GOST 26313-84

ГОСТ 26313-84

Products of fruit and vegetable processing. Acceptance rules and methods of sampling

Продукты переработки плодов и овощей. Правила приемки, методы отбора проб

Status: Not effective - Superseded. Information about the registration of 136-st dated 03/19/2015 (the official website of Rosstandart); (IUS 9-2015)

This standard applies to the products of fruit and vegetable processing and sets the acceptance rules and sampling methods. This standard does not apply to pickles, pickles, frozen food, dried fruits, potatoes and vegetables.

Настоящий стандарт распространяется на продукты переработки плодов и овощей и устанавливает правила приемки и методы отбора проб. Настоящий стандарт не распространяется на соления, квашения, замороженную продикцию, сушеные фрукты, картофель и овощи

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Format: Electronic (pdf/doc)
Page Count: 5

Approved: USSR State Committee for Standards, 10/29/1984

SKU: RUSS52308

Price: $127.07




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) » 023/2011 TR CU. Technical regulations for fruit and vegetable juice products » Regulations and standards (to TR CU 023/2011) »

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

ISO classifier » 67 PRODUCTION OF FOOD » 67.080 Fruits. Vegetables » 67.080.01 Fruits, vegetables and their processed products in general »

National standards » 67 PRODUCTION OF FOOD » 67.080 Fruits. Vegetables » 67.080.01 Fruits, vegetables and their processed products in general »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N5 Fruit and vegetable products » N59 Test methods. Packaging. Marking »


The Document is Replaced With:

GOST 26313-2014: Fruit and vegetables processing products. Rules of acceptance and sampling methods.

The Document is Referenced By:

GOST 1016-90: Stuffed vegetables in tomato sauce

GOST 10907-88: Macaroni products with meat

GOST 15842-90: Canned green peas

GOST 15849-89: Canned fruits and berries

GOST 15877-70: Canned sweet corn

GOST 15979-70: Canned beans

GOST 1633-73: Vegetable pickles

GOST 16366-78: Pulpy fruit and berry juices

GOST 16440-89: Vegetable, vegetable and fruit and vegetable and meat canned baby food

GOST 17471-2013: Canned food. Vegetable sauces. General specifications

GOST 17471-83: Tomato-sauces. Specifications

GOST 17472-2013: Canned foods. Cabbage or pepper, stuffed with meat and rice. Specifications

GOST 17472-72: Cabbage leaves or sweet peppers, stuffed with meat and rice

GOST 17649-72: Canned food. Beans or peas with bacon or pork fat in tomato sauce. Technical conditions

GOST 18077-2013: Canned food. Fruit sauces. Technical conditions

GOST 18077-72: Canned fruit sauces

GOST 18192-72: Concentrated fruit and berry juices

GOST 18193-72: Citrus fruit juices

GOST 18224-2013: Canned food. Second dinner dishes. Specifications

GOST 18224-72: Canned products. Main lunch courses

GOST 18316-2013: Canned food. First dinner dishes. Specifications

GOST 18316-95: First course lunch dishes

GOST 18487-80: Canned dinner courses for special consumer. Specifications

GOST 18611-2013: Canned Food. Sliced vegetables in tomato sauce. General specifications

GOST 18611-73: Sliced vegetables in tomato sauce

GOST 19182-2014: Preserved from fish. Methods of buffer value determination

GOST 22371-77: Strained or crushed fruits and berries

GOST 24283-80: Homogenized preserved food for children. Method for determination of the quality of cutting into small pieces

GOST 24556-89: Products of fruits and vegetables processing. Methods for determination of vitamin C

GOST 25555.0-82: Fruit and vegetable products. Methods for determination of titratable acidity

GOST 25555.1-2014: Fruit and vegetables processing products. Method for determination of volatile acidity

GOST 25555.2-91: Fruit and vegetable products. Methods for determination of ethanol content

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

GOST 25555.4-91: Fruit and vegetable products. Methods for determination of ash and alkalinity of total ash and water-soluble ash

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

GOST 25892-83: Natural grape juice

GOST 26181-84: Fruit and vegetable products. Methods for determination of sorbic acid

GOST 26186-84: Fruit and vegetable products, meat and meat-vegetable cans. Methods for determination of chloride content

GOST 26188-84: Fruit and vegetable products, meat and meat-vegetable cans. Method for determination of pH

