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GOST 7631-73

ГОСТ 7631-73

Fish, products from fish, marine mammals and invertebrates. Acceptance rules. Methods for determination of organoleptic characteristics. Sampling methods for laboratory tests

Рыба, продукты из рыбы, морских млекопитающих и беспозвоночных. Правила приемки. Методы органолептической оценки качества. Методы отбора проб для лабораторных испытаний

Status: Not effective

Skins of deer for tannery

Шкуры оленей для кожевенного производства

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Format: Electronic (pdf/doc)
SKU: RUSS254723




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The Product is Contained in the Following Classifiers:

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N2 Fish and fish products » N29 Test methods. Packaging. Marking »


The Document is Replaced With:

GOST 7631-85: Fish and products made of fish, marine mammals and invertebrates. Reception rules. Methods for determination of organoleptic characteristics. Sampling methods for laboratory tests

As a Replacement Of:

GOST 7631-55: Fish, fish products and marine mammal products. Rules for acceptance and sampling

The Document is Referenced By:

GOST 11298-65: Cold-smoked salmon fish

GOST 12849-67: Hot smoked sardines. Specifications

GOST 13271-67: Cold-smoked sardine

GOST 16081-70: Salted mackerel and horse mackerel. Specifications

GOST 17660-72: Frozen fish dressed by special methods

GOST 20057-74: Frozen oceanic fish. Specifications

GOST 20414-75: Frozen squid and cuttle. Specifications

GOST 21230-75: Frozen sardines

GOST 21607-76: Frozen sets for fish soups

GOST 26657-85: Fooder, mixed fooder and mixed fooder raw materials. Methods for determination on phosphor

GOST 6756-57: Tugun', 'sosvinskaja' herring and lake herring of tierce spicy salting. Specifications

GOST 7445-66: Hot-smoked sturgeons

GOST 7448-75: Salted fish

GOST 814-61: Iced fish. Specifications

MUK 4.4.1.010-93: Guidelines for the determination of nitrates and nitrites in fish and fish products

SanPiN 42-123-4083-86: Temporary hygienic standards and methods for determining the content of histamine in fish products

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