GOST 26313-84
ГОСТ 26313-84
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Products of fruit and vegetable processing. Acceptance rules and methods of sampling
Продукты переработки плодов и овощей. Правила приемки, методы отбора проб
Status: Not effective - Superseded. Information about the registration of 136-st dated 03/19/2015 (the official website of Rosstandart); (IUS 9-2015)
This standard applies to the products of fruit and vegetable processing and sets the acceptance rules and sampling methods. This standard does not apply to pickles, pickles, frozen food, dried fruits, potatoes and vegetables.
Настоящий стандарт распространяется на продукты переработки плодов и овощей и устанавливает правила приемки и методы отбора проб. Настоящий стандарт не распространяется на соления, квашения, замороженную продикцию, сушеные фрукты, картофель и овощи
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Format: Electronic (pdf/doc)
Approved: USSR State Committee for Standards,
10/29/1984
SKU: RUSS52308
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) »
Evidence base (TR CU, Technical Regulation of the Customs Union) »
023/2011 TR CU. Technical regulations for fruit and vegetable juice products »
Regulations and standards (to TR CU 023/2011) »
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 »
ISO classifier »
67 PRODUCTION OF FOOD »
67.080 Fruits. Vegetables »
67.080.01 Fruits, vegetables and their processed products in general »
National standards »
67 PRODUCTION OF FOOD »
67.080 Fruits. Vegetables »
67.080.01 Fruits, vegetables and their processed products in general »
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 »
Rules for acceptance, use, operation and repair. Safety engineering »
The Document is Replaced With:
GOST 26313-2014: Fruit and vegetables processing products. Rules of acceptance and sampling methods.
The Document is Referenced By:
GOST 1016-90: Stuffed vegetables in tomato sauce
GOST 10907-88: Macaroni products with meat
GOST 15842-90: Canned green peas
GOST 15849-89: Canned fruits and berries
GOST 15877-70: Canned sweet corn
GOST 15979-70: Canned beans
GOST 1633-73: Vegetable pickles
GOST 16366-78: Pulpy fruit and berry juices
GOST 16440-89: Vegetable, vegetable and fruit and vegetable and meat canned baby food
GOST 17471-2013: Canned food. Vegetable sauces. General specifications
GOST 17471-83: Tomato-sauces. Specifications
GOST 17472-2013: Canned foods. Cabbage or pepper, stuffed with meat and rice. Specifications
GOST 17472-72: Cabbage leaves or sweet peppers, stuffed with meat and rice
GOST 17649-2014: Preserves. Beans or peas with bacon or pork fat in a tomato sauce. General specifications
GOST 17649-72: Canned food. Beans or peas with bacon or pork fat in tomato sauce. Technical conditions
GOST 18077-2013: Canned food. Fruit sauces. Technical conditions
GOST 18077-72: Canned fruit sauces
GOST 18078-72: Fruit and berry extracts
GOST 18192-72: Concentrated fruit and berry juices
GOST 18193-72: Citrus fruit juices
GOST 18224-2013: Canned food. Second dinner dishes. Specifications
GOST 18224-72: Canned products. Main lunch courses
GOST 18316-2013: Canned food. First dinner dishes. Specifications
GOST 18316-95: First course lunch dishes
GOST 18487-80: Canned dinner courses for special consumer. Specifications
GOST 18611-2013: Canned Food. Sliced vegetables in tomato sauce. General specifications
GOST 18611-73: Sliced vegetables in tomato sauce
GOST 19182-2014: Preserved from fish. Methods of buffer value determination
GOST 20144-74: Canned cucumbers
GOST 22371-77: Strained or crushed fruits and berries
GOST 24283-80: Homogenized preserved food for children. Method for determination of the quality of cutting into small pieces
GOST 24556-89: Products of fruits and vegetables processing. Methods for determination of vitamin C
GOST 25555.0-82: Fruit and vegetable products. Methods for determination of titratable acidity
GOST 25555.1-2014: Fruit and vegetables processing products. Method for determination of volatile acidity
GOST 25555.2-91: Fruit and vegetable products. Methods for determination of ethanol content