GOST 26323-84: Products of prepared fruits and vegetables. Methods for determination of vegetable admixtures

GOST 2654-86: Canned food. Vegetable paste

GOST 27082-2014: Canned and preserved from fish, water invertebrates, water mammals and algae. Methods for determination of total acidity

GOST 28038-2013: Fruit and vegetable products. Methods for determination of mycotoxin patulin

GOST 28038-89: Fruit and vegetable products. Methods for determination of mycotoxin patulin

GOST 28467-90: Products of fruits and vegetables processing. Method for determination of benzoic acid content

GOST 28561-90: Fruit and vegetable products. Methods for determination of total solids or moisture

GOST 28562-90: Fruit and vegetable products. Refractometric method for determination of soluble dry substances content

GOST 28589-2014: Canned meat. Poultry meat in its own. Specification

GOST 28649-90: Vinegar pickled and boiled mushrooms

GOST 29030-91: Fruit and vegetable products. Pycnometric method for determination of relative density and soluble solids content

GOST 29031-91: Fruit and vegetable products. Method for determination of water-insoluble solids content

GOST 29032-91: Fruit and vegetable products. Methods for determination of hydroxmethylfurfural

GOST 29059-91: Products of fruit and vegetables processing. Titration method for pectin substances determination

GOST 29135-91: Fruit juices

GOST 29206-91: Fruit and vegetable products. Methods for determination of xylite and sorbite content in diet canned foods

GOST 29270-95: Fruit and vegetable products. Methods for determination of nitrates

GOST 30615-99: Food raw material and products. Methods of the determination of phosphorus.

GOST 30669-2000: Products of fruits and vegetables processing. Gas chromatographic method for determination of benzoic acid content

GOST 30670-2000: Products of fruits and vegetables processing. Gas chromatographic method for determination of sorbic acid

GOST 31474-2012: Meat and meat products. Histological method of identification of plant protein additives

GOST 31643-2012: Juice products. Determination of ascorbic acid by high performance liquid chromatography (HPLC) method

GOST 31669-2012: Juice products. Determination of sucrose, glucose, fructose and sorbite by high performance liquid chromatography (HPLC)

GOST 31712-2012: Jams. General specifications

GOST 31713-2012: Canned foods. Cucumbers, vegetable morrows, bush pumpkins with greens in brine. Specifications

GOST 31714-2012: Juices and juice products. Identification. Determination of stable carbon isotopes by mass-spectrometry method

GOST 31715-2012: Juices and juice products. Identification. Determination of stable hydrogen isotopes by mass-spectrometry method

GOST 31717-2012: Juices and juice products. Identification. Determination of ascorbic acid by enzymatic method

GOST 31718-2012: Juices and juice products. Identification. Determination of stable oxygen isotopes by mass-spectrometry method

GOST 31719-2012: Foodstuffs and feed. Rapid method of identification of raw composition (molecular)

GOST 31796-2012: Meat and meat products. Fast histological method of identification of composition structural components

GOST 32063-2013: Ketchups. General specifications

GOST 32099-2013: Powidlo. General specifications

GOST 32100-2013: Canned foods. Juice products. Vegetable, vegetable and fruit juices, nectars, juices. General specifications

GOST 32101-2013: Canned foods. Juice products. Juices from fresh fruit. General specifications

GOST 32102-2013: Canned foods. Juice products. Сoncentrated fruit juices. General specifications

GOST 32103-2013: Canned foods. Juice products. Reconstituted fruit, fruit and vegetable juices. General specifications

GOST 32104-2013: Canned foods. Juice products. Fruit, fruit and vegetable nectars. General specifications

GOST 32105-2013: Canned foods. Juice products. Fruit, fruit and vegetable juice containing beverages. General specifications

GOST 32146-2013: Juices and juice products. Identification. Determination of aromatic substances and volatile flavour components by gas chromatographic-mass spectrometric method

GOST 32147-2013: Fruit desserts. General specifications

GOST 32217-2013: Canned food vegetable base for nutrition of babies. General specifications

GOST 32218-2013: Canned food fruit base for nutrition of babies. General specifications

GOST 32223-2013: Juice products. Photometric method for determination of pectin content

GOST 32249-2013: Juice products. Enzymatic method for determination of ethanol

GOST 32684-2014: Semimanufactures. Canned fruit puree chemical preservatives. Specifications

