GOST 28876-90
ГОСТ 28876-90
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Spices and condiments. Sampling
Пряности и приправы. Отбор проб
Status: Effective - Introduced for the first time
The standard establishes a method for sampling spices and seasonings.
Стандарт устанавливает метод отбора проб пряностей и приправ
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Format: Electronic (pdf/doc)
Approved: USSR State Committee for Product Quality and Standards Management,
12/29/1990
SKU: RUSS48753
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 »
4.4.7 Tea industry products, food concentrates and enzymes »
ISO classifier »
67 PRODUCTION OF FOOD »
67.220 Spices and seasonings. Nutritional supplements »
67.220.10 Spices and seasonings »
National standards »
67 PRODUCTION OF FOOD »
67.220 Spices and seasonings. Nutritional supplements »
67.220.10 Spices and seasonings »
National Standards for KGS (State Standards Classification) »
Latest edition »
N Food and taste products »
N5 Fruit and vegetable products »
N59 Test methods. Packaging. Marking »
National Standards for OKSTU »
FOOD INDUSTRY PRODUCTS »
Control methods (testing, analysis, measurements) »
The Document is Referenced By:
GOST 28875-90: Spices. Acceptance and methods of analysis
GOST 28877-90: Spices and condiments. Determination of foreign matters
GOST 28878-90: Spices and condiments. Determination of total ash
GOST 28879-90: Spices and condiments. Determination of moisture by distillation method
GOST 28880-90: Spices and condiments. Determination of filth
GOST 31701-2012: Food products. Method for determination of artificial colours in spices presence
GOST ISO 1003-2016: Spices. Ginger (Zingiber officinal Roscoe). Specification
GOST ISO 1108-2018: Spices and condiments. Determination of non-volatile ether extract
GOST ISO 2253-2015: Curry powder. Specification
GOST ISO 2254-2016: Spices. Cloves whole and ground (powdery). Specification
GOST ISO 2825-2015: Spices and condiments. Preparation of a ground sample for analysis
GOST ISO 5561-2015: Black and blond caraway, whole. Specification
GOST ISO 5562-2017: Pryanosti. Kurkuma tselaya i molotaya (poroshkoobraznaya). Tehnicheskie usloviya
GOST ISO 5566-2017: Pryanosti. Kurkuma. Spektrofotometricheskij metod opredeleniya okrashivayuschej sposobnosti
GOST ISO 6539-2016: Spices. Cinnamon (Cinnamomum zeylanicum Blume). Specification
GOST ISO 927-2014: Spices and condiments. Determination of extraneous matter and foreign matter content
GOST ISO 928-2015: Spices and condiments. Determination of total ash
GOST ISO 973-2016: Spices. Pimento (allspice) [Pimenta dioica (L.) Merr.] whole or ground. Specification
GOST R 52825-2007: Food products. Method for determination of artificial colours in spices presence
GOST R 57029-2016: Specialized food products, spices, processed products based on spices and biologically active supplement. Determination of non-food dyes Sudan I, Sudan II, Sudan III and Para Red
MUK 2.6.1.717-98: Radiation monitoring. Strontium-90 and cesium-137. Food products. Sampling, analysis and hygienic evaluation
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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