GOST - Russian national standards

Meat and meat products. Method for determination of residual activity of acid phosphatase, expressed by mass fraction of phenol in sausage products made from thermally treated ingredients

Available languages: English and Russian, Russian

Available design: electronic design (pdf), Print design

Unshelled pistachio nuts. Specifications

Available languages: English and Russian, Russian

Available design: electronic design (pdf), Print design

Fish, marine invertebrates and products of their processing. Quantitative determination of biogenic amines content by HPLC method

Available languages: English and Russian, Russian

Available design: electronic design (pdf), Print design

Turret Lathes. Basic dimensions

Available languages: English and Russian, Russian

Available design: electronic design (pdf), Print design

Cooked pork products. Specifications

Available languages: English and Russian, Russian

Available design: electronic design (pdf), Print design

Floral-herbaceous essential oil raw materials. Specifications

Available languages: English and Russian, Russian

Available design: electronic design (pdf), Print design

Fish, marine invertebrates and products of their processing. Determination of dioxins and dioxin-like biphenyls content by GC-MS method

Available languages: English and Russian, Russian

Available design: electronic design (pdf), Print design

Grained salmon roe, frozen. Specifications

Available languages: English and Russian, Russian

Available design: electronic design (pdf), Print design

Grained salmon caviar. Specifications

Available languages: English and Russian, Russian

Available design: electronic design (pdf), Print design

Fish, marine products and products of them. Method of determining the fraction of total mass of protein, fat, water, phosphorus, calcium and ash by the near-infra-red spectrometry

Available languages: English and Russian, Russian

Available design: electronic design (pdf), Print design