GOST 32688-2014: Foodstuffs. Determination of sugar-containing ingredients by mass spectrometry of stable oxygen isotopes

GOST 32689.2-2014: Foods of plant origin. Multiresidue methods for the gas chromatographic determination of pesticide residues. Part 2. Methods for extraction and cleanup

GOST 32690-2014: Juice products. Determination of pesticides by tandem high performance liquid chromatography-mass spectrometry (HPLC-MS / MS)

GOST 32709-2014: Juice products. Methods for determination of Anthocyanins

GOST 32710-2014: Alcoholic beverages and raw materials for its production. Identification. Method for determination of alcohols and sugars 13 C/12C isotopes ratio in wines and mashes

GOST 32711-2014: Fruit and vegetable products. Determination of sulphur dioxide by Enzymatic method

GOST 32712-2014: Juice products. Determination of fumaric acid by high performance liquid chromatography

GOST 32713-2014: Beverages alcoholic and raw materials for its production. Identification. Enzymatic method for determination of mass concentration D-malic acid

GOST 32741-2014: Semifinished products. Fruit and vegetable fillings and podvarki. General specifications

GOST 32742-2014: Semifinished products. Aseptically canned fruit and vegetable puree. Specifications

GOST 32771-2014: Juice products. Determination of organic acids by reversed-phase High Performance Liquid Chromatography (HPLC)

GOST 32799-2014: Juice products. Determination of free amino acids by ion-exchange chromatography

GOST 32800-2014: Juice products. Detection of glucose and fructose syrups addition by capillary gas chromatography

GOST 32835-2014: Juice products. Determination of mycotoxins by tandem high performance liquid mass spectrometry (HPLC-MS/MS)

GOST 32876-2014: Juice products. Tomato juice. Specifications

GOST 32888-2014: Canned products. Pasties for child nutrition. Specifications

GOST 32889-2014: Canned meat in pieces for children`s nutrition. Specifications

GOST 32896-2014: Dried fruits. General specifications

GOST 32898-2014: Frozen fruit mixes and puree. General specifications

GOST 32903-2014: Juice products. Determination of water-soluble vitamins: thiamine (vitamin B1), riboflavin (vitamin B2), pyridoxine (vitamin B6) and nicotinamide (vitamin PP) by reversed-phase high performance liquid chromatography (HPLC)

GOST 32906-2014: Meat Cans. Brawn. Specifications

GOST 32907-2014: Canned meat . First dishes. Specifications

GOST 32909-2014: Canned food. Soups. General specifications

GOST 32919-2014: Juice products. Determination of trace quantities of methanol

GOST 32920-2014: Juice products. Juices and nectars for nutrition of babies. General specifications

GOST 3343-89: Concentrated tomato products

GOST 656-79: Natural fruit and berry juices

GOST 657-79: Fruit and berry juices with sugar

GOST 6929-88: Fruit paste

GOST 698-84: Canned meat 'Stewed mutton'. Specifications

GOST 7009-88: Jams

GOST 7061-88: Preserves

GOST 7231-90: Canned tomatoes

GOST 7455-2013: Canned fish in jelly. Specifications

GOST 7694-71: Fruit and berry pickles

GOST 816-91: Stewed fruits

GOST 8687-65: Beans, peas or lentil with meat

GOST 8756.11-70: Fruit and vegetable products. Methods for determination of transparency of juices and extracts, extract solubility

GOST 8756.12-91: Fruit and vegetable products. Methods for determination of jellying power and paste-forming capacity of fruit puree

GOST 8756.13-87: Fruit and vegetable products. Methods for determination of sugars

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

GOST 8756.21-89: Products of fruit and vegetable processing. Methods for determination of fat

GOST 8756.22-80: Fruit and vegetable products. Method for determination of carotene

GOST 8756.8-85: Fruit and vegetable products. Methods for determination of colour tomato products

GOST 9163-2014: Meat-and-vegetable cans. Sausages with garnish. Specifications

GOST 937-91: Preserved food. Tomato juice

GOST R 50475-93: Fruit and vegetable products. Canned and quick frozen green peas and corn. Determination of alcohol-insoluble solid content

GOST R 50476-93: Fruit and vegetable products. Method for determination of sorbic and benzoic acids, simultaneously contained in the product

GOST R 50479-93: Fruit and vegetable products. Method for determination of vitamin PP (niacin) content

