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GOST 1341-84

ГОСТ 1341-84

Parchment

Пергамент. Технические условия

Status: Not effective - Superseded. IUS 1-1998

The standard applies to parchment intended for the packaging of edible fats, products and goods that require the use of greaseproof and moisture-proof packaging, dressings and medical industry products to be sterilized, and also as a basis for cushioning with aluminum foil.

Стандарт распространяется на пергамент, предназначенный для упаковывания пищевых жиров, продуктов и товаров, требующих применения жиронепроницаемой и влагостйкой упаковки, перевязочных материалов и изделий медицинской промышленности, подлежащих стерилизации, а также в качестве основы для коширования алюминиевой фольгой.

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Format: Electronic (pdf/doc)

Approved: Gosstandart of the USSR, 7/13/1984

SKU: RUSS65094

Price: $774.41



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The Product is Contained in the Following Classifiers:

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.7 Testing and control of pulp and paper products » 4.7.1 Pulp, wood pulp, paper and cardboard »

ISO classifier » 85 PULP AND PAPER INDUSTRY » 85.060 Paper and cardboard »

National standards » 85 PULP AND PAPER INDUSTRY » 85.060 Paper and cardboard »

National Standards for KGS (State Standards Classification) » Latest edition » To Timber. Wood products. Cellulose. Paper, cardboard » K6 Paper and paper products (except stationery) » K68 Brown paper »

National Standards for OKSTU » PULP AND PAPER INDUSTRY PRODUCTS » Parchment »


The Document is Replaced With:

GOST 1341-97: Vegetable parchment

As a Replacement Of:

GOST 1341-74: Parchment

The Document References:

GOST 12026-76: Filter paper for laboratory application

GOST 12523-77: Cellulose, paper, board. Method for determination of pH value of aqueous extract

GOST 13199-88: Fibre intermediate products paper and board. Method for determination of grammage

GOST 13346-72: Paper. Methods for determination of lead fraction of total mass

GOST 13523-78: Fibre semi-finished products, paper and board. Method for conditioning of samples

GOST 13525.13-69: Paper. Methods for determination of greaseproofness

GOST 13525.1-79: Fibre semimanufactures, paper and board. Tensile strength and elongation tests

GOST 13525.19-71: Paper and board. Methods of moisture determination

GOST 13525.4-68: Paper and board. Method for the determination of flaw

GOST 13525.5-68: Paper and board. Methods for determination of defect content within the reel

GOST 13525.8-86: Fibre intermediate products, paper and board. Method for determination of resistance to bursting

GOST 1641-75: Paper. Packing marking, transportation and storage

GOST 16762-82: Sulphate prehydrolized pulp for cords and high-module fibres. Specifications

GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications

GOST 20292-74: Laboratory volumetric glassware. Burettes, pipettes

GOST 21102-80: Paper and board. Methods for determination of dimensions and non-rectangularity of the sheet

GOST 24104-88: General purpose and reference laboratory balances

GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions

GOST 28498-90: Liquid-in-glass thermometers

GOST 4328-77: Reagents. Sodium hydroxide. Specifications

GOST 6038-79: Reagents. D-glucose. Specifications

GOST 6709-72: Distilled water. Specifications

GOST 7687-88: Paper and board. Method for determination of trace copper and iron

GOST 7690-76: Pulp paper and board. Method of determination of brightness

GOST 8047-78: Paper and cardboard. Acceptance rules. Sampling for tests

GOST 8273-75: Packing paper

GOST 8434-77: Paper. Method for determination of fraction of total mass of arsenic

The Document is Referenced By:

GOST 10149-62: Fatty pork

GOST 10395-75: Paper for chromatography. Specification

GOST 10626-76: Vitamin A in oil. Specifications

GOST 10782-85: Glass bottles for blood, transfusion and infusion preparations/compounds

GOST 11041-88: Rossiyskiy cheese

GOST 11298-65: Cold-smoked salmon fish

GOST 11482-88: Cold smoked fish. Specifications

GOST 1172-93: Gauze medical bandages

GOST 1179-93: Medical dressing packages

GOST 11838-75: Frozen hypothises of cattle, sheep, goats and pigs. Specifications

GOST 1207-70: Sterile medical bandages

GOST 12849-67: Hot smoked sardines. Specifications

GOST 12926-77: Cattle. Parathyroid glands, frozen. Specifications

GOST 12928-67: Cattle and pig spinal cord, frozen. Specifications

GOST 12929-67: Frozen testicles of mature bulls, rams and goats. Specifications

GOST 13271-67: Cold-smoked sardine

GOST 13863-89: Laminated stitch-bonded sheets for technical use. Specifications

GOST 14033-68: Cracker. General specifications

GOST 15052-69: Cakes

GOST 15170-91: Canned meat "chopped beef"

