GOST R 53599-2009
Products of processed poultry meat. Methods of determination of mass fractions of calcium and dimensions and mass fraction of bond particles

Standard No.
GOST R 53599-2009
Release Date
2009
Published By
RU-GOST R
Status
 2015-07
Latest
GOST R 53599-2009

GOST R 53599-2009 Referenced Document

  • GOST 12.1.004-1991 Occupational safety standards system. Fire safety. General requirements
  • GOST 12.1.007-1976 Occupational safety standards system. Noxious substances. Classification and general safety requirements
  • GOST 12.1.019-1979 Occupational safety standards system. Electric safety. General requirements and nomenclature of kinds of protection
  • GOST 12.2.054-1981 Occupational safety standards system. Acetilene installations. Safety requirements
  • GOST 166-1989 Vernier callipers. Specifications
  • GOST 1770-1974 Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
  • GOST 3118-1977 Reagents. Hydrochloric acid. Specifications
  • GOST 3361-1975 Eyepieces and body-tubes of the microscopes. Attaching dimensions
  • GOST 427-1975 Measuring metal rules. Basic parameters and dimensions. Specifications
  • GOST 450-1977 Calcium chloride for industrial use. Specifications
  • GOST 8.211-1984 State system for ensuring the uniformity of measurements. Ocular screw micrometer. Methods and means of verification
  • GOST R 51568-1999 Test sieves of metal wire cloth. Specifications
  • GOST R 52197-2003 Meat and meat products for baby food. Method for determination of bone particles dimensions
  • GOST R 52417-2005 Mechanically separated poultry meat. Methods for determination of bond residues and calcium mass fraction
  • GOST R 53597-2009 Poultry meat, edible offal and ready-to-cook poultry meat. Sampling methods and preparation of samples for examinations

GOST R 53599-2009 history

  • 2009 GOST R 53599-2009 Products of processed poultry meat. Methods of determination of mass fractions of calcium and dimensions and mass fraction of bond particles



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