GOST R 50903-96: Canned food. Vegetable sauces. Specifications

GOST R 51122-97: Fruit and vegetable juices. Potentiometric method for determination of the formol number

GOST R 51124-97: Fruit and vegetable juices. Photometrical method for determination of praline

GOST R 51128-98: Fruit and vegetable juices. Determination of D-isocitric acid

GOST R 51129-98: Fruit and vegetable juices. Determination of citric acid (citrate)

GOST R 51427-99: Citrus juices. Method for determination of hesperidin and naringin mass concentration using high performance liquid chromatography

GOST R 51429-99: Fruit and vegetable juices. Method for determination of sodium, potassium, calcium and magnesium content by atomic absorption spectrometry

GOST R 51431-99: Juice products. Method for determination of relative density

GOST R 51432-99: Fruit and vegetable juices. Method for determination of ash content

GOST R 51433-99: Fruit and vegetable juices. Method for determination of soluble solids content with refractometer

GOST R 51434-99: Fruit and vegetable juices. Method for determination of titratable acidity

GOST R 51437-99: Fruit and vegetable juices. Gravimetric method for determination of total dry matter by determining loss of mass on drying

GOST R 51438-99: Fruit and vegetable juices. Kjeldahl method for determination of nitrogen content

GOST R 51439-99: Fruit and vegetable juices. Method for determination of chloride content using potentiometric titration

GOST R 51441-99: Fruit and vegetable juices. Enzymatic method for spectrophotometric determination of acetic acid (acetate) content

GOST R 51442-99: Fruit and vegetable juices. Method for determination of centrifugal pulp content

GOST R 51443-99: Fruit and vegetable juices. Method for determination of total carotenoid content and content of individual carotenoid fractions

GOST R 51926-2002: Canned food. Vegetable paste. Specifications

GOST R 51934-2002: Fruit paste. Specifications

GOST R 52052-2003: Processed fruits and vegetables. Method for determination of mass portions of sorbic and benzoic acids using high performance liquid chromatography

GOST R 52141-2003: Ketchups. General specifications

GOST R 52182-2003: Canned food. Juice products. Vegetable, vegetable and fruit juices, nectars, juices beverages. Specifications

GOST R 52183-2003: Canned foods. Vegetable juices. Tomato juice. Specifications

GOST R 52184-2003: Canned foods. Juice products. Juices from fresh fruits. Specifications

GOST R 52185-2003: Concentrated fruit juices. Specifications

GOST R 52186-2003: Canned food. Juice products. Reconstituted fruit and vegetable juices. Specifications

GOST R 52187-2003: Canned food. Juice products. Fruit, fruit and vegetable nectars. General specifications

GOST R 52188-2003: Canned foods. Fruit juice beverages. General specifications

GOST R 52474-2005: Canned foods. Juice products. Juices and nectars for nutrition of babies. Specifications

GOST R 52475-2005: Canned food fruit base for nutrition of babies. Specifications

GOST R 52476-2005: Canned foods on vegetable base for nutrition of babies. Specifications

GOST R 52477-2005: Canned foods. Vegetable pickles. Specifications

GOST R 52723-2007: Foodstuffs and feeds. Rapid method of identification of raw composition (molecular)

GOST R 52817-2007: Jams. General specifications

GOST R 53118-2008: Jams. General specifications

GOST R 53127-2008: Canned food. Cucumbers, vegetable marrows, bush pumpkins with greens in brine. General specifications

GOST R 53137-2008: Juices and juice products. Identification. General provisions

GOST R 53138-2008: Juices and juice products. Identification. Determination of aromatic substances and volatile flavour components by gas chromatographic-mass spectrometric method

GOST R 53139-2008: Juices and juice products. Identification. Determination of ascorbic acid by enzymatic method

GOST R 53193-2008: Alcoholic and non-alcoholic drinks and beverages. Determination of caffeine, ascorbic acid and its salts, preservatives and sweeteners using capillary electrophoresis method

GOST R 53584-2009: Juices and juice products. Identification. Determination of stable oxygen isotopes by mass-spectrometry

GOST R 53585-2009: Juices and juice products. Identification. Determination of stable hydrogen isotopes by mass-spectrometry method

GOST R 53586-2009: Juices and juice products. Identification. Determination of stable carbon isotopes by mass-spectrometry

