GOST R 52825-2007
Food products. Method for determination of artificial colours in spices presence

Standard No.

GOST R 52825-2007

Release Date

2007

Published By

RU-GOST R

Status

Withdraw 2015-02

Latest

GOST R 52825-2007

GOST R 52825-2007 Referenced Document

• GOST 13647-1978 Reagents. Pyridinum. Specifications
• GOST 14919-1983 Household electric cooking ranges, cooking plates and cooking ovens. General specifications
• GOST 1770-1974 Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
• GOST 18300-1987 Technical rectified ethyl alcohol. Specifications
• GOST 20015-1988 Chloroform. Specifications
• GOST 20288-1974 Reagents. Carbon tetrachloride. Specifications
• GOST 21241-1989 Medical pincers. General technical requirements and test methods
• GOST 22300-1976 Reagents. Ethyl acetate and buthyl acetate. Specifications
• GOST 24104-2001 Laboratory scales. General technical requirements
• GOST 25336-1982 Laboratory glassware and equipment. Basic parameters and dimensions
• GOST 2603-1979 Reagents. Acetone. Specifications
• GOST 28876-1990 Spices and condiments. Sampling
• GOST 29169-1991 Laboratory glassware. One-mark pipettes
• GOST 29227-1991 Laboratory glassware. Graduated pipettes. Part 1. General requirements
• GOST 3118-1977 Reagents. Hydrochloric acid. Specifications
• GOST 3760-1979 Reagents. Ammonia water. Specifications
• GOST 427-1975 Measuring metal rules. Basic parameters and dimensions. Specifications
• GOST 4517-1987 Reagents. Methods for preparation of accessory reagents and solutions used for analysis
• GOST 5830-1979 Reagents. Isoamyl alcohol. Specifications
• GOST 5955-1975 Reagents. Benzene. Specifications
• GOST 6016-1977 Reagents. Isobutyl alcohol. Specifications
• GOST 61-1975 Reagents. Acetic acid. Specifications
• GOST 6709-1972 Distilled water. Specifications
• GOST 9875-1988 Technical diethylamine. Specifications

GOST R 52825-2007 history

• 2007 GOST R 52825-2007 Food products. Method for determination of artificial colours in spices presence