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GOST 10444.10-75

ГОСТ 10444.10-75

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Status: Not effective - Superseded.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




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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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