GOST 10444.10-75
ГОСТ 10444.10-75
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Canned foods. Methods for microbiological examination. Identification of Bacillus cerens
Консервы. Методы микробиологического анализа. Выявление Bacillus cerens
Status: Not effective - Superseded. IUS 12-1988
Canned foods. Methods for microbiological examination. Identification of lactic acid bacteria
Консервировнная еда. Методы микробиологического исследования. Идентификация молочнокислых бактерий
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Format: Electronic (pdf/doc)
SKU: RUSS222977
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 »
4.4.3 Products of canning and vegetable drying industry »
National Standards for KGS (State Standards Classification) »
Latest edition »
N Food and taste products »
N5 Fruit and vegetable products »
N59 Test methods. Packaging. Marking »
The Document is Replaced With:
GOST 10444.8-88: Food products. Method for determination of Bacillus cereus
The Document is Referenced By:
GOST 10119-62: Canned fish. Atlantic sardines. Technical requirements
GOST 10981-64: Canned fish. Ragout of far-eastern salmon fishes in natural juice. Specifications
GOST 12292-66: Canned fish garnished with vegetables
GOST 13865-68: Canned natural fish with addition of oil
GOST 18078-72: Fruit and berry extracts
GOST 18423-73: Squids, canned in natural juice
GOST 18487-80: Canned dinner courses for special consumer. Specifications
RST RSFSR 233-77: Canned food. Eggplant with bell pepper
RST RSFSR 388-78: Delicious sauces
RST RSFSR 454-80: Canned food. Mushroom Salad
RST RSFSR 550-82: Canned food. Rose Hip Drink. Technical conditions
RST RSFSR 673-82: Canned food. Berry drinks. Technical conditions
RST RSFSR 716-84: Canned food. Garlic seasoning in tomato in Ossetian. Technical conditions
Turkmenistan Guidelines for the development and application of standards: Guidelines for the development and application of standards for unavoidable losses and waste of materials in construction
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