GOST 27082-89
ГОСТ 27082-89
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Canned and preserved fish and other sea products. Method for determination of total acidity
Консервы и пресервы из рыбы и морепродуктов. Методы определения общей кислотности
Status: Not effective - Superseded. Registration information 831-st dated July 29, 2014 (official website of Rosstandart); (IUS 11-2015)
This standard applies to canned food and preserves from fish and seafood and establishes methods for determining titrated acidity: visual (titrimetric) and potentiometric
Настоящий стандарт распространяется на консервы и пресервы из рыбы и морепродуктов и устанавливает методы определения титруемой кислотности: визуальный (титриметрический) и потенциометрический
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Format: Electronic (pdf/doc)
Approved: USSR State Committee for Standards,
3/14/1989
SKU: RUSS50960
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 »
PromExpert »
SECTION I. TECHNICAL REGULATION »
V Testing and control »
4 Testing and control of products »
4.4 Testing and control of food products »
4.4.2 Products of fishing industry, seafood »
ISO classifier »
67 PRODUCTION OF FOOD »
67.120 Meat, meat products and other animal products »
67.120.30 Fish and fish products »
National standards »
67 PRODUCTION OF FOOD »
67.120 Meat, meat products and other animal products »
67.120.30 Fish and fish products »
National Standards for KGS (State Standards Classification) »
Latest edition »
N Food and taste products »
N2 Fish and fish products »
N29 Test methods. Packaging. Marking »
National Standards for OKSTU »
PRODUCTS OF MEAT, DAIRY, FISH, FLOUR-GRAPE, FODDER AND MICROBIOLOGICAL INDUSTRIES »
Control methods (testing, analysis, measurements) »
National Standards for OKSTU »
PRODUCTS OF MEAT, DAIRY, FISH, FLOUR-GRAPE, FODDER AND MICROBIOLOGICAL INDUSTRIES »
Fats, vitamins »
The Document is Replaced With:
GOST 27082-2014: Canned and preserved from fish, water invertebrates, water mammals and algae. Methods for determination of total acidity
The Document References:
GOST 12026-76: Filter paper for laboratory application
GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
GOST 20292-74: Laboratory volumetric glassware. Burettes, pipettes
GOST 21400-75: Chemical and laboratory glass. Technical specifications. Test methods
GOST 24104-2001: Laboratory scales. General technical requirements
GOST 24104-88: General purpose and reference laboratory balances
GOST 24363-80: Reagents. Potassium hydroxide. Specifications
GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions
GOST 25794.1-83: Reagents. Methods of preparation of standard volumetric solutions for acid-base titration
GOST 29227-91: Laboratory glassware. Graduated pipettes. Part 1. General requirements
GOST 29251-91: Laboratory glassware. Burettes. Part 1. General requirements
GOST 4328-77: Reagents. Sodium hydroxide. Specifications
GOST 4919.1-77: Reagents and matters of special purity. Methods for preparation of indicators solutions
GOST 4919.2-77: Reagents and matters of special purity. Methods for preparation of buffer solutions
GOST 5556-81: Medical absorbent cotton
GOST 5850-72: Phenolphthalein
GOST 5962-67: Rectified ethyl alcohol. Specifications
GOST 6709-72: Distilled water. Specifications
GOST 8.135-74: State system for ensuring the uniformity of measurements. pH measuring. Standard-titres material dose for making 2nd class standard buffer solutions. Specifications
GOST 8756.0-70: Canned food products. Sampling and preparation of samples for test
GOST 9147-80: Laboratory porcelain ware and apparatus. Specifications
The Document is Referenced By:
GOST 10531-2013: Canned fried fish in marinade. Specifications
GOST 10531-89: Fried fish in marinade
GOST 12161-2006: Сanned fish with vegetables in tomato sauce. Specifications
GOST 12292-2000: Canned garnished fish with vegetables. Specifications
GOST 12292-66: Canned fish garnished with vegetables
GOST 13272-2009: Canned fish liver. Specifications
GOST 13272-80: Canned fish liver. Specifications
GOST 16978-89: Canned fish in tomato sauce
GOST 16978-99: Canned fish in tomato souse. Specifications
GOST 19341-73: Canned fish
GOST 25856-97: Canned fish with vegetables in bouillon, marinade and various sauces. Specifications
GOST 27082-2014: Canned and preserved from fish, water invertebrates, water mammals and algae. Methods for determination of total acidity
GOST 29275-92: Dietic canned fish in sauces
GOST 29276-92: Canned fish for baby foods
GOST 30390-2013: Public catering services. Production of the public catering, realized to the population. General specifications
GOST 30390-95: Public catering. Products of catering. General specifications
GOST 32801-2014: Canned chopped fish, minced and fricassee. Specifications
GOST 3945-78: Fish preserves. Fish of spiced salting
GOST 7453-86: Preserves from dressed fish
GOST 7455-2013: Canned fish in jelly. Specifications
GOST 7455-78: Canned fish in jelly
GOST 7457-2007: Canned fish pastes. Specifications
GOST 7457-91: Canned fish. Pastes. Specifications
GOST 7636-85: Fish, marine mammals, invertebrates and products of their processing. Methods for analysis
GOST R 50763-2007: Public catering. Products of public catering. General specifications
GOST R 50763-95: Public catering. Products of catering. General specifications
GOST R 55948-2014: Preserves of scallop fillet in sauce. Specifications
PR 50.3.004-96: Rules for the certification of food products and food raw materials
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