GOST 18423-73
ГОСТ 18423-73
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Squids, canned in natural juice
Консервы. Кальмар натуральный. Технические условия
Status: Not effective - Superseded. IUS 2-1998
The standard applies to canned food made from raw, chilled or frozen squid or cuttlefish.
Стандарт распространяется на консервы, изготовленные из сырца, охлажденного или мороженного кальмара или каракатицы.
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Format: Electronic (pdf/doc)
Approved: Gosstandart of the USSR,
2/13/1973
SKU: RUSS56296
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 »
4.4.3 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 »
N23 Canned preserves fish, pickles and concentrates »
National Standards for OKSTU »
PRODUCTS OF MEAT, DAIRY, FISH, FLOUR-GRAPE, FODDER AND MICROBIOLOGICAL INDUSTRIES »
Canned seafood »
The Document is Replaced With:
GOST 18423-97: Canned squids and cuttle in natural juice. Specifications
As a Replacement Of:
GOST 5.835-76: Canned foods. Squids. Quality requirements for certified products
The Document References:
GOST 10444.0-75: Canned foods. Methods for microbiological examination. Preparation of canned food for analysis
GOST 10444.10-75: Canned foods. Methods for microbiological examination. Identification of Bacillus cerens
GOST 10444.15-75: Canned foods. Methods for microbiological examination. Determination of total bacteria quantity by petri dishes count
GOST 10444.1-75: Canned foods. Methods for microbiological examination. Nutrient media, reagents and indicators
GOST 10444.1-84: Canned food. Preparation of reagent solutions, dyes, indicators and culture media for microbiological analysis
GOST 10444.2-75: Canned foods. Methods for microbiological examination. Detection of coagulase-positive staphylococcus
GOST 10444.3-75: Canned foods. Methods for microbiological examination. Identification of mesophilic aerobic and facultative anaerobic microorganisms
GOST 10444.3-85: Canned foods. Method for determination of mesophilic airobes and facultative-anairobes
GOST 10444.4-75: Canned foods. Methods for microbiological examination. Identification of mesophilic anaerobic microorganisms
GOST 10444.4-85: Canned foods. Method for determination of nusophilic strictly anaerobs
GOST 10444.5-75: Canned foods. Methods for microbiological examination. Identification of mesophilic aerobic and facultative anaerobic microorganisms
GOST 10444.5-85: Canned foods. Method for determination of thermophilic airobes and facultive anairobes
GOST 10444.6-75: Canned foods. Methods for microbiological examination. Identification of thermophilic anaerobic microorganisms
GOST 10444.6-85: Canned foods. Method for determination of thermophile strictly anairobes
GOST 10444.7-75: Canned foods. Methods for microbiological examination. Detection of botulinum toxins
GOST 10444.7-86: Food products. Methods of detection of botulinum toxins and Clostridium botulinum
GOST 10444.8-75: Canned foods. Methods for microbiological examination. Detection of causative botulism
GOST 10444.9-75: Canned foods. Methods for microbiological examination. Identification of clostridium perfringens
GOST 11771-77: Sterilized and pasteurized fish packed in metal and glass containers. Packing and labelling
GOST 13830-68: Edible salt
GOST 14192-77: Marking of cargoes
GOST 20414-75: Frozen squid and cuttle. Specifications
GOST 23285-78: Packs unitized on flat pallets. Food products and glass containers
GOST 26664-85: Canned and preserved fish and sea products. Method for determination of organoleptic characteristics net mass and parts components fraction of total mass
GOST 26668-85: Food-stuff and food additives. Preparation of sampling for microbiological analyses
GOST 26669-85: Food-stuffs and food additives. Preparation of samples for microbiological analyses
GOST 26927-86: Raw material and food-stuffs. Methods for determination of mercury
GOST 26929-86: Raw material and food-stuffs. Preparation of samples. Decomposition of organic matters for analysis of toxic elements
GOST 26930-86: Raw material and food-stuff. Method for determination of arsenic
GOST 26931-86: Raw materials and food-stuffs. Method for determination of copper
GOST 26932-86: Raw materials and food-stuffs. Methods for determination of lead
GOST 26933-86: Raw materials and food-stuffs. Methods for determination of cadmium
GOST 26934-86: Raw materials and food-stuffs. Method for determination of zinc
GOST 26935-86: Canned food stuffs. Method for determination of tin
GOST 27207-87: Canned and preserved fish and other sea products. Method for determination of common salt
GOST 5370-58: Food flavoring products and drinks. Methods for determination of lead, copper, zinc and tin
GOST 8756.0-70: Canned food products. Sampling and preparation of samples for test
GOST 8756.1-70: Canned food products. Methods for determining organoleptic parameters, ratio of constituents and net weight
GOST 8756.1-79: Canned food products. Methods for determination of organoleptic characteristics, net mass or volume and components fraction of total mass
GOST 8756.18-70: Canned food products. Methods for determination of appearance, tightness of package and inner surface condition of metallic package
GOST 8756.20-70: Canned food products. Method for determination of salt content
The Document is Referenced By:
PR 50.3.004-96: Rules for the certification of food products and food raw materials
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