GOST 25555.3-82: Fruit and vegetable products. Methods for determination of mineral impurities
GOST 25555.4-91: Fruit and vegetable products. Methods for determination of ash and alkalinity of total ash and water-soluble ash
GOST 25555.5-91: Fruit and vegetable products. Methods for determination of sulphur dioxide
GOST 25892-83: Natural grape juice
GOST 26181-84: Fruit and vegetable products. Methods for determination of sorbic acid
GOST 26186-84: Fruit and vegetable products, meat and meat-vegetable cans. Methods for determination of chloride content
GOST 26188-84: Fruit and vegetable products, meat and meat-vegetable cans. Method for determination of pH
GOST 26323-84: Products of prepared fruits and vegetables. Methods for determination of vegetable admixtures
GOST 26324-84: Canned fruit pulp. Sample desulphurization for organoleptic tests
GOST 2654-86: Canned food. Vegetable paste
GOST 27082-2014: Canned and preserved from fish, water invertebrates, water mammals and algae. Methods for determination of total acidity
GOST 28038-2013: Fruit and vegetable products. Methods for determination of mycotoxin patulin
GOST 28038-89: Fruit and vegetable products. Methods for determination of mycotoxin patulin
GOST 28467-90: Products of fruits and vegetables processing. Method for determination of benzoic acid content
GOST 28561-90: Fruit and vegetable products. Methods for determination of total solids or moisture
GOST 28562-90: Fruit and vegetable products. Refractometric method for determination of soluble dry substances content
GOST 28589-2014: Canned meat. Poultry meat in its own. Specification
GOST 28649-90: Vinegar pickled and boiled mushrooms
GOST 29030-91: Fruit and vegetable products. Pycnometric method for determination of relative density and soluble solids content
GOST 29031-91: Fruit and vegetable products. Method for determination of water-insoluble solids content
GOST 29032-91: Fruit and vegetable products. Methods for determination of hydroxmethylfurfural
GOST 29059-91: Products of fruit and vegetables processing. Titration method for pectin substances determination
GOST 29135-91: Fruit juices
GOST 29206-91: Fruit and vegetable products. Methods for determination of xylite and sorbite content in diet canned foods
GOST 29270-95: Fruit and vegetable products. Methods for determination of nitrates
GOST 30615-99: Food raw material and products. Methods of the determination of phosphorus.
GOST 30669-2000: Products of fruits and vegetables processing. Gas chromatographic method for determination of benzoic acid content
GOST 30670-2000: Products of fruits and vegetables processing. Gas chromatographic method for determination of sorbic acid
GOST 31474-2012: Meat and meat products. Histological method of identification of plant protein additives
GOST 31643-2012: Juice products. Determination of ascorbic acid by high performance liquid chromatography (HPLC) method
GOST 31669-2012: Juice products. Determination of sucrose, glucose, fructose and sorbite by high performance liquid chromatography (HPLC)
GOST 31712-2012: Jams. General specifications
GOST 31713-2012: Canned foods. Cucumbers, vegetable morrows, bush pumpkins with greens in brine. Specifications
GOST 31714-2012: Juices and juice products. Identification. Determination of stable carbon isotopes by mass-spectrometry method
GOST 31715-2012: Juices and juice products. Identification. Determination of stable hydrogen isotopes by mass-spectrometry method
GOST 31717-2012: Juices and juice products. Identification. Determination of ascorbic acid by enzymatic method
GOST 31718-2012: Juices and juice products. Identification. Determination of stable oxygen isotopes by mass-spectrometry method
GOST 31719-2012: Foodstuffs and feed. Rapid method of identification of raw composition (molecular)
GOST 31796-2012: Meat and meat products. Fast histological method of identification of composition structural components
GOST 32063-2013: Ketchups. General specifications
GOST 32099-2013: Powidlo. General specifications
