GOST 7587-71

ГОСТ 7587-71

Dried onion

Лук репчатый сушеный

Status: Not effective - Canceled in the Russian Federation. IUS 4-2007

The standard applies to onions, subjected to preliminary preparation and drying in the drying apparatus.

Стандарт распространяется на репчатый лук, подвергнутый предварительной подготовке и сушке в сушильных аппаратах.

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Format: Electronic (pdf/doc)
Page Count: 12

Approved: Gosstandart of the USSR, 2/23/1971

SKU: RUSS16820

Price: $108.81




The Product is Contained in the Following Classifiers:

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 » 4.3.1 Crop products »

ISO classifier » 67 PRODUCTION OF FOOD » 67.080 Fruits. Vegetables » 67.080.20 Vegetables and their products »

National standards » 67 PRODUCTION OF FOOD » 67.080 Fruits. Vegetables » 67.080.20 Vegetables and their products »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N5 Fruit and vegetable products » N51 Dried berries, fruits, vegetables, mushrooms and nuts »


As a Replacement Of:

GOST 7587-55: Dried onion

The Document References:

GOST 13340.1-77: Dried vegetables. Methods of determining net weight, shape and size of particles, degree of grinding, apparent defects, component ratio, organoleptic characteristics and cooking capacity

GOST 13340.2-77: Dried vegetables. Methods of determination of metal impurities and pests of cereal stocks

GOST 13340.3-77: Dried vegetables. Methods for determination of moisture

GOST 13341-77: Dried vegetables. Rules of acceptance and sampling

GOST 13342-77: Dried vegetables. Packing, marking, transportation and storage

GOST 1723-67: Fresh onions

GOST 1723-86: Fresh onions for supper and delivery. Specification

GOST 25555.3-82: Fruit and vegetable products. Methods for determination of mineral impurities

GOST 25555.5-91: Fruit and vegetable products. Methods for determination of sulphur dioxide

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

The Document is Referenced By:

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GOST 10531-89: Fried fish in marinade

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GOST 7453-86: Preserves from dressed fish

GOST 7454-2007: Canned of blanched, slightly dried or cured fish in oil. Specifications

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GOST 7457-2007: Canned fish pastes. Specifications

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GOST 7987-79: Canned meat "goulash"

GOST 7990-56: Canned kidneys in tomato sauce

GOST 8286-90: Canned meat "meat with cooked groats"

GOST 9163-90: Canned meat and meat and vegetable products "sausages"

GOST R 50847-96: Dry food concentrates of instant first and second dishes. Specifications

GOST R 51187-98: Semi-prepared ground meat products, stuffed dumplings, comminuted meat for child nutrition. General specifications

GOST R 52198-2003: Canned meat and vegetable products for children of early age feeding. Specifications

GOST R 52462-2005: Products bakery from wheat flour. General specifications

GOST R 52697-2006: Frozen and cooled prepared baking mixes. General specifications

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

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

RST KazSSR 455-80: Blood sausages and brawn. Technical conditions

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STB 196-2012: Half-smoked sausage products. General technical conditions. General technical conditions

STB 736-2008: Processed cheese. General specifications

STB 742-2009: Fat products. General technical conditions

STB 971-2013: Liver sausages. General technical conditions

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