GOST 16978-89

ГОСТ 16978-89

Canned fish in tomato sauce

Консервы рыбные в томатном соусе

Status: Not effective - Superseded. IUS 2-2000

The standard applies to canned food made from all kinds of fish, minced fish products, cartilage and sturgeon cuts in tomato sauce.

Стандарт распространяется на консервы, изготовленные из рыбы всех видов, фаршевых изделий из рыбы, хрящей и срезков осетровых рыб в томатном соусе.

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Format: Electronic (pdf/doc)
Page Count: 17

Approved: USSR State Committee for Product Quality and Standards Management, 12/14/1989

SKU: RUSS18719

Price: $213.95

English keywords: fish; fish products;



The Product is Contained in the Following Classifiers:

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products » 4.4.3 Products of canning and vegetable drying industry »

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products » 4.4.2 Products of fishing industry, seafood »

ISO classifier » 67 PRODUCTION OF FOOD » 67.120 Meat, meat products and other animal products » 67.120.30 Fish and fish products »

National standards » 67 PRODUCTION OF FOOD » 67.120 Meat, meat products and other animal products » 67.120.30 Fish and fish products »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N2 Fish and fish products » N23 Canned preserves fish, pickles and concentrates »


The Document is Replaced With:

GOST 16978-99: Canned fish in tomato souse. Specifications

As a Replacement Of:

GOST 16978-71: Canned fish in tomato sauce

The Document References:

GOST 10444.15-75: Canned foods. Methods for microbiological examination. Determination of total bacteria quantity by petri dishes count

GOST 10444.1-84: Canned food. Preparation of reagent solutions, dyes, indicators and culture media for microbiological analysis

GOST 10444.2-75: Canned foods. Methods for microbiological examination. Detection of coagulase-positive staphylococcus

GOST 10444.3-85: Canned foods. Method for determination of mesophilic airobes and facultative-anairobes

GOST 10444.4-85: Canned foods. Method for determination of nusophilic strictly anaerobs

GOST 10444.5-85: Canned foods. Method for determination of thermophilic airobes and facultive anairobes

GOST 10444.6-85: Canned foods. Method for determination of thermophile strictly anairobes

GOST 10444.7-86: Food products. Methods of detection of botulinum toxins and Clostridium botulinum

GOST 10444.9-88: Food products. Method for determination of Clostridium perfringens

GOST 1128-75: Refined cotton-seed oil

GOST 1129-73: Sunflower oil. Specifications

GOST 1168-86: Frozen fish

GOST 11771-77: Sterilized and pasteurized fish packed in metal and glass containers. Packing and labelling

GOST 12307-66: Macaroni hard (durum) wheat flour

GOST 13908-68: Fresh sweet pepper

GOST 14192-77: Marking of cargoes

GOST 16729-71: Dried garlic. Specifications

GOST 1721-85: Fresh food garden carrot for supply and delivery. Specifications

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

GOST 17594-81: Dry bay-leaves

GOST 20057-74: Frozen oceanic fish. Specifications

GOST 21230-75: Frozen sardines

GOST 21-78: Granulated sugar. Specifications

GOST 22-78: Refined sugar. Specification

GOST 23285-78: Packs unitized on flat pallets. Food products and glass containers

GOST 24597-81: Unitized tared and piece goods cargoes. Main parameters and dimensions

GOST 24645-81: Frozen protein paste "ocean"

GOST 26574-85: Wheat bakery flour

GOST 26664-85: Canned and preserved fish and sea products. Method for determination of organoleptic characteristics net mass and parts components fraction of total mass

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 26808-86: Canned fish and sea products. Methods for determination of dry matters

GOST 26927-86: Raw material and food-stuffs. Methods for determination of mercury

GOST 26929-86: 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 26935-86: Canned food stuffs. Method for determination of tin

GOST 27082-89: Canned and preserved fish and other sea products. Method for determination of total acidity

GOST 27207-87: Canned and preserved fish and other sea products. Method for determination of common salt

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

GOST 3898-56: Deodorized soya flour. Specifications

GOST 5981-88: Tins for preserved food

GOST 61-75: Reagents. Acetic acid. Specifications

GOST 6968-76: Acetic acid produced

GOST 7587-71: Dried onion

GOST 7588-71: Dried carrots

GOST 7825-76: Soy-bean oil. Specification

GOST 7977-87: Fresh garlic for supply and delivery. Specifications

GOST 7981-68: Peanut oil

GOST 814-61: Iced fish. Specifications

GOST 8756.0-70: Canned food products. Sampling and preparation of samples for test

GOST 8756.18-70: Canned food products. Methods for determination of appearance, tightness of package and inner surface condition of metallic package

GOST 8807-74: Mustard oil

The Document is Referenced By:

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

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