GOST 7457-91
ГОСТ 7457-91
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Canned fish. Pastes. Specifications
Консервы рыбные. Паштеты. Технические условия
Status: Not effective - Superseded. IUS 6-2008
The standard applies to canned food made from fish, minced fish, liver, heart, caviar or milk of fish, with or without the addition of pasta "Ocean", minced antarctic shrimp (krill), whale meat, food whale liver, as well as carcasses and pieces fish produ
Стандарт распространяется на консервы, изготовленные из рыбы, рыбного фарша, печени, сердца, икры или молок рыб, с добавлением или без добавления пасты "Океан", фарша антарктической креветки (криля), китового мяса, пищевой печени китов, а также тушек и ку
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Format: Electronic (pdf/doc)
Approved: USSR State Committee for Product Quality and Standards Management,
6/19/1991
SKU: RUSS58405
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 »
The Document is Replaced With:
GOST 7457-2007: Canned fish pastes. Specifications
As a Replacement Of:
GOST 7457-64: Canned fish. Pastes. Technical requirements
The Document References:
GOST 10444.15-94: Food products. Methods for determination quantity of mesophilic aerobes and facultative anaerobes
GOST 10444.1-84: Canned food. Preparation of reagent solutions, dyes, indicators and culture media for microbiological analysis
GOST 10444.2-94: Food products. Methods for detection and quantity determination of Staphylococcus aureus
GOST 10444.7-86: Food products. Methods of detection of botulinum toxins and Clostridium botulinum
GOST 10444.8-88: Food products. Method for determination of Bacillus cereus
GOST 10444.9-88: Food products. Method for determination of Clostridium perfringens
GOST 10970-87: Nonfat dry milk
GOST 1128-75: Refined cotton-seed oil
GOST 1129-93: Sunflower oil
GOST 1168-86: Frozen fish
GOST 11771-93: Canned and preserved fish and sea products. Packing and marking
GOST 13830-97: Food common salt. General specifications
GOST 1721-85: Fresh food garden carrot for supply and delivery. Specifications
GOST 1723-86: Fresh onions for supper and delivery. Specification
GOST 17594-81: Dry bay-leaves
GOST 17661-72: Frozen tuna, sailfish, mackerel,
GOST 20057-96: Frozen sea fish
GOST 21-94: Granulated sugar
GOST 22-94: Refined sugar
GOST 23285-78: Packs unitized on flat pallets. Food products and glass containers
GOST 240-85: Margarine
GOST 24597-81: Unitized tared and piece goods cargoes. Main parameters and dimensions
GOST 24645-81: Frozen protein paste "ocean"
GOST 25292-82: Rendered edible animal fats
GOST 26574-85: Wheat bakery flour
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 26670-91: Food products. Methods for cultivation of microorganisms
GOST 26808-86: Canned fish and sea products. Methods for determination of dry matters
GOST 26927-86: Raw material and food-stuffs. Methods for determination of mercury
GOST 26929-94: 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 27082-89: Canned and preserved fish and other sea products. Method for determination of total acidity
GOST 27207-87: Canned and preserved fish and other sea products. Method for determination of common salt
GOST 2874-82: Drinking water. Hygienic requirements and quality control
GOST 30425-97: Canned foods. Method for determination of commercial sterility
GOST 3343-89: Concentrated tomato products
GOST 37-91: Butter
GOST 3898-56: Deodorized soya flour. Specifications
GOST 5717-91: Jars for preserved food
GOST 5784-60: Barley groats. Specifications
GOST 61-75: Reagents. Acetic acid. Specifications
GOST 6292-93: Rice groats
GOST 7022-97: Manna groats
GOST 7587-71: Dried onion
GOST 7588-71: Dried carrots
GOST 7699-78: Potato starch
GOST 7825-96: Soybean oil
GOST 7981-68: Peanut oil
GOST 814-96: Chilled fish
GOST 8756.0-70: Canned food products. Sampling and preparation of samples for test
GOST 8756.18-70: Canned food products. Methods for determination of appearance, tightness of package and inner surface condition of metallic package
GOST 8807-94: Mustard oil
GOST 8808-2000: Maize oil. Specifications
GOST 908-79: Citric acid for use in food-stuffs. Specifications
The Document is Referenced By:
KMS 947:2012: Closed sandwiches (sandwiches). General specifications
PR 50.3.004-96: Rules for the certification of food products and food raw materials
Resolution 21: Rules for the certification of food products and food raw materials
ST RK 715-95: Processed cheeses. Specification. In substitution of RST KazSSR 715-81, TU 11.01.01.82-89, TU 11.01.825-89, TU 49 354-76, TU 49 889-85, TU 49 580-85, TU 49 1069-85, TU 49 962-81, TU 10 KazSSR 11.162-90, TU 49 KazSSR 89-81, TU 49 KazSSR 104-85
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