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ГОСТ Р 52189-2003

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					                                            ST RK
STATE STANDARD OF THE REPUBLIC OF KAZAKHSTAN




  FORTIFIED (ENRICHED) BAKING WHEAT FLOUR

                General Specifications

                    ST RK - 2007


                   Formal Edition




    Committee on Technical Regulation and Metrology
       Under the Ministry of Industry and Trade
             of the Republic of Kazakhstan

                        Astana




                                                      1
ST RK




                         Table of Content

        1 Application Field ………………………..……                         1
        2 References ………………………….…                                 1
        3 Terms and Definitions ….……………………...                     3
        4 Classification…………………………….……                            4
        5 Technical Requirements …………………………                       4
        6 Rules of Acceptance …………………………………                       8
        7 Methods of Control…………………………..…….                       9
        8 Transportation and Storage …………………..                    10
        9 Producer’s Warranty ………………………..…                        10
        Annex А. Content of Vitamins and Micronutrient in
        Fortified Flour of Premium and First Grades (with con-
        sideration of background content)                          12
        Annex B. Nutritional and Caloric Value of Fortified Baking
        Wheat Flour                                                13
        Annex C. Bibliography                                      14




2
                                                            ST RK
      STATE STANDARD OF THE REPUBLIC OF KAZAKHSTAN
  _______________________________________________________________
         FORTIFIED (ENRICHED) BAKING WHEAT FLOUR
                        General Specifications

 ________________________________________________________________

        1 Application Field

       This standard is applied to fortified baking wheat flour (hereinafter referred
 to as fortified flour) produced of premium and high grade flour according to ST
 RK 1482 or GOST 26574 and enriched with vitamin-mineral premix or deriva-
 tive premixture.
       Safety indicators are listed in item 5.3 (content of corncockle, harmful sub-
 stance and seeds of Н. ellipticum var. lasiocarpum М. Pop. and Trichodesma in-
 canum D. С., item 5.4 (content of mineral and metal-magnetic impurities, infes-
 tation and pollution with infestants), item 5.9 (content of toxic elements, myco-
 toxins, pesticides, radionuclides, as well as microbiolgical pollution), item 6.3
 (frequency of control over the content of toxic elements, pesticides, mycotoxins,
 radionuclides, and microbiological indicators).

        2 References

        The following standards are referenced herein:

ST RK 1.1 - 2005        State System of the RK Technical Regulation. Standardiza-
                        tion. Terms and Definitions.
ST RK 2.34 - 2001       Procedure of State Metrological Control over the Quantity of
                        Goods Packaged in Various Types of Packs. General
                        Requirements.
ST RK 1010 - 2002       Foodstuff. Information for Consumers. General Require-
                        ments.
 __________________________________________________________________________________________
 Formal Edition




                                                                                          3
 ST RK
ST RK 1054 - 2002   Grain. Method to Determine the Quantity and Quality of
                    Gluten in Wheat Using Mechanized Means.
ST RK 1081 - 2002   Procedure of Foodstuff Techniques and Formulas Use.
                    General Provisions.
ST RK 1482 - 2005   Wheat Flour. General Specifications.
GOST 4403-91        Fabric for Sieves Made of Silk and Synthetic Threads.
                    General Specifications.
GOST 9353-90        Wheat. Requirements for Partially Finished Products and
                    Supplies.
GOST 9404-88        Flour and Mill Offals. Humidity Determination Method.
GOST 10444.12-88    Foodstuff. Yeast and Moldlike Fungi Detection Methods.
GOST 10444.15-94    Foodstuff. Mesophilic Aerobic and Facultative-Anaerobic
                    Microorganism Quantities Detection Methods.
GOST 20239-74       Flour, Grain and Mill Offals. Metal-Magnetic Impurities De-
                    tection Method.
GOST 26361-84       Flour. Brightness Determination Method.
GOST 26574-85       Baking Wheat Flour. Specifications.
GOST 26791-89       Grain Processing Products. Packing, Labeling, Transporta-
                    tion and Storage.
GOST 26927-86       Food Raw Material and Foodstuff. Mercury Detection Me-
                    thod
GOST 26928-86       Foodstuff. Iron Detection Method.
GOST 26929-94       Food Raw Material and Foodstuff. Samples Preparation. Mi-
                    neralization to Determine the Content of Toxic Elements
GOST 26930-86       Food Raw Material and Foodstuff. Arsenic Detection Me-
                    thod.
GOST 26932-86       Food Raw Material and Foodstuff. Lead Detection Method.
GOST 26933-86       Food Raw Material and Foodstuff. Cadmium Detection Me-
                    thod.
GOST 26934-86       Food Raw Material and Foodstuff. Zinc Detection Method.
GOST 27493-87       Flour and Mill Offals. Method to Determine the Content of
                    Acid by Magma.
GOST 27494-84       Flour and Mill Offals. Ash Content Detection Methods.
GOST 27495-87       Flour. Autolytic Activity Determination Method.
GOST 27558-87       Flour and Mill Offals. Methods to Determine Colour, Odour,
                    Flavour and Rustle.
GOST 27559-87       Flour and Mill Offals. Method to Determine Infestation and
                    Pollution with Infestants of Grain Reserves.
GOST 27560-87       Flour and Mill Offals. Grain Size Determination Method.
GOST 27668-88       Flour and Mill Offals. Acceptance and Sampling Methods.
GOST 27669-88       Baking Wheat Flour. Laboratory Test Bread Baking Method.




