GOST 28649-90

ГОСТ 28649-90

Vinegar pickled and boiled mushrooms

Грибы маринованные и отварные

Status: Not effective - Canceled in the Russian Federation

This standard applies to canned mushrooms obtained from fresh, pickled, pickled, salted or boiled mushrooms, poured with a solution of sodium chloride, with or without the addition of spices and acetic acid, packaged in glass or metal lacquered cans, hermetically sealed and sterilized

Настоящий стандарт распространяется на консервы из грибов, получаемые из свежих, бочковых маринованных, соленых или отварных грибов, залитые раствором поваренной соли, с добавлением или без добавления пряностей и уксусной кислоты, фасованные в стеклянные или металлические лакированные банки, герметически укупоренные и стерилизованные

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Format: Electronic (pdf/doc)
Page Count: 12

Approved: Gosstandart of the USSR, 8/23/1990

SKU: RUSS18641

Price: $234.36




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 »

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 »

National Standards for OKSTU » FOOD INDUSTRY PRODUCTS » Canned vegetables (without juices and canned tomatoes) »


The Document References:

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 10444.15-94: 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 13799-81: Canned fruit, berry, vegetable and mushroom produce. Packing, marking, transportation and storage

GOST 13830-97: Food common salt. General specifications

GOST 17594-81: Dry bay-leaves

GOST 21205-83: Tartaric acid for use in foodstuffs. Specifications

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 26188-84: Fruit and vegetable products, meat and meat-vegetable cans. Method for determination of pH

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 2874-82: Drinking water. Hygienic requirements and quality control

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

GOST 5717.2-2003: Glass jars canned food. Basic parameters and dimensions

GOST 5981-88: Tins for preserved food

GOST 6968-76: Acetic acid produced

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

GOST 908-2004: Citric acid monohydrate for use in foodstuffs. Specifications

GOST R 51232-98: Drinking water. General requirements for organization and quality control methods

GOST R 51574-2000: Food common salt. Specifications

OST 10-84-87: Metallic covers for glass jars with a neck finish Type 1. Specifications.

SanPiN 2.3.2.1078-01: Sanitary requirements to safety and nutritive value of food products

The Document is Referenced By:

GOST 31751-2012: Fried bread products. General specifications

GOST 31805-2012: Products bakery from wheat flour. General specifications

GOST 31806-2012: Frozen and cooled prepared baking mixes. General specifications

GOST 31807-2012: Bakery products from rye flour and rye-and- wheat flour. General specifications

GOST R 52462-2005: Products bakery from wheat flour. General specifications

GOST R 52697-2006: Frozen and cooled prepared baking mixes. General specifications

GOST R 52811-2007: Fried bread products. General specifications

GOST R 52961-2008: Bakery products from rye flour and rye-and-wheat flour. 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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