GOST 29046-91
ГОСТ 29046-91
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Ginger
Имбирь
Status: Not effective - Canceled in the Russian Federation. Registration information 1232-st dated 09/26/2016 (the official website of Rosstandart); IUS 5-2017
This standard applies to the spice - ginger, which represents the dried, peeled rhizomes of a tropical plant Zingiber officinale Rose (from the ginger family) used in the preparation of various food products.
Настоящий стандарт распространяется на пряность - имбирь, представляющую собой высушенные очищенные корневища тропического растения Zingiber officinale Rose (из семейства имбирных), применяемую при приготовлении различных продуктов питания
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Format: Electronic (pdf/doc)
Approved: USSR State Committee for Product Quality and Standards Management,
6/27/1991
SKU: RUSS16778
The Product is Contained in the Following Classifiers:
PromExpert »
SECTION I. TECHNICAL REGULATION »
V Testing and control »
4 Testing and control of products »
4.4 Testing and control of food products »
4.4.7 Tea industry products, food concentrates and enzymes »
ISO classifier »
67 PRODUCTION OF FOOD »
67.220 Spices and seasonings. Nutritional supplements »
67.220.10 Spices and seasonings »
National standards »
67 PRODUCTION OF FOOD »
67.220 Spices and seasonings. Nutritional supplements »
67.220.10 Spices and seasonings »
National Standards for KGS (State Standards Classification) »
Latest edition »
N Food and taste products »
N5 Fruit and vegetable products »
N55 Sauces. Spices. Seasonings »
The Document References:
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 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 28750-90: Spices. Packing, marking, transportation and storage
GOST 28875-90: Spices. Acceptance and methods of analysis
SanPiN 2.3.2.1078-01: Sanitary requirements to safety and nutritive value of food products
The Document is Referenced By:
GOST 1084-2016: Herring and sardines from Pacific, spicy salted and pickled. Specification
GOST 1084-88: Spiced-salted and marinated herring
GOST 12161-2006: Сanned fish with vegetables in tomato sauce. Specifications
GOST 16978-99: Canned fish in tomato souse. Specifications
GOST 18077-2013: Canned food. Fruit sauces. Technical conditions
GOST 18222-2015: Sardine, sardinella and sardinops spiced-salted. Specifications
GOST 18223-2013: Mackerel and jack mackerel spice-salted. Specifications
GOST 20546-2006: Preserves of oceanic fish in spicy brine. Specifications
GOST 32341-2013: Peled, cisco and tugun spicy salted. Specifications
GOST 32801-2014: Canned chopped fish, minced and fricassee. Specifications
GOST 32807-2014: Anchovies and small herrings salted and spice-salted. Specifications
GOST 34161-2017: Meat and meat products. General requirements for the selection, training of tasters and the formation of the tasting committee
GOST 34189-2017: Capelin fatty salted and spiced salted. Technical conditions
GOST R 51025-97: Spicy salted tugun cieco and peeled (in barrels). Specifications
GOST R 55333-2012: Canned meat and vegetables. Specifications
GOST R 55336-2012: Canned paste meat. Specifications
GOST R 55367-2012: Brawns. Specifications
GOST R 55572-2013: Meat cans. General specifications
GOST R 56368-2015: Russian traditional drinks on the basis of natural raw materials. Specifications
KMS 955:2017: Foods series "Carats health" containing fiber. Specifications
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
STB 126-2011: Cooked sausages. General technical conditions
STB 196-2012: Half-smoked sausage products. General technical conditions. General technical conditions
STB 1996-2009: Products of smoked sausage and dry-cured salami. General technical conditions
STB 2190-2011: Soft cheese. General specifications
STB 736-2008: Processed cheese. General specifications
STB 954-94: Food concentrates. Semi-finished bakery products. General specifications
STB 971-2013: Liver sausages. General technical conditions
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