GOST 8756.17-1970
Canned food products. Method for determination of jelly-melting temperature in canned meats

Standard No.

GOST 8756.17-1970

Release Date

1970

Published By

RU-GOST R

Status

Be replaced 2019-01

Replace By

GOST 8756.17-2017

Latest

GOST 8756.17-2017

Replace

GOST 8756-1958

Scope

This standard applies to canned foods and specifies a method for determining the melting point of jelly.

GOST 8756.17-1970 Referenced Document

• GOST 8756.0-1970 Canned food products. Sampling and preparation of samples for test

GOST 8756.17-1970 history

• 2017 GOST 8756.17-2017 Meat and meat-containing cans. Method for determination of jelly-melting temperature
• 2014 GOST 26313-2014 Fruit and vegetable products. Acceptance rules and methods of sampling
• 1984 GOST 26313-1984 Products of fruit and vegetable processing. Acceptance rules and methods of sampling
• 1970 GOST 8756.0-1970 Canned food products. Sampling and preparation of samples for test
• 0000 GOST 8756-1958