GOST 32100-2013: Canned foods. Juice products. Vegetable, vegetable and fruit juices, nectars, juices. General specifications
GOST 32101-2013: Canned foods. Juice products. Juices from fresh fruit. General specifications
GOST 32102-2013: Canned foods. Juice products. Сoncentrated fruit juices. General specifications
GOST 32103-2013: Canned foods. Juice products. Reconstituted fruit, fruit and vegetable juices. General specifications
GOST 32104-2013: Canned foods. Juice products. Fruit, fruit and vegetable nectars. General specifications
GOST 32105-2013: Canned foods. Juice products. Fruit, fruit and vegetable juice containing beverages. General specifications
GOST 32146-2013: Juices and juice products. Identification. Determination of aromatic substances and volatile flavour components by gas chromatographic-mass spectrometric method
GOST 32147-2013: Fruit desserts. General specifications
GOST 32217-2013: Canned food vegetable base for nutrition of babies. General specifications
GOST 32218-2013: Canned food fruit base for nutrition of babies. General specifications
GOST 32223-2013: Juice products. Photometric method for determination of pectin content
GOST 32249-2013: Juice products. Enzymatic method for determination of ethanol
GOST 32684-2014: Semimanufactures. Canned fruit puree chemical preservatives. Specifications
GOST 32688-2014: Foodstuffs. Determination of sugar-containing ingredients by mass spectrometry of stable oxygen isotopes
GOST 32689.2-2014: Foods of plant origin. Multiresidue methods for the gas chromatographic determination of pesticide residues. Part 2. Methods for extraction and cleanup
GOST 32690-2014: Juice products. Determination of pesticides by tandem high performance liquid chromatography-mass spectrometry (HPLC-MS / MS)
GOST 32709-2014: Juice products. Methods for determination of Anthocyanins
GOST 32710-2014: Alcoholic beverages and raw materials for its production. Identification. Method for determination of alcohols and sugars 13 C/12C isotopes ratio in wines and mashes
GOST 32711-2014: Fruit and vegetable products. Determination of sulphur dioxide by Enzymatic method
GOST 32712-2014: Juice products. Determination of fumaric acid by high performance liquid chromatography
GOST 32713-2014: Beverages alcoholic and raw materials for its production. Identification. Enzymatic method for determination of mass concentration D-malic acid
GOST 32741-2014: Semifinished products. Fruit and vegetable fillings and podvarki. General specifications
GOST 32742-2014: Semifinished products. Aseptically canned fruit and vegetable puree. Specifications
GOST 32771-2014: Juice products. Determination of organic acids by reversed-phase High Performance Liquid Chromatography (HPLC)
GOST 32799-2014: Juice products. Determination of free amino acids by ion-exchange chromatography
GOST 32800-2014: Juice products. Detection of glucose and fructose syrups addition by capillary gas chromatography
GOST 32835-2014: Juice products. Determination of mycotoxins by tandem high performance liquid mass spectrometry (HPLC-MS/MS)
GOST 32876-2014: Juice products. Tomato juice. Specifications
GOST 32888-2014: Canned products. Pasties for child nutrition. Specifications
GOST 32889-2014: Canned meat in pieces for children`s nutrition. Specifications
GOST 32896-2014: Dried fruits. General specifications
GOST 32898-2014: Frozen fruit mixes and puree. General specifications
GOST 32903-2014: Juice products. Determination of water-soluble vitamins: thiamine (vitamin B1), riboflavin (vitamin B2), pyridoxine (vitamin B6) and nicotinamide (vitamin PP) by reversed-phase high performance liquid chromatography (HPLC)
GOST 32906-2014: Meat Cans. Brawn. Specifications
GOST 32907-2014: Canned meat . First dishes. Specifications
GOST 32909-2014: Canned food. Soups. General specifications
GOST 32919-2014: Juice products. Determination of trace quantities of methanol
GOST 32920-2014: Juice products. Juices and nectars for nutrition of babies. General specifications
GOST 3343-89: Concentrated tomato products
GOST 656-79: Natural fruit and berry juices
