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GOST 19341-73

ГОСТ 19341-73

Canned fish

Консервы рыбные

Status: Effective - Supersedes. The limitation of the effectiveness period has been lifted: Protocol No. 3-93 of the IGU dated 03.03.93 (IUS 5-6-1993)

The standard applies to canned fish liver with herbal supplements.

Стандарт распространяется на консервы из печени рыб с растительными добавками.

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Format: Electronic (pdf/doc)

Approved: State Committee of Standards of the Council of Ministers of the USSR, 12/29/1973

SKU: RUSS16702

Price: $84.00



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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 » 4.4.3 Products of canning and vegetable drying industry »

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products » 4.4.2 Products of fishing industry, seafood »

ISO classifier » 67 PRODUCTION OF FOOD » 67.120 Meat, meat products and other animal products » 67.120.30 Fish and fish products »

National standards » 67 PRODUCTION OF FOOD » 67.120 Meat, meat products and other animal products » 67.120.30 Fish and fish products »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N2 Fish and fish products » N23 Canned preserves fish, pickles and concentrates »


The Document References:

GOST 10444.15-75: Canned foods. Methods for microbiological examination. Determination of total bacteria quantity by petri dishes count

GOST 10444.1-84: Canned food. Preparation of reagent solutions, dyes, indicators and culture media for microbiological analysis

GOST 10444.2-75: Canned foods. Methods for microbiological examination. Detection of coagulase-positive staphylococcus

GOST 10444.7-86: Food products. Methods of detection of botulinum toxins and Clostridium botulinum

GOST 10444.8-88: Food products. Method for determination of Bacillus cereus

GOST 1128-75: Refined cotton-seed oil

GOST 1129-93: Sunflower oil

GOST 11771-93: Canned and preserved fish and sea products. Packing and marking

GOST 13830-97: Food common salt. General specifications

GOST 1723-86: Fresh onions for supper and delivery. Specification

GOST 17594-81: Dry bay-leaves

GOST 23285-78: Packs unitized on flat pallets. Food products and glass containers

GOST 24597-81: Unitized tared and piece goods cargoes. Main parameters and dimensions

GOST 26574-85: Wheat bakery flour

GOST 26664-85: Canned and preserved fish and sea products. Method for determination of organoleptic characteristics net mass and parts components fraction of total mass

GOST 26668-85: Food-stuff and food additives. Preparation of sampling for microbiological analyses

GOST 26669-85: Food-stuffs and food additives. Preparation of samples for microbiological analyses

GOST 26670-91: Food products. Methods for cultivation of microorganisms

GOST 26927-86: Raw material and food-stuffs. Methods for determination of mercury

GOST 26929-94: Raw material and food-stuffs. Preparation of samples. Decomposition of organic matters for analysis of toxic elements

GOST 26930-86: Raw material and food-stuff. Method for determination of arsenic

GOST 26931-86: Raw materials and food-stuffs. Method for determination of copper

GOST 26932-86: Raw materials and food-stuffs. Methods for determination of lead

GOST 26933-86: Raw materials and food-stuffs. Methods for determination of cadmium

GOST 26934-86: Raw materials and food-stuffs. Method for determination of zinc

GOST 26935-86: Canned food stuffs. Method for determination of tin

GOST 27082-89: Canned and preserved fish and other sea products. Method for determination of total acidity

GOST 27207-87: Canned and preserved fish and other sea products. Method for determination of common salt

GOST 3034-75: Oat groats

GOST 30425-97: Canned foods. Method for determination of commercial sterility

GOST 3858-73: Sauerkraut

GOST 5550-74: Buckwheat groats

GOST 5784-60: Barley groats. Specifications

GOST 5981-88: Tins for preserved food

GOST 6292-93: Rice groats

GOST 7587-71: Dried onion

GOST 7825-96: Soybean oil

GOST 7981-68: Peanut oil

GOST 8756.0-70: Canned food products. Sampling and preparation of samples for test

GOST 8756.18-70: Canned food products. Methods for determination of appearance, tightness of package and inner surface condition of metallic package

GOST 8807-94: Mustard oil

GOST 8808-2000: Maize oil. Specifications

GOST R 51574-2000: Food common salt. Specifications

GOST R 52189-2003: Wheat flour. General specifications

GOST R 52465-2005: Sunflower oil. Specifications

GOST R 52622-2006: Dried vegetables. General specifications

The Document is Referenced By:

Decision 113: On amendments to the Program for the development (amendment, revision) of interstate standards, as a result of which, on a voluntary basis, compliance with the requirements of the technical regulations of the Eurasian Economic Union "On the safety of fish and fish products" (TP EAEU 040/2016), as well as interstate standards containing rules and methods of research (testing) and measurements, including sampling rules necessary for the application and implementation of the requirements of the technical regulation of the Eurasian Economic Union "On the safety of fish and fish products" (TP EAEU 040/2016) and the implementation of conformity assessment objects of technical regulation

MU 08-47/169: Canned food. Voltammetric method for measuring the mass concentration of tin and lead

MU 4.2.1902-04: Determination of genetically modified sources (GMI) of plant origin by the method of polymerase chain reaction

MUK 4.2.2008-05: Method of identification of genetically modified organisms (GMO) of plant origin using enzyme analysis on a biological microchip

PR 50.3.004-96: Rules for the certification of food products and food raw materials

Resolution 21: Rules for the certification of food products and food raw materials

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