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GOST 976-81

ГОСТ 976-81

Margarine, confectionery, cooking and baking fats. Acceptance rules and test methods

Маргарин, жиры для кулинарии, кондитерской и хлебопекарной промышленности. Правила приемки и методы испытаний

Status: Not effective - Canceled in the Russian Federation

The standard applies to margarine, fats for the cooking, confectionery and bakery industry and establishes the rules of acceptance and test methods - definition: colors; taste and smell; consistency; transparency; mass fraction of moisture and volatile su

Стандарт распространяется на маргарин, жиры для кулинарии, кондитерской и хлебопекарной промышленности и устанавливает правила приемки и методы испытаний - определение: цвета; вкуса и запаха; консистенции; прозрачности; массовой доли влаги и летучихвещест

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Format: Electronic (pdf/doc)

Approved: USSR State Committee for Standards, 7/30/1981

SKU: RUSS70756

Price: $542.00



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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 » Margarine products »


As a Replacement Of:

GOST 976-69: Margarine, fats confectionery and culinary. Methods of tests

The Document References:

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The Document is Referenced By:

GOST 240-85: Margarine

GOST 28414-89: Cookery, confectionery and bakery fats

GOST 28931-91: Cocoa butter substitutes. Specifications

GOST 30623-98: Vegetable oils and margarine. Detection of falsification

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GOST 31648-2012: Milk fat replacer. General specifications

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

GOST 31664-2012: Vegetable oils and animal fats. Method for determination of the composition of fatty acids in the position 2 of the triglyceride molecules

GOST 31665-2012: Vegetable oils and animal fats. Preparation of methyl esters of fatty acids

GOST 31751-2012: Fried bread products. General specifications

GOST 31754-2012: Vegetable oils, animal fats and products of their processing. Methods for determination of the content of trans fatty acid isomers

GOST 31757-2012: Animal and vegetable fats and oils and their derivates. Determination of solid fat content. Pulsed nuclear magnetic resonance method

GOST 31761-2012: Мayonnaises and mayonnais sauces. General specifications

GOST 32188-2013: Margarines. General specifications

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 51486-99: Animal fats and vegetable oils. Preparation of methyl esters of fatty acids

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

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

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

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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