GOST 31469-2012
ГОСТ 31469-2012
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Foodstuffs of processed domestic poultry eggs. Methods for physicochemical analysis
Пищевые продукты переработки яиц сельскохозяйственной птицы. Методы физико-химического анализа
Status: Effective - Introduced for the first time. IUS 3-2013
This standard applies to dry, concentrated and liquid egg products and establishes methods for determining their temperature, mass fraction of fat, protein, moisture, sodium chloride, sugar and carbohydrates, pasteurization efficiency, impurities, hydrogen ion activity (pH), solubility of dry egg products and the mass fraction of free fatty acids in the fat of dry egg products
Настоящий стандарт распространяется на сухие, концентрированные и жидкие яичные продукты и устанавливает методы определения в них температуры, массовой доли жира, белка, влаги, хлорида натрия, сахара и углеводов, эффективности пастеризации, посторонних примесей, активности водородных ионов (pH), растворимости сухих яичных продуктов и массовой доли свободных жирных кислот в жире сухих яичных продуктов
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Format: Electronic (pdf/doc)
Approved: Federal Agency for Technical Regulation and Metrology,
10/24/2012
SKU: RUSS73861
The Product is Contained in the Following Classifiers:
Evidence base (TR CU, Technical Regulation of the Customs Union) »
027/2012 TR CU. On safety of certain types of specialized food products, including dietary therapeutic and dietary preventive nutrition »
Regulations and standards (for ТР ТС 027/2012) »
PromExpert »
SECTION I. TECHNICAL REGULATION »
V Testing and control »
4 Testing and control of products »
4.3 Testing and control of agricultural and forestry products »
4.3.2 Livestock products »
ISO classifier »
67 PRODUCTION OF FOOD »
67.120 Meat, meat products and other animal products »
67.120.20 Poultry and eggs »
National standards »
67 PRODUCTION OF FOOD »
67.120 Meat, meat products and other animal products »
67.120.20 Poultry and eggs »
The Document References:
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GOST 3118-77: Reagents. Hydrochloric acid. Specifications
GOST 31720-2012: Foodstuffs of processed domestic poultry eggs. Methods for sampling and organoleptic analysis
GOST 4204-77: Reagents. Sulphuric acid. Specifications
GOST 4206-75: Reagents. Potassium ferricyanide. Specifications
GOST 4220-75: Reagents. Potassium bichromate. Specifications
GOST 4232-74: Reagents. Potassium iodide. Specifications
GOST 4233-77: Reagents. Sodium chloride. Specifications
GOST 4234-77: Reagents. Potassium chloride. Specifications
GOST 4328-77: Reagents. Sodium hydroxide. Specifications
GOST 4459-75: Reagents. Potassium chromate. Specifications
GOST 4461-77: Reagents. Nitric acid. Specifications
GOST 450-77: Calcium chloride technical. Technical conditions
GOST 4517-87: Reagents. Methods for preparation of accessory reagents and solutions used for analysis
GOST 4530-76: Reagents. Calcium carbonate. Specifications
GOST 4919.1-77: Reagents and matters of special purity. Methods for preparation of indicators solutions
GOST 5556-81: Medical absorbent cotton
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GOST 5833-75: Reagents. Saccharose. Specifications
GOST 6709-72: Distilled water. Specifications
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 83-79: Reagents. Sodium carbonate. Specifications
GOST 9147-80: Laboratory porcelain ware and apparatus. Specifications
GOST 9293-74: Gaseous and liquid nitrogen. Specifications
GOST 9412-93: Medical gauze
GOST ISO 5725-1-2003: Accuracy (trueness and precision) of measurement methods and results. Part 1. Basic terms and definitions
GOST R ISO 5725-1-2002: Accuracy (trueness and precision) of measurement methods and results. Part 1. General principles and definitions
The Document is Referenced By:
GOST 30363-2013: Products egg dry and liquid food. Specification
GOST 31464-2012: Mixes egg liquid and dry food. General specification
GOST 32150-2013: Food eggs and foodstuffs of processed poultry eggs. Method for determination of fatty acid composition
GOST 32152-2013: Foodstuffs of processed poultry eggs. Methods for determination of succinic, lactic and 3D-hydroxibutyric acids
GOST 32735-2014: Refrigerated liquid egg products for children nutrition. Specifications
GOST 32740-2014: Foodstuffs of processed poultry eggs. Determination of lipid phosphorus content by colorimetric method
GOST 32886-2014: Foodstuffs of processed poultry eggs. Determination of cholesterol content by gas chromatographic method
GOST R 55284-2012: Dry mixes with egg components for drinks. General specifications
GOST R 55285-2012: Food egg fermented liquid and dry products. Specification
GOST R 56382-2015: Russian quality. Dry egg melange with improved solubility. Specifications
GOST R 57475-2017: Dried egg protein after extraction lysozyme. Specifications
GOST R 57477-2017: Foodstuffs of processed poultry eggs. Determination of beta-hydroxibutyiric acid content by colorimetric method
GOST R 57901-2017: Fortified food chicken eggs. Specifications
MR 2.3.7.0168-20: Assessment of the quality of food products and assessment of the population's access to domestic food products, contributing to the elimination of macro- and micronutrient deficiencies
PNST 290-2018: Russian system of quality. Comparative testing of food chicken eggs
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