GOST 1341-97
ГОСТ 1341-97
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Vegetable parchment
Пергамент растительный
Status: Not effective - Superseded. Registration information 536-st dated 08/28/2018 (Rosstandart official website); IUS 11-2018
The standard applies to vegetable parchment intended for packaging food products, dressings, medical industry products and other products that require moisture-proof and grease-proof packaging for household needs and used as a basis for foil laminating, laminating, etc., and also for technical and other purposes.
Стандарт распространяется на растительный пергамент, предназначенный для упаковывания пищевых продуктов, перевязочных материалов, изделий медицинской промышленности и другой продукции, требующей влагонепроницаемой и жиронепроницаемой упаковки, для хозяйственно-бытовых нужд и используемый в качестве основы для каширования фольгой, ламинирования и т.д., а также для технических и других целей.
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Format: Electronic (pdf/doc)
Approved: State Committee of the Russian Federation for Standardization, Metrology and Certification,
10/13/1997
SKU: RUSS17329
The Product is Contained in the Following Classifiers:
Evidence base (TR CU, Technical Regulation of the Customs Union) »
005/2011 TR CU. O packaging safety »
Norms and standards (to TR TS 005/2011) »
ISO classifier »
55 PACKAGING AND DISTRIBUTION OF GOODS »
55.040 Packaging materials and accessories »
National standards »
55 PACKAGING AND DISTRIBUTION OF GOODS »
55.040 Packaging materials and accessories »
National Standards for KGS (State Standards Classification) »
Latest edition »
To Timber. Wood products. Cellulose. Paper, cardboard »
K6 Paper and paper products (except stationery) »
K68 Brown paper »
The Document is Replaced With:
GOST 1341-2018: Vegetable parchment. Specifications
As a Replacement Of:
GOST 1341-84: Parchment
The Document References:
GOST 12026-76: Filter paper for laboratory application
GOST 12523-77: Cellulose, paper, board. Method for determination of pH value of aqueous extract
GOST 13199-88: Fibre intermediate products paper and board. Method for determination of grammage
GOST 13346-72: Paper. Methods for determination of lead fraction of total mass
GOST 13523-78: Fibre semi-finished products, paper and board. Method for conditioning of samples
GOST 13525.13-69: Paper. Methods for determination of greaseproofness
GOST 13525.1-79: Fibre semimanufactures, paper and board. Tensile strength and elongation tests
GOST 13525.19-91: Paper and board. Determination of moisture content. Over-drying method
GOST 13525.5-68: Paper and board. Methods for determination of defect content within the reel
GOST 13525.7-68: Paper and board. Methods for determination of wet strength
GOST 13525.8-86: Fibre intermediate products, paper and board. Method for determination of resistance to bursting
GOST 1641-75: Paper. Packing marking, transportation and storage
GOST 17308-88: Twines. Specifications
GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
GOST 21102-97: Paper and board. Methods for determination of sheet dimensions and non-rectangularity
GOST 24104-2001: Laboratory scales. General technical requirements
GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions
GOST 28498-90: Liquid-in-glass thermometers
GOST 30113-94: Paper and board. Measurement of diffuse blue reflectance factor (ISO brightness)
GOST 4328-77: Reagents. Sodium hydroxide. Specifications
GOST 6038-79: Reagents. D-glucose. Specifications
GOST 6709-72: Distilled water. Specifications
GOST 7687-88: Paper and board. Method for determination of trace copper and iron
GOST 8047-2001: Paper and board. Sampling to determine average quality
GOST 8434-77: Paper. Method for determination of fraction of total mass of arsenic
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GOST 33708-2015: Sausage smoked and uncooked jerked sausages. General specifications
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GOST 33803-2016: Fresh-water dried fish. Specification
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GOST 34159-2017: Meat products. General technical conditions
GOST 34162-2017: Half-smoked sausage products. General technical conditions
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GOST 34190-2017: Frozen fish by-products. Technical conditions
GOST 34191-2017: Small dried fish. Technical conditions
GOST 34203-2017: Meat krill ice cream. Technical conditions
GOST 34353-2017: Milk-clotting enzyme preparations of animal origin are dry. Technical conditions
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GOST 34426-2018: Semi-prepared meat-contained products for child`s nutrition. General specifications
