MUK 4.2.999-00
МУК 4.2.999-00
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Determining the amount of bifidobacteria in fermented milk products
Определение количества бифидобактерий в кисломолочных продуктах
Status: Effective - Introduced for the first time
These guidelines set the methodology for laboratory studies (tests) to determine the number of bifidobacteria in fermented milk products.
Настоящие методические указания устанавливают методику проведения лабораторных исследований (испытаний) по определению количества бифидобактерий в кисломолочных продуктах.
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Format: Electronic (pdf/doc)
Approved: Chief State Sanitary Doctor of the Russian Federation, First Deputy Minister of Health of the Russian Federation,
11/8/2000
SKU: RUSS160010
The Product is Contained in the Following Classifiers:
Evidence base (TR CU, Technical Regulation of the Customs Union) »
021/2011 TR CU. About food safety »
Regulations and standards (to ТР ТС ТС 021/2011) »
PromExpert »
SECTION I. TECHNICAL REGULATION »
V Testing and control »
4 Testing and control of products »
4.4 Testing and control of food products »
4.4.5 Products of dairy and butter and cheese industry »
ISO classifier »
67 PRODUCTION OF FOOD »
67.050 General methods for food inspection and analysis »
The Document References:
Federal Law 52-FZ: Public Sanitary and Epidemiological Well-Being
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The Document is Referenced By:
MR 2.3.7.0168-20: Assessment of the quality of food products and assessment of the population's access to domestic food products, contributing to the elimination of macro- and micronutrient deficiencies
MU 4.1/4.2.2484-09: Guidelines for the assessment of authenticity and identification of falsification of dairy products
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