GOST 23042-2015 Meat and meat products. Methods of fat determination
GOST 23231-1990 Sausages and cooked meat products. Method for determination of residual activity of acid phosphatase
GOST 25011-1981 Meat and meat products. Methods of protein determination
GOST 26669-1985 Food-stuffs and food additives. Preparation of samples for microbiological analyses
GOST 26670-1991 Food products. Methods for cultivation of microorganisms
GOST 26927-1986 Raw material and food-stuffs. Methods for determination of mercury
GOST 26929-1994 Raw material and food-stuffs. Preparation of samples. Decomposition of organic matters for analysis of toxic elements
GOST 427-1975 Measuring metal rules. Basic parameters and dimensions. Specifications
GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements established for the quantity of prepackaged goods in packages of any kind during their manufacturing, packaging, selling or importing
GOST 8050-1985 Gaseous and liquid carbon dioxide. Specifications
GOST 8558.1-2015 Meat products. Methods for determination of nitrite
GOST 9293-1974 Gaseous and liquid nitrogen. Specifications
GOST 9792-1973 Sausage products and products of pork, mutton, beef and meat of other kinds of slaughter animals and poultry. Acceptance rules and sampling methods
GOST 9794-2015 Meat products. Methods for the determination of total phosphorus content
GOST 9957-2015 Meat and meat products. Methods for determination of sodium chloride
GOST 9959-2015 Meat and meat products. General conditions of organoleptical assessment
GOST ISO 13493-2014 Meat and meat products. Method for determination of chloramphenicol (levomycetin) content using liquid chromatography
GOST ISO 1841-2-2013 Meat and meat products. Potentiometric method for determination of chloride content
GOST ISO 7218-2011 Microbiology of foods and animal feed. General requirements and guide for microbiological research
GOST 33836-2016 history
2016GOST 33836-2016 Cooked sausages low calorie. General specifications