GOST R 53693-2009: Juice products. Determination of ascorbic acid by High Performance Liquid Chromatography (HPLC)

GOST R 53694-2009: Juice Products. Determination of 5-Hydroxymethylfurfural (HMF) by High Performance Liquid Chromatography (HPLC)

GOST R 53766-2009: Juice products. Determination of sucrose, glucose, fructose and sorbit by high performance liquid chromatography (HPLC)

GOST R 53773-2010: Juice products. Methods for determination of Anthocyanins

GOST R 53956-2010: Quick-frozen fruits. General specifications

GOST R 53958-2010: Natural canned products. Sugar corn. Specifications

GOST R 53967-2010: Desserts fruit. General specifications

GOST R 54014-2010: Functional food. Determination of soluble and insoluble dietary fibre by enzymatic-gravimetric method

GOST R 54037-2010: Foodstuffs. Determination of the content of water-soluble antioxidants content by amperometric method in vegetables, fruits, products of their processing, alcoholic and soft drinks

GOST R 54050-2010: Natural canned foods. Green peas. Specifications

GOST R 54058-2010: Functional Food. Method for determination of carotenoids

GOST R 54347-2011: Processed fruits and vegetables. Qualitative test method for identification of starch presence in tomato products

GOST R 54643-2011: Fresh ceps. General specifications

GOST R 54648-2011: Canned foods. Tomatoes in brine. General specifications

GOST R 54677-2011: Canned food. Vinegar pickled, salted and boiled mushrooms. General specifications

GOST R 54678-2011: Concentrated tomato foods. General specifications

GOST R 54679-2011: Canned beans. Specifications

GOST R 54680-2011: Canned food. Compotes. General specifications

GOST R 54681-2011: Canned food. Pureed or crushed fruit. General specifications

GOST R 54682-2011: Semi-products. Fruit and vegetable fillers. General specifications

GOST R 54683-2011: Frozen vegetables and their mixes. General specifications

GOST R 54684-2011: Juice products. Determination of organic acids by reversed-phase high performance liquid chromatography (HPLC)

GOST R 54685-2011: Juice products. Determination of fumaric acid by high performance liquid chromatography method (HPLC)

GOST R 54741-2011: Juice products. Detection of the presence of glucose and fructose syrups addition by gas chromatography

GOST R 54742-2011: Juice products. Determination of naringin and neohesperidin in orange juice by high-performance liquid chromatography

GOST R 54743-2011: Juice products. Determination of free amino acids by ion-exchange chromatography method

GOST R 54744-2011: Juice products. Determination of quinic, malic and citric acids in products from cranberry and apples by high-performance liquid chromatography

GOST R 54894-2012: Fruit and vegetable products. Determination of sulphite by enzymatic method

GOST R 55316-2012: Malt maltose syrup. Specifications

GOST R 55339-2012: Juice products. Determination of anions by ion exchange chromatography method

GOST R 55462-2013: Jelly. General specifications

GOST R 55464-2013: Olives or black olives in brine. Specifications

GOST R 55465-2013: Frozen mushrooms. Specifications

GOST R 55624-2013: Desserts fruit, vegetable and fruit-and-vegetable frozen whipped. Specifications

GOST R 55759-2013: Canned meat in pieces. Specifications

GOST R 55762-2013: Canned meat. Ham. Specifications

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

MU 08-47/132: Food raw materials and food products. Voltammetric method for measuring the mass concentration of selenium

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

MU 4.2.1902-04: Determination of genetically modified sources (GMI) of plant origin by the method of polymerase chain reaction

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

MUK 4.1.1945-05: Guidelines for the determination of residual amounts of diquat in carrots, onions, seeds and soybean oil by high performance liquid chromatography

MUK 4.1.1971-05: Determination of residual amounts of chlorprofam in potato chips by gas-liquid chromatography

MUK 4.1.2069-06: Guidelines for the determination of residual amounts of dithianon in grapes, grape juice, peaches by high performance liquid chromatography

MUK 4.1.2071-06: Guidelines for the determination of residual amounts of triforin in apples, grapes, apple and grape juices by gas chromatography

MUK 4.1.2213-07: Determination of residual amounts of phenazazine in grapes and grape juice by high performance liquid chromatography

MUK 4.1.2672-10: Determination of residual amounts of boscalid in apples, grapes, apple and grape juices, onion turnips by capillary gas-liquid chromatography