GOST 657-79: Fruit and berry juices with sugar
GOST 6929-88: Fruit paste
GOST 698-84: Canned meat 'Stewed mutton'. Specifications
GOST 7009-88: Jams
GOST 7061-88: Preserves
GOST 7231-90: Canned tomatoes
GOST 7455-2013: Canned fish in jelly. Specifications
GOST 7694-71: Fruit and berry pickles
GOST 816-91: Stewed fruits
GOST 8687-65: Beans, peas or lentil with meat
GOST 8756.11-70: Fruit and vegetable products. Methods for determination of transparency of juices and extracts, extract solubility
GOST 8756.12-91: Fruit and vegetable products. Methods for determination of jellying power and paste-forming capacity of fruit puree
GOST 8756.13-87: Fruit and vegetable products. Methods for determination of sugars
GOST 8756.18-70: Canned food products. Methods for determination of appearance, tightness of package and inner surface condition of metallic package
GOST 8756.21-89: Products of fruit and vegetable processing. Methods for determination of fat
GOST 8756.22-80: Fruit and vegetable products. Method for determination of carotene
GOST 8756.8-85: Fruit and vegetable products. Methods for determination of colour tomato products
GOST 9163-2014: Meat-and-vegetable cans. Sausages with garnish. Specifications
GOST 937-91: Preserved food. Tomato juice
GOST R 50475-93: Fruit and vegetable products. Canned and quick frozen green peas and corn. Determination of alcohol-insoluble solid content
GOST R 50476-93: Fruit and vegetable products. Method for determination of sorbic and benzoic acids, simultaneously contained in the product
GOST R 50479-93: Fruit and vegetable products. Method for determination of vitamin PP (niacin) content
GOST R 50903-96: Canned food. Vegetable sauces. Specifications
GOST R 51122-97: Fruit and vegetable juices. Potentiometric method for determination of the formol number
GOST R 51123-97: Fruit and vegetable juices. Gravimetrical method for determination of sulphate
GOST R 51124-97: Fruit and vegetable juices. Photometrical method for determination of praline
GOST R 51128-98: Fruit and vegetable juices. Determination of D-isocitric acid
GOST R 51129-98: Fruit and vegetable juices. Determination of citric acid (citrate)
GOST R 51427-99: Citrus juices. Method for determination of hesperidin and naringin mass concentration using high performance liquid chromatography
GOST R 51429-99: Fruit and vegetable juices. Method for determination of sodium, potassium, calcium and magnesium content by atomic absorption spectrometry
GOST R 51431-99: Juice products. Method for determination of relative density
GOST R 51432-99: Fruit and vegetable juices. Method for determination of ash content
GOST R 51433-99: Fruit and vegetable juices. Method for determination of soluble solids content with refractometer
GOST R 51434-99: Fruit and vegetable juices. Method for determination of titratable acidity
GOST R 51437-99: Fruit and vegetable juices. Gravimetric method for determination of total dry matter by determining loss of mass on drying
GOST R 51438-99: Fruit and vegetable juices. Kjeldahl method for determination of nitrogen content
GOST R 51439-99: Fruit and vegetable juices. Method for determination of chloride content using potentiometric titration
GOST R 51441-99: Fruit and vegetable juices. Enzymatic method for spectrophotometric determination of acetic acid (acetate) content
GOST R 51442-99: Fruit and vegetable juices. Method for determination of centrifugal pulp content
GOST R 51443-99: Fruit and vegetable juices. Method for determination of total carotenoid content and content of individual carotenoid fractions
GOST R 51926-2002: Canned food. Vegetable paste. Specifications
GOST R 51934-2002: Fruit paste. Specifications
GOST R 52052-2003: Processed fruits and vegetables. Method for determination of mass portions of sorbic and benzoic acids using high performance liquid chromatography
GOST R 52141-2003: Ketchups. General specifications
GOST R 52182-2003: Canned food. Juice products. Vegetable, vegetable and fruit juices, nectars, juices beverages. Specifications
