GOST 30004.2-93

ГОСТ 30004.2-93

Mayonnaises. Sampling rules and test methods

Майонезы. Правила приемки и методы испытаний

Status: Not effective - Canceled in the Russian Federation. IUS 8-2010

This standard applies to mayonnaise and sets the acceptance rules and test methods for organoleptic and physico-chemical parameters.

Настоящий стандарт распространяется на майонезы и устанавливает правила приемки и методы испытаний органолептических и физико-химических показателей

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Format: Electronic (pdf/doc)
Page Count: 16

Approved: Committee of the Russian Federation for Standardization, Metrology and Certification, 12/13/1995

SKU: RUSS67722

Price: $283.65




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 » Mayonnaise products »


The Document References:

GOST 10444.12-88: Food products. Method for determination of yeast and mould

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 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 25794.1-83: Reagents. Methods of preparation of standard volumetric solutions for acid-base titration

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 26929-94: 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 28498-90: Liquid-in-glass thermometers

GOST 2874-82: Drinking water. Hygienic requirements and quality control

GOST 29252-91: Laboratory glassware. Burettes. Part 2. Burettes for which no waiting time is specified

GOST 3118-77: Reagents. Hydrochloric acid. Specifications

GOST 4171-76: Reagents. Sodium sulphate 10-aqueous. Specifications

GOST 4204-77: Reagents. Sulphuric acid. Specifications

GOST 4234-77: Reagents. Potassium chloride. Specifications

GOST 4328-77: Reagents. Sodium hydroxide. Specifications

GOST 4919.1-77: Reagents and matters of special purity. Methods for preparation of indicators solutions

GOST 5556-81: Medical absorbent cotton

GOST 5830-79: Reagents. Isoamyl alcohol. Specifications

GOST 6709-72: Distilled water. Specifications

GOST 6859-72: Apparatus for liquids sampling and measuring. Specifications

GOST 7031-75: Quartzy sand for fine ceramics

GOST 8.135-2004: State system for ensuring the uniformity of measurements. Weight amounts of the standard materials for preparation of the buffer solutions - operational pH standards of 2-nd and 3-rd classes. The technical and the metrological characteristics. Methods of them determination

GOST 9225-84: Milk and milk products. Methods of microbiological analysis

The Document is Referenced By:

GOST 31660-2012: Foods. Anodic stripping voltammetric method of iodine mass concentration determination

GOST R 51301-99: Food-stuffs and food raw materials. Anodic stripping voltammetric methods of toxic traces elements determination (cadmium, lead, copper and zinc)

GOST R 51921-2002: Food products. Methods for detection and determination of Listeria monocytogenes bacteria

GOST R 52689-2006: Foods. Anodic stripping voltammetric method of iodine mass concentration determination

GOST R 52989-2008: Sauces based on vegetable oils. General specifications

MR 1.2.0023-11: Control of nanomaterials in the food industry

MU 08-47/077: Quantitative chemical analysis of food samples (fatty foods). Methodology for measuring mass concentrations of arsenic and iron by inversion voltammetry

MU 08-47/136: Food products and food raw materials. Inversion voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)

MU 08-47/149: Milk and dairy products. Voltammetric method for measuring the mass concentration of iodine

MU 08-47/157: Milk and dairy products. Inversion voltammetric method for measuring the mass concentration of cobalt

MU 08-47/160: Milk and dairy products. Inversion voltammetric method for measuring the mass concentration of mercury

MU 08-47/175: Food products and food raw materials. Inversion voltammetric method for determining the mass concentration of arsenic

MU 08-47/188: Fatty foods. Voltammetric method for measuring mass concentrations of nickel

MU 08-47/206: Food products and food raw materials. Voltammetric method for measuring the mass concentration of iodine

MU 2.3.2.1917-04: Procedure and organization of control of food, made from (or with the use of) the raw vegetable materials having HM analogs

MUK 2.6.1.717-98: Radiation monitoring. Strontium-90 and cesium-137. Food products. Sampling, analysis and hygienic evaluation

MUK 4.2.2872-11: Methods for identifying and identifying pathogenic bacteria that cause infectious diseases with food by transmission in PCR-based food products with hybridization-fluorescence detection. Methodical instructions

MUK 4.4.001-97: Guidelines for the control of food products and food raw materials (the number of products in sampling for laboratory research and certification tests)

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 GOST R 51301-2005: Food products and food staples. Inversion voltampermetric methods of determination of toxic components (cadmium, lead, copper and zinc) -

STB GOST R 51921-2011: Food products. Methods for the detection and determination of bacteria Listeria monocytogenes

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