MUK 4.1.2706-10: Determination of residual amounts of emamectin (emamectin benzoate) in water, soil, cabbage, tomatoes, grapes and grape juice by high performance liquid chromatography

MUK 4.1.2761-10: Determination of residual amounts of imidacloprid in citrus, berries and grape juice by high performance liquid chromatography

MUK 4.1.2866-11: Determination of residual quantities of chlorantraniphenol in fruit (stone fruit) cultures, pepper, cucumbers, tomatoes, berries and grape juice by high performance liquid chromatography

MUK 4.1.2936-11: Determination of residual amounts of emamectin (emamectin benzoate) in apples and apple juice by high performance liquid chromatography

MUK 4.1.2993-12: Determination of residual amounts of clofentezine in citrus, by capillary gas-liquid chromatography

MUK 4.1.2996-12: Determination of residual amounts of fluopyram in pome fruit (apple, pear), fruit stone fruit (peach, nectarine, apricot, cherry, plum), strawberry, tomato, pepper, cucumber, banana, grapes, grape juice, nuts by capillary gas-liquid chromatography

MUK 4.1.3001-12: Determination of residual amounts of spirotetramat and its main metabolite of spiro-tetramat-enol in citrus crops (orange, mandarin, lemon, lime, grapefruit, clementine), pome fruit (apple, pear), fruit stone fruit (peach, nectarine, apricot), vegetable c

MUK 4.1.3003-12: Determination of residual amounts of fenhexamide in berries (strawberries, kiwi), tomatoes, cucumbers, grapes and grape juice using high performance liquid chromatography

MUK 4.1.3005-12: Determination of residual amounts of chlorantrainiprola in cabbage (cabbage, broccoli, cauliflower), eggplants, citrus crops (oranges, lemons, grapefruits, tangerines, etc.), lettuce, raisins using high performance liquid chromatography

MUK 4.1.3028-12: Determination of residues of difenoconazole in bananas, citrus fruits (pulp, juice) and rice grains using capillary gas-liquid chromatography

MUK 4.1.3073-13: Determination of tebufenpyrad residues in water, soil, apples, grapes, apple and grape juices by capillary gas-liquid chromatography

MUK 4.1.3083-13: Determination of residues of fluopicolide in grapes and grape juice, tomato and tomato juice, pepper, eggplants, zucchini, cucumbers, lettuce, melons and gourds (melon, watermelon, pumpkin), spinach, cabbage (broccoli, Brussels sprouts, color), leek by ca

MUK 4.1.3084-13: Determination of residual amounts of trifloxystrobin in citrus fruits (pulp, juice), fruit stone fruits, berries (strawberries), olives, bananas, tomato fruits and tomato juice, carrots, peppers, eggplants, squash, cucumbers, lettuce, melons , watermelon,

MUK 4.1.3094-13: Determination of residual amounts of cyproconazole in green mass, corn grain and oil, seeds and oil of sunflower, rapeseed and soybean by capillary gas-liquid chromatography

MUK 4.1.3120-13: Determination of pyriproxyfen residues in citrus fruits (fruits, juice) by capillary gas-liquid chromatography

MUK 4.1.3190-14: Determination of residual amounts of flubondiamide in grapes and grape juice, pomegranate fruit and juice, nuts, solanaceous vegetables (tomato fruits and tomato juice, pepper, eggplants), pumpkin cultures with edible skin (zucchini, squash, cucumbers, gh

MUK 4.1.3193-14: Determination of residues of azoxystrobin and its main metabolite Z-azoxystrobin in soybeans, soybean oil, citrus fruits (fruits, juice), watermelons, mangoes, bananas, grape and tomato juice, coffee beans, roasted coffee by high performance liquid chroma

MUK 4.1.3217-14: Method for the determination of phosphates in food products and food raw materials

MUK 4.1.3243-14: Determination of residual amounts of cyflufenamide in grapes and grape juice by capillary gas-liquid chromatography

MUK 4.1.3275-15: Determination of residues of abamectin in tomato and apple juice by high performance liquid chromatography

MUK 4.1.3277-15: Determination of residues of isopyrazam in water, soil, grain and straw of cereals, apples and apple juice by capillary gas-liquid chromatography

MUK 4.1.3281-15: Determination of residual amounts of spirotetramat and its main metabolite of spirotetramate enol in water, soil, potatoes, onions, cabbage, tomato and apple juice by high performance liquid chromatography