GOST 34432-2018: Сhilled and frozen «crab» sticks. Specifications
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GOST 3739-89: Pre-packed meat
GOST 37-91: Butter
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GOST 3948-90: Frozen fish fillets
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GOST 6477-88: Hard candies
GOST 6478-89: Toffee
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GOST 7368-79: Pressed sturgeon caviar
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GOST 7403-74: Crabs in natural juice
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GOST 7447-2015: Hot–smoked fish. Specifications
GOST 7447-97: Hot-smoked fish. Specifications
GOST 7448-2006: Salted fish. Specifications
GOST 7448-96: Salted fish
GOST 7449-96: Salted salmon fish
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GOST R 52196-2003: Cooked sausage items. Specifications
GOST R 52196-2011: Cooked sausage items. Specifications
GOST R 52196-2017: Cooked meat sausage products. Specifications
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GOST R 52479-2005: Meat cooked sausage products for children's food. General specifications
GOST R 52683-2006: Medicine remedies for veterinary use. Packing, marking, transportation and storage
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GOST R 52811-2007: Fried bread products. General specifications
GOST R 52817-2007: Jams. General specifications
GOST R 52818-2007: Sausage cooked goods from poultry meat for children's nutrition. General specifications
GOST R 52969-2008: Butter. Specifications
GOST R 52970-2008: Butter with flavouring components. Specifications
GOST R 52972-2008: Semihard cheeses. Specifications
GOST R 52992-2008: Semi-smoked sausages for children's nutrition. Specifications
GOST R 53379-2009: Soft cheeses. Specifications
GOST R 53416-2009: Glass containers for medicines. General specifications
GOST R 53430-2009: Milk and milk products. Methods of microbiological analysis
GOST R 53515-2009: Fried sausages. Specifications
GOST R 53587-2009: Cooked sausage from horse-flesh. Specifications
GOST R 53588-2009: Semi-smoked meat sausages. Specifications
GOST R 53591-2009: Semi-smoked sausages from horse-flesh. Specifications
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GOST R 53645-2009: Cooked sausage products for child's nutrition. Specifications
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GOST R 53748-2009: Canned meat. Minced meat. Specifications
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GOST R 53959-2010: Canned fruit, vegetable and mushroom produce. Packing, marking, transportation and storage
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GOST R 54645-2011: Ring shaped crusts. General specifications
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GOST R 54662-2011: Cheeses and processed cheeses. Determination of protein mass fraction by the Kjeldahl method
GOST R 54663-2011: Cheese products for processing. Specifications
GOST R 54664-2011: Lactose. Specifications
GOST R 54665-2011: Albuminous cheeses. Specifications
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GOST R 54754-2011: Semi-prepared boneless meat products in pieces for child nutrition. Specifications
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GOST R 55366-2012: Semi-prepared ground meat products for children nutrition. Specifications
GOST R 55367-2012: Brawns. Specifications
GOST R 55455-2013: Boiled-smoked meat sausages. Specifications
GOST R 55456-2013: Dry sausages. Specifications
GOST R 55485-2013: Fat products. Specifications
GOST R 55574-2013: Meat pate for child food. Specifications
GOST R 55762-2013: Canned meat. Ham. Specifications
GOST R 55791-2013: Smoked and jerked products of chicken broilers meat. Specifications
GOST R 55795-2013: Pork products baked and fried. Specifications
GOST R 55796-2013: Pork smoked products. Specifications
GOST R 56496-2015: Russian quality. Enriched smoked and jerked products of poultry meat. Specifications
GOST R 56579-2015: Semi-prepared meat-contained ground products for children nutrition. Specifications
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GOST R 57476-2017: Bird food protein. Specifications
GOST R 57494-2017: Culinary products from meat of chicken and turkey. Specifications
GOST R 57622-2017: Specialized food products. Canned sterilized minced meat with biocorrecting effect. Specifications
GOST R 58110-2018: Sausage cooked goods from poultry meat (offal) for children nutrition. Specifications
GOST R 58111-2018: Frozen semi-finished products in dough of poultry meat for children nutrition. Specifications