GOST R 52183-2003: Canned foods. Vegetable juices. Tomato juice. Specifications
GOST R 52184-2003: Canned foods. Juice products. Juices from fresh fruits. Specifications
GOST R 52185-2003: Concentrated fruit juices. Specifications
GOST R 52186-2003: Canned food. Juice products. Reconstituted fruit and vegetable juices. Specifications
GOST R 52187-2003: Canned food. Juice products. Fruit, fruit and vegetable nectars. General specifications
GOST R 52188-2003: Canned foods. Fruit juice beverages. General specifications
GOST R 52474-2005: Canned foods. Juice products. Juices and nectars for nutrition of babies. Specifications
GOST R 52475-2005: Canned food fruit base for nutrition of babies. Specifications
GOST R 52476-2005: Canned foods on vegetable base for nutrition of babies. Specifications
GOST R 52477-2005: Canned foods. Vegetable pickles. Specifications
GOST R 52723-2007: Foodstuffs and feeds. Rapid method of identification of raw composition (molecular)
GOST R 52817-2007: Jams. General specifications
GOST R 53118-2008: Jams. General specifications
GOST R 53127-2008: Canned food. Cucumbers, vegetable marrows, bush pumpkins with greens in brine. General specifications
GOST R 53137-2008: Juices and juice products. Identification. General provisions
GOST R 53138-2008: Juices and juice products. Identification. Determination of aromatic substances and volatile flavour components by gas chromatographic-mass spectrometric method
GOST R 53139-2008: Juices and juice products. Identification. Determination of ascorbic acid by enzymatic method
GOST R 53193-2008: Alcoholic and non-alcoholic drinks and beverages. Determination of caffeine, ascorbic acid and its salts, preservatives and sweeteners using capillary electrophoresis method
GOST R 53584-2009: Juices and juice products. Identification. Determination of stable oxygen isotopes by mass-spectrometry
GOST R 53585-2009: Juices and juice products. Identification. Determination of stable hydrogen isotopes by mass-spectrometry method
GOST R 53586-2009: Juices and juice products. Identification. Determination of stable carbon isotopes by mass-spectrometry
GOST R 53693-2009: Juice products. Determination of ascorbic acid by High Performance Liquid Chromatography (HPLC)
GOST R 53694-2009: Juice Products. Determination of 5-Hydroxymethylfurfural (HMF) by High Performance Liquid Chromatography (HPLC)
GOST R 53766-2009: Juice products. Determination of sucrose, glucose, fructose and sorbit by high performance liquid chromatography (HPLC)
GOST R 53773-2010: Juice products. Methods for determination of Anthocyanins
GOST R 53956-2010: Quick-frozen fruits. General specifications
GOST R 53958-2010: Natural canned products. Sugar corn. Specifications
GOST R 53967-2010: Desserts fruit. General specifications
GOST R 54014-2010: Functional food. Determination of soluble and insoluble dietary fibre by enzymatic-gravimetric method
GOST R 54037-2010: Foodstuffs. Determination of the content of water-soluble antioxidants content by amperometric method in vegetables, fruits, products of their processing, alcoholic and soft drinks
GOST R 54050-2010: Natural canned foods. Green peas. Specifications
GOST R 54058-2010: Functional Food. Method for determination of carotenoids
GOST R 54347-2011: Processed fruits and vegetables. Qualitative test method for identification of starch presence in tomato products
GOST R 54643-2011: Fresh ceps. General specifications
GOST R 54648-2011: Canned foods. Tomatoes in brine. General specifications
GOST R 54677-2011: Canned food. Vinegar pickled, salted and boiled mushrooms. General specifications
GOST R 54678-2011: Concentrated tomato foods. General specifications
GOST R 54679-2011: Canned beans. Specifications
GOST R 54680-2011: Canned food. Compotes. General specifications
GOST R 54681-2011: Canned food. Pureed or crushed fruit. General specifications
GOST R 54682-2011: Semi-products. Fruit and vegetable fillers. General specifications
GOST R 54683-2011: Frozen vegetables and their mixes. General specifications
GOST R 54684-2011: Juice products. Determination of organic acids by reversed-phase high performance liquid chromatography (HPLC)