MUK 4.1.3282-15: Determination of tebukonazal residues in citrus fruits (fruits, juice), fruit stones, fruit seeds, nuts (woody), fruits (mango, papaya, melon), tomatoes (fruits, juice), cucumbers, pepper, eggplants, onions , cabbage (broccoli, color, Brussels sprouts, wh

MUK 4.1.3330-15: Determination of residues of zoxamide in water, soil, berries and grape juice by capillary gas-liquid chromatography

MUK 4.1.3337-16: Determination of residual amounts of benzovindiflupira in grapes and grape juice, fruits and juice of pome crops using high performance liquid chromatography

MUK 4.1.3340-16: Determination of residues of pymetrozine in seeds and rapeseed oil by capillary gas-liquid chromatography

MUK 4.1.3345-16: Determination of residual quantities of pyrimethanil in bananas, onions, nuts and fruit stones by capillary gas-liquid chromatography

MUK 4.1.3350-16: Determination of residual amounts of cyprodinil in grain and straw of cereals by capillary gas-liquid chromatography

MUK 4.1.3354-16: Determination of residual amounts of pymetrozine in potatoes, cucumbers, tomatoes and tomato juice by capillary gas-liquid chromatography

MUK 4.2.1122-02: Organization of control and methods for detection of LisTeria monosyTogenes bacteria in food products

MUK 4.2.1913-04: Methods for the quantitative determination of genetically modified sources (GMI) of plant origin in food

MUK 4.2.2008-05: Method of identification of genetically modified organisms (GMO) of plant origin using enzyme analysis on a biological microchip

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 4.2.3016-12: Sanitary-parasitological studies of fruits and vegetables, fruits and berries and plant products

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)

MVI.MN 1181-2011: Method for performing measurements of the volume and specific activity of strontium-90, cesium-137 and potassium-40 on the gamma-beta spectrometer MKS-AT1315, the volume and specific activity of gamma-emitting radionuclides cesium-137 and potassium-40 on gamma spectrometer type EL 1309 (

RST RSFSR 233-77: Canned food. Eggplant with bell pepper

RST RSFSR 253-87: Food mustard ready. Technical conditions

RST RSFSR 550-82: Canned food. Rose Hip Drink. Technical conditions

ST RK 1423-2005: Processed fruits and vegetables. Method for fat determination

ST RK 2350-2013: Food products, food raw materials, animal feed. Determination of cadmium, lead, arsenic, mercury, chromium by atomic absorption method with electrothermal atomization

ST RK 2669-2015: Canned vegetables with fish. General technical conditions

STB 1028-96: Diabetic canned fruits and vegetables. General specifications

STB 1181-99: Products of fruits and vegetables. Spectrophotometric and chromatographic methods for determination of sorbic and benzoic acids content at their joint presence

STB 1427-2003: Pickled, boiled and salted mushrooms. General specifications

STB 1930-2009: Wine products and wine-making raw materials. Method for determination of the mass concentration of volatile acids

STB 1931-2009: Wine products and wine-making raw materials. Method for determination of the mass concentration of titratable acids

STB 1932-2009: Wine products and wine-making raw materials. Method for determination of the mass concentration of free and total sulphur dioxide

STB 1933-2009: Wine products and wine-making raw materials. Method for relative density determination

STB 2051-2010: Vegetable based canned products for baby food. General specifications

STB GOST R 51428-2006: Fruit juices. Method for determination of dihydroxynic acid by high performance liquid chromatography

STB GOST R 51429-2006: Fruit and vegetable juices. Method for determination of sodium, potassium, calcium and magnesium by atomic absorption spectrometry

STB GOST R 51430-2006: Fruit and vegetable juices. Spectrophotometry method for the determination of phosphorus content

MU 08-47/142: Biologically active additives. Voltammetric method for determination of mass concentrations of zinc, cadmium, lead, copper, selenium, arsenic and iron

MU 08-47/177: Biologically active additives. Inversion voltammetric method for determining the mass concentration of iodine

MU 08-47/221: Vegetable raw materials, extracts and drinks based on it. Voltammetric method for measuring the mass concentration of selenium forms

MU 4.1/4.2.2486-09: Methodical instructions on identification, including for the purpose of revealing falsification, juice products from fruits and vegetables

Resolution 21: Rules for the certification of food products and food raw materials

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