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KMS 1217:2011: Confectionery glaze. Technical conditions
KMS 1219:2011: Dungan starch noodles "Fyn-Tez". Technical specifications
KMS 1286:2015: Cured meat products (basturma). General technical conditions
KMS 285:2008: Kurut. Specifications
KMS 738:2007: Cakes and pastries. General technical conditions
KMS 739:2003: Sausages liverwurst. General technical specifications (as amended by N 1)
KMS 788:2008: Boiled national sausage products. General technical specifications
KMS 790:2008: Smoked national sausage products. General technical specifications
KMS 799:2005: Tea. General technical conditions
KMS 882:2013: Cottage cheese products. Technical conditions
KMS 916:2003: Sweets national flour. General technical conditions
KMS 931:2004: Natural meat semi-finished products from complex cutting of beef for culinary purposes. Technical conditions
KMS 935:2004: Natural half-finished meat from complex cutting of mutton for culinary purposes. Technical specifications
KMS 936:2004: National horse meat products. Technical specifications
KMS 946:2012: Instant pasta with flavor additives. General technical conditions
NTP-APK 1.20.02.001-04: Standards for technological design of small confectionery production enterprises
OST 42-21-2-85: Sterilization and disinfection of medical devices. Methods, tools and modes (approved by the order of the first Deputy Minister of Health of USSR on June 10, 1985 № 770)
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ST RK 1107-2002: Milk products. Pudding. General specification
ST RK 1108-2002: Milk products. Souffle. General specification
ST RK 1131-2002: Dry-cured sausages. Technical conditions
ST RK 1134-2002: Meat cream "Bolashak". General technical conditions
ST RK 1303-2004: Meat and meat products. Products national horse. Technical conditions
ST RK 1328-2005: Sweet, vanilla with raisin and without raisin cake cheeses. Specification
ST RK 1333-2005: Cooked smoked sausages. Technical conditions
ST RK 1334-2005: Smoked sausages. Technical conditions
ST RK 1335-2005: Semi-finished meat culinary. Schnitzel chopped special
ST RK 1353-2005: Sausages boiled "Halal". General technical conditions
ST RK 1728-2007: Meat and meat products. Packaging, labeling, transportation and storage
ST RK 1731-2007: Meat and meat products. Organoleptic method for determining quality indicators
ST RK 1761-2008: Eviscerated and uneviscerated fast-frozen fish. General requirements
ST RK 1791-2008: Fish semi-product products. Fish sticks, cleaned fish, chopped products, bread or egg roll. General requirements
ST RK 1801-2008: Fish fillet, fish mince, fish fillet and fish mince mixtures fast-frozen. General requirements
ST RK 2122-2011: Cold smoked fish. Capelin. Specification
ST RK 2787-2015: Food products. Method for the determination of histamine content in fish products
ST RK 976-94: Non-fat and fat cheeses for melting. Specification
STB 1020-2008: Natural semi-finished meat products. General technical conditions
STB 1202-2000: Semi-finished chocolate production. Chocolate mass and chocolate icing. General technical conditions
STB 1207-2000: Fat glaze. General specifications
STB 126-2011: Cooked sausages. General technical conditions
STB 1323-2002: Sour-milk cheeses. Technical specifications
STB 1373-2009: Cheeses. Specifications
STB 1373-2016: Semi-hard cheeses. Specifications
STB 1890-2008: Butter from cow's milk. General specifications
STB 1890-2017: Cow's milk butter. General specifications
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 2016-2009: Oil and fat food products. Margarines and spreads. General specifications
STB 2190-2011: Soft cheese. General specifications
STB 2190-2017: Soft cheeses. General technical conditions
STB 2283-2016: Curds and curd snacks. General specifications
STB 295-2008: Smoked and dried sausage products. General technical conditions
STB 315-2017: Cottage cheese. General technical conditions
STB 335-98: Pork products. General technical conditions
STB 393-93: Fresh raspberries. Requirements for the purchases, deliveries, and sales
STB 703-2003: Pies. General specifications
STB 735-94: Beef products. General technical conditions
STB 736-2008: Processed cheese. General specifications
STB 736-2017: Processed cheese. General technical conditions
STB 742-2009: Fat products. General technical conditions
STB 902-2001: Tea drinks from vegetable raw materials packaged. General technical conditions
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STB 971-2013: Liver sausages. General technical conditions
STB 988-2002: Meat. Pork in carcasses and half carcasses
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