GOST R 54685-2011: Juice products. Determination of fumaric acid by high performance liquid chromatography method (HPLC)
GOST R 54741-2011: Juice products. Detection of the presence of glucose and fructose syrups addition by gas chromatography
GOST R 54742-2011: Juice products. Determination of naringin and neohesperidin in orange juice by high-performance liquid chromatography
GOST R 54743-2011: Juice products. Determination of free amino acids by ion-exchange chromatography method
GOST R 54744-2011: Juice products. Determination of quinic, malic and citric acids in products from cranberry and apples by high-performance liquid chromatography
GOST R 54894-2012: Fruit and vegetable products. Determination of sulphite by enzymatic method
GOST R 55316-2012: Malt maltose syrup. Specifications
GOST R 55339-2012: Juice products. Determination of anions by ion exchange chromatography method
GOST R 55462-2013: Jelly. General specifications
GOST R 55464-2013: Olives or black olives in brine. Specifications
GOST R 55465-2013: Frozen mushrooms. Specifications
GOST R 55624-2013: Desserts fruit, vegetable and fruit-and-vegetable frozen whipped. Specifications
GOST R 55626-2013: Desserts sherbets whipped frozen. Specifications
GOST R 55759-2013: Canned meat in pieces. Specifications
GOST R 55762-2013: Canned meat. Ham. Specifications
KMS 1006:2012: Canned watermelons. Specifications
KMS 1039:2014: Vegetable seasonings. Technical conditions
KMS 443:2008: Canned goods. Vegetable mixes. Technical conditions
KMS 951:2004: Canned sweet and hot peppers. Technical conditions
MR 1.2.0023-11: Control of nanomaterials in the food industry
MU 08-47/132: Food raw materials and food products. Voltammetric method for measuring the mass concentration of selenium
MU 08-47/142: Biologically active additives. Voltammetric method for determination of mass concentrations of zinc, cadmium, lead, copper, selenium, arsenic and iron
MU 08-47/177: Biologically active additives. Inversion voltammetric method for determining the mass concentration of iodine
MU 08-47/221: Vegetable raw materials, extracts and drinks based on it. Voltammetric method for measuring the mass concentration of selenium forms
MU 2.3.2.1917-04: Procedure and organization of control of food, made from (or with the use of) the raw vegetable materials having HM analogs
MU 4.1/4.2.2486-09: Methodical instructions on identification, including for the purpose of revealing falsification, juice products from fruits and vegetables
MU 4.2.1902-04: Determination of genetically modified sources (GMI) of plant origin by the method of polymerase chain reaction
MUK 2.6.1.717-98: Radiation monitoring. Strontium-90 and cesium-137. Food products. Sampling, analysis and hygienic evaluation
MUK 4.1.1945-05: Guidelines for the determination of residual amounts of diquat in carrots, onions, seeds and soybean oil by high performance liquid chromatography
MUK 4.1.1971-05: Determination of residual amounts of chlorprofam in potato chips by gas-liquid chromatography
MUK 4.1.2069-06: Guidelines for the determination of residual amounts of dithianon in grapes, grape juice, peaches by high performance liquid chromatography
MUK 4.1.2071-06: Guidelines for the determination of residual amounts of triforin in apples, grapes, apple and grape juices by gas chromatography
MUK 4.1.2213-07: Determination of residual amounts of phenazazine in grapes and grape juice by high performance liquid chromatography
MUK 4.1.2672-10: Determination of residual amounts of boscalid in apples, grapes, apple and grape juices, onion turnips by capillary gas-liquid chromatography
MUK 4.1.2706-10: Determination of residual amounts of emamectin (emamectin benzoate) in water, soil, cabbage, tomatoes, grapes and grape juice by high performance liquid chromatography
MUK 4.1.2761-10: Determination of residual amounts of imidacloprid in citrus, berries and grape juice by high performance liquid chromatography
