GOST 7447-97
ГОСТ 7447-97
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Hot-smoked fish. Specifications
Рыба горячего копчения. Технические условия
Status: Not effective - Superseded. Registration information 1067-st dated 08/03/2015 (the official website of FSUE "Standartinform"); see IUS 7-2016
The standard applies to hot smoked fish. The standard does not apply to anchovy, goatfish, goby (except oceanic and Far Eastern), sprat, smelt, orca, far Eastern salmon with spawning changes, catfish, Baltic salmon, sturgeon, whitefish, ripus, herring, herring, herring, and sturgeon, salmon, herring, ripus, herring, herring, herring, and salmon. mackerel small Azov-Black Sea, whitebait, sprat, hamsu, trout (except sea), as well as cartilage fish.
Стандарт распространяется на рыбу горячего копчения. Стандарт не распространяется на анчоусовые, барабулю, бычок (кроме океанического и дальневосточного), кильку, корюшку, косатку, лососевые дальневосточные с нерестовыми изменениями "зубатку", лосося балтийского, осетровые, ряпушку, рипус, салаку, сельди, сельдь-иваси, ставриду и скумбрию мелкие азово-черноморские, снеток, тюльку, хамсу, форель (кроме морской), а также на хрящевую рыбу.
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Format: Electronic (pdf/doc)
Approved: State Committee of the Russian Federation for Standardization, Metrology and Certification,
1/21/1998
SKU: RUSS59216
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 »
4.4.2 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 »
N26 Fish and fish products cured, smoked and dried »
The Document is Replaced With:
GOST 7447-2015: Hot–smoked fish. Specifications
As a Replacement Of:
GOST 12849-67: Hot smoked sardines. Specifications
GOST 7447-84: Hot-smoked fish
The Document References:
GOST 10354-82: Polyethylene film Specifications
GOST 1168-86: Frozen fish
GOST 13356-84: Board boxes for products of fishery
GOST 1341-97: Vegetable parchment
GOST 13516-86: Corrugated cardboard boxes for canned food, preserves and food liquids. Specifications
GOST 1368-2003: Fish. Length and mass
GOST 13830-97: Food common salt. General specifications
GOST 14192-96: Cargo marking
GOST 16729-71: Dried garlic. Specifications
GOST 17594-81: Dry bay-leaves
GOST 1760-86: Greaseproof paper
GOST 17661-72: Frozen tuna, sailfish, mackerel,
GOST 18251-87: Gummed tape on paper substrate. Specifications
GOST 1868-88: Ropes for industrial and household use. Specification
GOST 20057-96: Frozen sea fish
GOST 20477-86: Polyethylene tape with adhesive layer. Specifications
GOST 23285-78: Packs unitized on flat pallets. Food products and glass containers
GOST 24597-81: Unitized tared and piece goods cargoes. Main parameters and dimensions
GOST 26663-85: Transport packets. Formation by packaging means. General technical requirements
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 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 29045-91: Spices. Pimento or allspice. Specifications
GOST 29048-91: Nutmeg
GOST 29050-91: Black and white pepper
GOST 29053-91: Powdered red pepper
GOST 31339-2006: Fish, non-fish objects and products of their processing. Acceptance rules and sampling methods
GOST 3282-74: General-purpose low-carbon steel wire. Specifications
GOST 3560-73: Sealing tepe
GOST 7448-2006: Salted fish. Specifications
GOST 7630-96: Fish, marine mammals, marine invertebrates, algae and products of their processing. Labelling and packing
GOST 7631-85: Fish and products made of fish, marine mammals and invertebrates. Reception rules. Methods for determination of organoleptic characteristics. Sampling methods for laboratory tests
GOST 7636-85: Fish, marine mammals, invertebrates and products of their processing. Methods for analysis
GOST 7730-89: Cellulose film
GOST 7977-87: Fresh garlic for supply and delivery. Specifications
GOST 814-96: Chilled fish
GOST 8273-75: Packing paper
GOST R 51574-2000: Food common salt. Specifications
The Document is Referenced By:
MU 08-47/175: Food products and food raw materials. Inversion voltammetric method for determining the mass concentration of arsenic
Resolution 21: Rules for the certification of food products and food raw materials
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