GOST R 53595-2009
Mayonnaises and mayonnaise sauces. Sampling rules and test methods

Standard No.

GOST R 53595-2009

Release Date

2009

Published By

RU-GOST R

Status

Withdraw 2015-02

Latest

GOST R 53595-2009

GOST R 53595-2009 Referenced Document

• GOST 12.1.005-1988 Occupational safety standards system. General sanitary requirements for working zone air
• 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 12.2.007.0-1975 Occupation safety standards system. Electrical equipment. General safety requirements
• GOST 1770-1974 Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
• GOST 3118-1977 Reagents. Hydrochloric acid. Specifications
• GOST 4166-1976 Reagents. Sodium sulphate. Specifications
• GOST 4174-1977 Reagents. Zinc sulphate 7-aqueous. Specifications
• GOST 4198-1975 Reagents. Potassium dihydrogen phosphate. Specifications
• GOST 4204-1977 Reagents. Sulphuric acid. Specifications
• GOST 4207-1975 Reagents. Potassium ferrocyanide. 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
• GOST R 51487-1999 Vegetable oils and animal fats. Method for deretmination of peroxide value
• GOST R 52676-2006 Vegetable oils. Methods for determination of phosphorated substances

GOST R 53595-2009 history

• 2009 GOST R 53595-2009 Mayonnaises and mayonnaise sauces. Sampling rules and test methods