MUK 4.1.2866-11: Determination of residual quantities of chlorantraniphenol in fruit (stone fruit) cultures, pepper, cucumbers, tomatoes, berries and grape juice by high performance liquid chromatography
MUK 4.1.2936-11: Determination of residual amounts of emamectin (emamectin benzoate) in apples and apple juice by high performance liquid chromatography
MUK 4.1.2993-12: Determination of residual amounts of clofentezine in citrus, by capillary gas-liquid chromatography
MUK 4.1.2996-12: Determination of residual amounts of fluopyram in pome fruit (apple, pear), fruit stone fruit (peach, nectarine, apricot, cherry, plum), strawberry, tomato, pepper, cucumber, banana, grapes, grape juice, nuts by capillary gas-liquid chromatography
MUK 4.1.3001-12: Determination of residual amounts of spirotetramat and its main metabolite of spiro-tetramat-enol in citrus crops (orange, mandarin, lemon, lime, grapefruit, clementine), pome fruit (apple, pear), fruit stone fruit (peach, nectarine, apricot), vegetable c
MUK 4.1.3003-12: Determination of residual amounts of fenhexamide in berries (strawberries, kiwi), tomatoes, cucumbers, grapes and grape juice using high performance liquid chromatography
MUK 4.1.3005-12: Determination of residual amounts of chlorantrainiprola in cabbage (cabbage, broccoli, cauliflower), eggplants, citrus crops (oranges, lemons, grapefruits, tangerines, etc.), lettuce, raisins using high performance liquid chromatography
MUK 4.1.3028-12: Determination of residues of difenoconazole in bananas, citrus fruits (pulp, juice) and rice grains using capillary gas-liquid chromatography
MUK 4.1.3073-13: Determination of tebufenpyrad residues in water, soil, apples, grapes, apple and grape juices by capillary gas-liquid chromatography
MUK 4.1.3083-13: Determination of residues of fluopicolide in grapes and grape juice, tomato and tomato juice, pepper, eggplants, zucchini, cucumbers, lettuce, melons and gourds (melon, watermelon, pumpkin), spinach, cabbage (broccoli, Brussels sprouts, color), leek by ca
MUK 4.1.3084-13: Determination of residual amounts of trifloxystrobin in citrus fruits (pulp, juice), fruit stone fruits, berries (strawberries), olives, bananas, tomato fruits and tomato juice, carrots, peppers, eggplants, squash, cucumbers, lettuce, melons , watermelon,
MUK 4.1.3094-13: Determination of residual amounts of cyproconazole in green mass, corn grain and oil, seeds and oil of sunflower, rapeseed and soybean by capillary gas-liquid chromatography
MUK 4.1.3120-13: Determination of pyriproxyfen residues in citrus fruits (fruits, juice) by capillary gas-liquid chromatography
MUK 4.1.3190-14: Determination of residual amounts of flubondiamide in grapes and grape juice, pomegranate fruit and juice, nuts, solanaceous vegetables (tomato fruits and tomato juice, pepper, eggplants), pumpkin cultures with edible skin (zucchini, squash, cucumbers, gh
MUK 4.1.3193-14: Determination of residues of azoxystrobin and its main metabolite Z-azoxystrobin in soybeans, soybean oil, citrus fruits (fruits, juice), watermelons, mangoes, bananas, grape and tomato juice, coffee beans, roasted coffee by high performance liquid chroma
MUK 4.1.3217-14: Method for the determination of phosphates in food products and food raw materials
MUK 4.1.3243-14: Determination of residual amounts of cyflufenamide in grapes and grape juice by capillary gas-liquid chromatography
MUK 4.1.3275-15: Determination of residues of abamectin in tomato and apple juice by high performance liquid chromatography
MUK 4.1.3277-15: Determination of residues of isopyrazam in water, soil, grain and straw of cereals, apples and apple juice by capillary gas-liquid chromatography
MUK 4.1.3281-15: Determination of residual amounts of spirotetramat and its main metabolite of spirotetramate enol in water, soil, potatoes, onions, cabbage, tomato and apple juice by high performance liquid chromatography
MUK 4.1.3282-15: Determination of tebukonazal residues in citrus fruits (fruits, juice), fruit stones, fruit seeds, nuts (woody), fruits (mango, papaya, melon), tomatoes (fruits, juice), cucumbers, pepper, eggplants, onions , cabbage (broccoli, color, Brussels sprouts, wh