GOST 15810-80: Confectionary. Cakes. Specifications

GOST 16081-70: Salted mackerel and horse mackerel. Specifications

GOST 16280-88: Agar. Food grade. Specifications

GOST 1629-55: Granular salmon roe

GOST 17660-72: Frozen fish dressed by special methods

GOST 17707-72: Canned meat. Chopped bacon

GOST 18222-88: Sardines of spiced salting

GOST 18236-85: Cooked pork products

GOST 18251-87: Gummed tape on paper substrate. Specifications

GOST 18255-85: Smoked and cooked pork products

GOST 18256-85: Pork products,

GOST 18302-87: Dried abomasums of milk-fed lambs and kids and calves. Specifications

GOST 19342-73: Frozen liver of cattle and pigs. Specifications

GOST 19343-73: Frozen pigs' stomachs. Specifications

GOST 19792-87: Natural honey

GOST 20410-75: Frozen cattle epiphysis. Specifications

GOST 20414-93: Frozen squid cuttle. Specifications

GOST 21192-75: Frozen goitre glands. Specifications

GOST 21427.4-78: Cold-rolled steel electrical anisotropic strip

GOST 21607-76: Frozen sets for fish soups

GOST 22379-93: Cotton-gauze medical articles

GOST 24207-80: Medicinal products supplied for export. Packing, marking, transportation and storage

GOST 24645-81: Frozen protein paste "ocean"

GOST 25011-81: Meat and meat products. Methods of protein determination

GOST 25391-82: Broiler meat

GOST 26.006-79: Uniform system of standardization in instrument making. Measuring and automation devices. Marking, packing

GOST 2623-73: Balyk cold smoked products from pacific salmon and issykul trout. Specification

GOST 2623-97: Cold-smoked balyk products of far east salmons and issyk kul trout

GOST 28483-90: Bakery dried yeast. Specifications

GOST 28767-90: Fat-based products of decorative cosmetics

GOST 30314-95: Frozen scallop fillet

GOST 5556-81: Medical absorbent cotton

GOST 6441-77: Pastila' type confectionary. Specification

GOST 6442-89: Marmalade.

GOST 6502-94: Halva

GOST 6534-89: Chocolate

GOST 6732.3-89: Organic dyes, intermediates for dyes, auxiliary compounds for textiles. Packing

GOST 6823-77: Crude glycerine. Specifications

GOST 6968-76: Acetic acid produced

GOST 7444-65: Dry-cured and cold-smoked balyk products from inconnu and white salmon

GOST 7445-66: Hot-smoked sturgeons

GOST 7447-84: Hot-smoked fish

GOST 7448-75: Salted fish

GOST 7449-64: Salted salmon. Specifications

GOST 7449-96: Salted salmon fish

GOST 779-87: Meat-beef and veal. Specifications

GOST 812-88: Hot-smoked herring

GOST 813-88: Cold-smoked herring

GOST 815-88: Salted herring

GOST 8764-73: Canned milk. Control methods

GOST 8774-75: Lithium. Specifications

GOST 9393-82: Fish and marine mammals veterinary oil

GOST R 50230-92: Eastern sweeties of soft sweetmeat type. Specifications

GOST R 53379-2009: Soft cheeses. Specifications

GOST R 53430-2009: Milk and milk products. Methods of microbiological analysis

GOST R 57989-2017: Specialized food products. Methods for the detection of foodborne pathogens based on polymerase chain reaction

ITP 31-87: Instructions for the technological design of enterprises for the production of perfumery products

MU 42-51-26-93: Control of powdered sterile medicinal substances for the content of mechanical impurities

MUK 4.2.577-96: Methods of microbiological control of products for children, clinical nutrition and their components

MUK 4.2.999-00: Determining the amount of bifidobacteria in fermented milk products

OST 10-060-95: Cakes and pastries. Technical conditions.

OST 3-6461-88: Polishing and affixing resin. General technical specifications.

R 50.3.002-96: Certification of packaging and packaging materials for food

RST RSFSR 253-87: Food mustard ready. Technical conditions

RST RSFSR 577-77: Milk cakes

SanPiN 42-123-4940-88: Microbiological Standards and Methods for Analysis of Children's, Medical and Diet Foods and Their Components

ST RK 1000-97: Cooked sausages. With the use of food additives. Technical conditions

ST RK 1004-98: Natural koumiss. Specification. TU 10 RK 11.183-92

ST RK 296-97: Patties with meat and liver stuffing. Technical conditions

ST RK 44-97: Kurt. Specification. In substitution of RST KazSSR 44-89

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

STB 974-2001: Frozen dumplings. General technical conditions

VNTP 01-87: Guidelines for Process Design of Pasta Industry Facilities

VNTP 18-93: Standards for technological design of margarine production

VNTP 21-92: Standards for technological design of enterprises of the confectionery industry

VNTP 36-92: Standards of technological design of enterprises of the food concentrate industry

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