Preserved food. Tomato juice
Консервы. Сок томатный
Status: Not effective - Canceled in the Russian Federation. IUS 7-2004
The standard applies to tomato juice obtained from fresh ripe tomatoes, with or without the addition of table salt and ascorbic acid.
Стандарт распространяется на томатный сок, получаемый из свежих зрелых томатов, с добавлением или без добавления поваренной соли и аскорбиновой кислоты.
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Format: Electronic (pdf/doc)
Approved: USSR Standardization and Metrology Committee,
9/11/1991
SKU: RUSS17008
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 »
4.4.11 Products of alcohol industry and non-alcoholic beverages »
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 »
ISO classifier »
67 PRODUCTION OF FOOD »
67.160 Drinks »
67.160.20 soft drinks »
National standards »
67 PRODUCTION OF FOOD »
67.160 Drinks »
67.160.20 soft drinks »
National Standards for KGS (State Standards Classification) »
Latest edition »
N Food and taste products »
N5 Fruit and vegetable products »
N53 Canned vegetables, jam, compotes and concentrates »
National Standards for OKSTU »
FOOD INDUSTRY PRODUCTS »
Tomato canned food, vegetable juices, drinks, syrups, sauces and vegetable seasonings »
As a Replacement Of:
GOST 937-72: Canned foods. Natural tomato juice
The Document References:
GOST 10117-91: Glass bottles for food liquids
GOST 10444.11-89: Food products. Methods for determination of the lactic acid bacteria
GOST 10444.12-88: Food products. Method for determination of yeast and mould
GOST 10444.14-91: Canned foods. Method of Howard mould count
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 10444.3-85: Canned foods. Method for determination of mesophilic airobes and facultative-anairobes
GOST 10444.4-85: Canned foods. Method for determination of nusophilic strictly anaerobs
GOST 10444.5-85: Canned foods. Method for determination of thermophilic airobes and facultive anairobes
GOST 10444.6-85: Canned foods. Method for determination of thermophile strictly anairobes
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 13799-81: Canned fruit, berry, vegetable and mushroom produce. Packing, marking, transportation and storage
GOST 13830-91: Edible salt
GOST 24556-89: Products of fruits and vegetables processing. Methods for determination of vitamin C
GOST 25555.0-82: Fruit and vegetable products. Methods for determination of titratable acidity
GOST 25555.3-82: Fruit and vegetable products. Methods for determination of mineral impurities
GOST 26186-84: Fruit and vegetable products, meat and meat-vegetable cans. Methods for determination of chloride content
GOST 26313-84: Products of fruit and vegetable processing. Acceptance rules and methods of sampling
GOST 26323-84: Products of prepared fruits and vegetables. Methods for determination of vegetable admixtures
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 26671-85: Fruit and vegetable products, canned meat and meat-and-vegetable products. Preparation of samples for laboratory analyses
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 28038-89: Fruit and vegetable products. Methods for determination of mycotoxin patulin
GOST 28562-90: Fruit and vegetable products. Refractometric method for determination of soluble dry substances content
GOST 5717-91: Jars for preserved food
GOST 5981-88: Tins for preserved food
GOST 8756.10-70: Fruit and vegetable products. Method for determination of flesh content
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:
GOST 10444.1-84: Canned food. Preparation of reagent solutions, dyes, indicators and culture media for microbiological analysis
GOST 7453-86: Preserves from dressed fish
KMS 998:2005: Milk whey drinks. Technical conditions
MU 08-47/168: Alcoholic and non-alcoholic drinks. Voltammetric method for measuring the mass concentration of mercury
PR 50.3.004-96: Rules for the certification of food products and food raw materials
RD 50-461-84: Guidelines. Computer aided design. Graphic Interaction Language (interactive graphic imaging)
Resolution 21: Rules for the certification of food products and food raw materials
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