GOST 3858-73
ГОСТ 3858-73
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Sauerkraut
Капуста квашеная
Status: Not effective - Canceled in the Russian Federation. IUS 9-2011
The standard applies to sauerkraut made from fresh white cabbage with the addition of salt, seasonings and spices, fermented lactic acid and intended for retail, catering, as well as for industrial processing (for the production of Provencal cabbage, canned food, quick-frozen meals and side dishes).
Стандарт распространяется на квашеную капусту, приготовленную из свежей белокачанной капусты с добавлением поваренной соли, приправ и пряностей, подвергнутую молочнокислому брожению и предназначенную для розничной торговли, для сети общественного питания, а также для промышленной переработки (для изготовления капусты провансаль, консервов, быстрозамороженных обеденных блюд и гарниров).
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Format: Electronic (pdf/doc)
Approved: Gosstandart of the USSR,
12/20/1973
SKU: RUSS16981
The Product is Contained in the Following Classifiers:
PromExpert »
SECTION I. TECHNICAL REGULATION »
V Testing and control »
4 Testing and control of products »
4.3 Testing and control of agricultural and forestry products »
4.3.1 Crop products »
ISO classifier »
67 PRODUCTION OF FOOD »
67.080 Fruits. Vegetables »
67.080.20 Vegetables and their products »
National standards »
67 PRODUCTION OF FOOD »
67.080 Fruits. Vegetables »
67.080.20 Vegetables and their products »
National Standards for KGS (State Standards Classification) »
Latest edition »
N Food and taste products »
N5 Fruit and vegetable products »
N52 Marinated and salted berries, fruits, vegetables and mushrooms »
The Document References:
GOST 10354-82: Polyethylene film Specifications
GOST 10444.12-88: Food products. Method for determination of yeast and mould
GOST 10444.15-94: Food products. Methods for determination quantity of mesophilic aerobes and facultative anaerobes
GOST 10444.1-84: Canned food. Preparation of reagent solutions, dyes, indicators and culture media for microbiological analysis
GOST 10444.2-94: Food products. Methods for detection and quantity determination of Staphylococcus aureus
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 10444.9-88: Food products. Method for determination of Clostridium perfringens
GOST 12231-66: Vegetables salted and pickled, fruits and berries soaked. Sampling. Methods for determination proportion of liquid and solid parts
GOST 13799-81: Canned fruit, berry, vegetable and mushroom produce. Packing, marking, transportation and storage
GOST 13830-97: Food common salt. General specifications
GOST 13908-68: Fresh sweet pepper
GOST 1721-85: Fresh food garden carrot for supply and delivery. Specifications
GOST 1722-85: Fresh food red beet for supply and delivery. Specifications
GOST 1724-85: Fresh white head cabbage for supply and delivery. Specifications
GOST 17594-81: Dry bay-leaves
GOST 19215-73: Fresh cranberries
GOST 19360-74: Film liner-bags. General specifications
GOST 20450-75: Fresh cowberries
GOST 21133-87: Specialized box pallets for potatoes, vegetables, fruits, melons and gourds
GOST 25555.0-82: Fruit and vegetable products. Methods for determination of titratable acidity
GOST 26186-84: Fruit and vegetable products, meat and meat-vegetable cans. Methods for determination of chloride content
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 27572-87: Fresh apples for processing. Specifications
GOST 27853-88: Salted and pickled vegetables, soused fruits and berries. Acceptance, sampling
GOST 5717.2-2003: Glass jars canned food. Basic parameters and dimensions
GOST 8756.1-79: Canned food products. Methods for determination of organoleptic characteristics, net mass or volume and components fraction of total mass
GOST 8756.18-70: Canned food products. Methods for determination of appearance, tightness of package and inner surface condition of metallic package
The Document is Referenced By:
Decision 236: On the list of international and regional (interstate) standards, and in their absence - national (state) standards, through the application of which on a voluntary basis compliance with the requirements of technical regulations of the Customs Union "On food safety" (TR CU 021/2011), and the list of international and regional (interstate) standards, and in their absence - national (state) standards, containing rules and methods of research (tests) and measurements, including rules from
GOST 12161-2006: Сanned fish with vegetables in tomato sauce. Specifications
GOST 12161-88: Canned fish with vegetables in tomato sauce
GOST 12292-2000: Canned garnished fish with vegetables. Specifications
GOST 12292-66: Canned fish garnished with vegetables
GOST 17472-2013: Canned foods. Cabbage or pepper, stuffed with meat and rice. Specifications
GOST 18224-2013: Canned food. Second dinner dishes. Specifications
GOST 18224-72: Canned products. Main lunch courses
GOST 18316-95: First course lunch dishes
GOST 19341-73: Canned fish
GOST 32801-2014: Canned chopped fish, minced and fricassee. Specifications
GOST 33430-2015: Canned fish roe and milt. Specifications
GOST 33840-2016: Meat containing cans. Second course meals with garnish. Specification
GOST 9163-2014: Meat-and-vegetable cans. Sausages with garnish. Specifications
GOST 9163-90: Canned meat and meat and vegetable products "sausages"
KMS 947:2012: Closed sandwiches (sandwiches). General 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
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