MUK 4.1.3330-15: Determination of residues of zoxamide in water, soil, berries and grape juice by capillary gas-liquid chromatography
MUK 4.1.3337-16: Determination of residual amounts of benzovindiflupira in grapes and grape juice, fruits and juice of pome crops using high performance liquid chromatography
MUK 4.1.3340-16: Determination of residues of pymetrozine in seeds and rapeseed oil by capillary gas-liquid chromatography
MUK 4.1.3345-16: Determination of residual quantities of pyrimethanil in bananas, onions, nuts and fruit stones by capillary gas-liquid chromatography
MUK 4.1.3350-16: Determination of residual amounts of cyprodinil in grain and straw of cereals by capillary gas-liquid chromatography
MUK 4.1.3354-16: Determination of residual amounts of pymetrozine in potatoes, cucumbers, tomatoes and tomato juice by capillary gas-liquid chromatography
MUK 4.2.1122-02: Organization of control and methods for detection of LisTeria monosyTogenes bacteria in food products
MUK 4.2.1913-04: Methods for the quantitative determination of genetically modified sources (GMI) of plant origin in food
MUK 4.2.2008-05: Method of identification of genetically modified organisms (GMO) of plant origin using enzyme analysis on a biological microchip
MUK 4.2.2872-11: Methods for identifying and identifying pathogenic bacteria that cause infectious diseases with food by transmission in PCR-based food products with hybridization-fluorescence detection. Methodical instructions
MUK 4.2.3016-12: Sanitary-parasitological studies of fruits and vegetables, fruits and berries and plant products
MUK 4.4.001-97: Guidelines for the control of food products and food raw materials (the number of products in sampling for laboratory research and certification tests)
MVI.MN 1181-2011: Method for performing measurements of the volume and specific activity of strontium-90, cesium-137 and potassium-40 on the gamma-beta spectrometer MKS-AT1315, the volume and specific activity of gamma-emitting radionuclides cesium-137 and potassium-40 on gamma spectrometer type EL 1309 (
Resolution 21: Rules for the certification of food products and food raw materials
RST RSFSR 233-77: Canned food. Eggplant with bell pepper
RST RSFSR 253-87: Food mustard ready. Technical conditions
RST RSFSR 550-82: Canned food. Rose Hip Drink. Technical conditions
ST RK 1423-2005: Processed fruits and vegetables. Method for fat determination
ST RK 2350-2013: Food products, food raw materials, animal feed. Determination of cadmium, lead, arsenic, mercury, chromium by atomic absorption method with electrothermal atomization
ST RK 2669-2015: Canned vegetables with fish. General technical conditions
STB 1028-96: Diabetic canned fruits and vegetables. General specifications
STB 1181-99: Products of fruits and vegetables. Spectrophotometric and chromatographic methods for determination of sorbic and benzoic acids content at their joint presence
STB 1427-2003: Pickled, boiled and salted mushrooms. General specifications
STB 1930-2009: Wine products and wine-making raw materials. Method for determination of the mass concentration of volatile acids
STB 1931-2009: Wine products and wine-making raw materials. Method for determination of the mass concentration of titratable acids
STB 1932-2009: Wine products and wine-making raw materials. Method for determination of the mass concentration of free and total sulphur dioxide
STB 1933-2009: Wine products and wine-making raw materials. Method for relative density determination
STB 2051-2010: Vegetable based canned products for baby food. General specifications
STB GOST R 51428-2006: Fruit juices. Method for determination of dihydroxynic acid by high performance liquid chromatography
STB GOST R 51429-2006: Fruit and vegetable juices. Method for determination of sodium, potassium, calcium and magnesium by atomic absorption spectrometry
STB GOST R 51430-2006: Fruit and vegetable juices. Spectrophotometry method for the determination of phosphorus content
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