແລ້ວ. ຕົວລະບຸ: ເລກທີຄຳຮ້ອງ 50312; ເລກທະບຽນ 63234; ລະຫັດ DIP LA50312. ວັນທີສຳຄັນ: ວັນເຜີຍແຜ່ 2024-11-04; ວັນຈົດທະບຽນ/ອະນຸຍາດ 2025-03-20. ປະເພດ/ຫ້ອງ: 30. ສິນຄ້າ/ບໍລິການ: Seasonings; relish [condiment]; ginger [spice]; mustard meal; pepper (spice); pepper powder; chilli powder; c…. ຂໍ້ມູນເພື່ອອ້າງອີງເທົ່ານັ້ນ ບໍ່ແມ່ນຄຳແນະນຳທາງກົດໝາຍ ຫຼື ໃບຢັ້ງຢືນສິດ.
50312
图样
基础信息
- 类型
- 商标
- 申请号
50312- 状态
- 已注册
- 申请人
- LIU HAO
- 代理机构
- HAVIP (LAOS) INTELLECTUAL PROPERTY LAW SOLE CO., LTD.
- 申请日期
- 2024-05-14
- 注册号
63234- 公开/公告日
- 2024-11-04
- 注册/授权日
- 2025-03-20
- 国际分类
- 30
- 商品 / 服务
- [30] Seasonings; relish [condiment]; ginger [spice]; mustard meal; pepper (spice); pepper powder; chilli powder; curry [spice]; five spice powder; essences for foodstuffs, except etheric essences and essential oils.
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