GOST R 52179-2003
Margarines, cooking fats, fats for confectionery, baking and dairy industry. Sampling rules and methods of control

Standard No.
GOST R 52179-2003
Release Date
2003
Published By
RU-GOST R
Status
 2015-02
Latest
GOST R 52179-2003

GOST R 52179-2003 Referenced Document

  • GOST 12.1.007-1976 Occupational safety standards system. Noxious substances. Classification and general safety requirements
  • GOST 12.1.018-1993 Occupational safety standards system. Fire and explosion safety of static electricity. General requirements
  • GOST 12.1.019-1979 Occupational safety standards system. Electric safety. General requirements and nomenclature of kinds of protection
  • GOST 1277-1975 Reagents. Silver nitrate. Specifications
  • GOST 1770-1974 Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
  • GOST 3118-1977 Reagents. Hydrochloric acid. Specifications
  • GOST 4 Carbon tetrachloride for industrial use. Specifications
  • GOST 400-1980 Glass thermometers for testings of petroleum products. Specifications
  • GOST 4166-1976 Reagents. Sodium sulphate. Specifications
  • GOST 4204-1977 Reagents. Sulphuric acid. Specifications
  • GOST 4207-1975 Reagents. Potassium ferrocyanide. Specifications
  • GOST 4220-1975 Reagents. Potassium bichromate. Specifications
  • GOST 8.135-2004 State system for ensuring the uniformity of measurements. Weight amouhts of the standard materials for preparation of the buffer solutions - operational pH standards of 2-nd and 3-rd classes. The technical and the metrological characteristics. Methods of *2023-12-23 Update
  • GOST R 50779.10-2000 Statistical methods. Probability and general statistical terms. Terms and definitions
  • GOST R 52062-2003 Vegetable oils. Acceptance rules and methods of sampling
  • GOST R 52110-2003 Vegetable oils. Methods for determination of acid value

GOST R 52179-2003 history

  • 2003 GOST R 52179-2003 Margarines, cooking fats, fats for confectionery, baking and dairy industry. Sampling rules and methods of control



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