GOST 30417-96
ГОСТ 30417-96
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Vegetable oils. Methods for determination of vitamin A and vitamin E mass fractions
Масла растительные. Методы определения массовых долей витаминов А и Е
Status: Effective - Introduced for the first time till 01.01.2020. With the right of early application; IUS 8-1997
This standard applies to vegetable oils and establishes methods for determining the mass fractions of vitamins A and E
Настоящий стандарт распространяется на растительные масла и устанавливает методы определения массовых долей витаминов А и Е
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Format: Electronic (pdf/doc)
Approved: State Committee of the Russian Federation for Standardization, Metrology and Certification,
5/12/1997
SKU: RUSS55226
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) »
024/2011 TR CU. Technical regulations for oil and fat products »
Regulations and standards (for TR CU 024/2011) »
PromExpert »
SECTION I. TECHNICAL REGULATION »
V Testing and control »
4 Testing and control of products »
4.4 Testing and control of food products »
4.4.4 Oil and fat industry products »
ISO classifier »
67 PRODUCTION OF FOOD »
67.200 Edible oils and fats. Oilseeds »
2006.200.10 Animal and vegetable oils and fats »
National standards »
67 PRODUCTION OF FOOD »
67.200 Edible oils and fats. Oilseeds »
2006.200.10 Animal and vegetable oils and fats »
National Standards for KGS (State Standards Classification) »
Latest edition »
N Food and taste products »
N6 Oil and fat products »
N69 Test methods. Packaging. Marking »
National Standards for OKSTU »
FOOD INDUSTRY PRODUCTS »
Vegetable oils (including production from raw materials) »
The Document is Replaced With:
GOST 30417-2018: Vegetable oils. Methods for determining the mass fractions of vitamins A and E
The Document References:
GOST 12026-76: Filter paper for laboratory application
GOST 14919-83: Household electric ranges, electric plates and electric frying ovens
GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
GOST 18300-87: Technical rectified ethyl alcohol. Specifications
GOST 20015-88: Chloroform. Specifications
GOST 20490-75: Reagents. Potassium permanganate. Specifications
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 29227-91: Laboratory glassware. Graduated pipettes. Part 1. General requirements
GOST 4147-74: Reagents. Ferric chloride hexahydrate. Specifications
GOST 4166-76: Reagents. Sodium sulphate. Specifications
GOST 4919.1-77: Reagents and matters of special purity. Methods for preparation of indicators solutions
GOST 5471-83: Vegetable oils. Reception rules and methods of sampling
GOST 5815-77: Reagents. Acetic anhydride. Specifications
GOST 6709-72: Distilled water. Specifications
The Document is Referenced By:
GOST 31755-2012: Sauces based on vegetable oils. General specifications
GOST 32189-2013: Margarines, cooking fats, fats for confectionery, baking and dairy industry. Sampling rules and methods of control
GOST 33633-2015: Butter for baby food. Specifications
GOST 34178-2017: Spreads and mixtures melted. General technical conditions
GOST R 52100-2003: Spreads and melted blends. General specifications
GOST R 52178-2003: Margarines. General specifications
GOST R 52179-2003: Margarines, cooking fats, fats for confectionery, baking and dairy industry. Sampling rules and methods of control
GOST R 52989-2008: Sauces based on vegetable oils. General specifications
GOST R 55361-2012: Milk fat, butter and butter paste made from cow milk. The rules of tests acceptance, sampling and control methods
Letter 19950/05-AA: About the application of the standards
MUK 4.2.1847-04: Sanitary-epidemiological assessment of the justification of shelf life and food storage conditions
Order 19950/05-AL: About the application of standards
STB 1889-2008: Margarine, fats for cooking, confectionery, bakery and dairy industries, spreads. Acceptance rules and control methods
STB 2285-2012: Sauces based on vegetable oils. General specifications
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