GOST 27853-88

ГОСТ 27853-88

Salted and pickled vegetables, soused fruits and berries. Acceptance, sampling

Овощи соленые и квашеные, плоды и ягоды моченые. Приемка, отбор проб

Status: Not effective - Superseded. Registration information 978-st dated 08/29/2017 (official website of Rosstandart); IUS 1-2018

This standard applies to pickled and pickled vegetables, soaked fruits and berries, and sets the rules for product acceptance in terms of quality and sampling.

Настоящий стандарт распространяется на соленые и квашеные овощи, моченые плоды и ягоды и устанавливает правила приемки продукции по качеству и отбор проб

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Format: Electronic (pdf/doc)
Page Count: 7

Approved: USSR State Committee for Standards, 10/12/1988

SKU: RUSS54083

Price: $99.91




The Product is Contained in the Following Classifiers:

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 »


The Document is Replaced With:

GOST 34129-2017: Vegetables are salted and pickled, fruit is salted and soaked. Acceptance rules, sampling and sample preparation

The Document is Referenced By:

GOST 12231-66: Vegetables salted and pickled, fruits and berries soaked. Sampling. Methods for determination proportion of liquid and solid parts

GOST 25555.0-82: Fruit and vegetable products. Methods for determination of titratable acidity

GOST 25555.4-91: Fruit and vegetable products. Methods for determination of ash and alkalinity of total ash and water-soluble ash

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 29031-91: Fruit and vegetable products. Method for determination of water-insoluble solids content

GOST 29270-95: Fruit and vegetable products. Methods for determination of nitrates

GOST 3858-73: Sauerkraut

GOST 7180-73: Pickled cucumbers

GOST 7181-73: Pickled tomatoes

GOST 8756.21-89: Products of fruit and vegetable processing. Methods for determination of fat

GOST R 53972-2010: Salted and fermented vegetables. General specifications

GOST R 55463-2013: Sauerkraut Provencal. General specifications

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 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 4.2.1902-04: 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 4.1.2845-11: Determination of residual amounts of azoxystrobin (ICIA 5504) and its geometric isomer (R 230310) in potato tubers by high performance liquid chromatography

MUK 4.1.2856-11: Determination of residues of pro-sulfocarb in water, soil and potato tubers by high performance liquid chromatography

MUK 4.1.2983-12: Determination of residual quantities of pyraclostrobin in green mass, corn grain and oil, seeds and soybean oil, sunflower and rapeseed, in tomato and cucumber fruits, tomato juice, carrots, carrots, onions, cabbage and potato tubers using high-performanc

MUK 4.1.3203-14: Determination of residues of flufenacet and the sum of all metabolites containing N-fluorophenyl-N-isopropyl radicals in water, soil, grain and straw of cereals, in potato tubers using capillary gas-liquid chromatography

MUK 4.1.3205-14: Determination of residual amounts of glufosinate ammonium and its metabolite in potato tubers by capillary gas-liquid chromatography

MUK 4.1.3369-16: Determination of oxamyl residues in water, soil, carrot root crops, in onion feathers and onion turnips, potato tubers, in green mass and sugar beet roots by capillary gas-liquid chromatography

MUK 4.1.3373-16: Determination of residual amounts of carfentrazone-ethyl by its metabolite carfentrazone in potato tubers by capillary gas-liquid chromatography

MUK 4.2.2008-05: Method of identification of genetically modified organisms (GMO) of plant origin using enzyme analysis on a biological microchip

MUK 4.4.001-97: Guidelines for the control of food products and food raw materials (the number of products in sampling for laboratory research and certification tests)

Order 19950/05-AL: About the application of standards

Resolution 21: Rules for the certification of food products and food raw materials

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