 4
                                                                          ST RK
GOST 27676-88         Grain and Grain Processing Products. Method to Determine
                      the Number of Drops/Falls.
GOST 27839-88         Wheat Flour. Methods to Determine the Quantity and Quali-
                      ty of Gluten.
GOST 28795-90         Wheat Flour. Physical Characteristics of Bread Dough. De-
(ИСО 5530-4-83)       termination of Rheological Properties by Alveograph.
GOST 28796-90         Determination of Raw Gluten Content
(ИСО 5531-78)
GOST 29138-91      Vitaminized Wheat Flour, Bread and Bakery Products. В1
                   (Thiamin) Determination Method
GOST 29139-91      Vitaminized Wheat Flour, Bread and Bakery Products. В2
                   (Riboflavin)Vitamin Determination Method.
GOST 29140-91      Vitaminized Wheat Flour, Bread and Bakery Products. РР
                   Vitamin (Nicotinic Acid) Determination Method
GOST 30090-93      Bags and Bag Cloth. General Specifications.
GOST 30178-96      Food Raw Material and Foodstuff. Atomic Absorption Me-
                   thod for Toxic Elements Detection
GOST 30483-97      Grain. Method to Determine Total and Fraction Content of
                   Weed and Grain Impurities; Content of Small Grains and
                   Grain Size; Content of Wheat Grains Damaged with Corn-
                   Bug; Content of Metal Magnetic Impurity.
GOST Р 51116-97    Combined Fodder, Grain, and Grain Processing Products.
(зарегистрирован в Method to Determine the Content of Desoxynivalenol (Vo-
РК)                mitoxin).
GOST Р 51301-99    Foodstuff and Food Raw Material. Inversion-Voltammetric
(зарегистрирован в Methods to Determine the Content of Toxic Elements (Cad-
РК)                mium, Lead, Copper and Zinc).

      3 Terms and Definitions

      The following terms and definitions are used herein in accordance with ST
 RK 1.1.
      In addition, the following terms with appropriate definitions are used.
      3.1 Fortification: enrichment of foodstuff with micronutrients (vitamins,
 minerals) to reach the level higher than natural content of these ingredients in
 the product.
      3.2 Premix: homogeneous mixture of crushed micro-additives (vitamins,
 minerals) and filler, permitted by the RK Ministry of Health for adding and
 mixing with wheat baking flour;
      3.3 Premixture: is homogeneous mixture of premix duly approved for use
 in accordance with item 3.2 herein, and of wheat flour with low content of ash.
 The weight of premixture is higher than that of premix by many times; its mix-
 ing ratio of 2.5 and higher is specified by premixture producer using the formula
 and techniques in compliance with requirements of ST RK 1081.

                                                                                 5
ST RK
    4 Classification

      4.1. Baking wheat flour of premium and high grade produced in accordance
with ST RK 1482 or GOST 26574 shall subject to fortification. After fortifica-
tion, the name of flour grade remains with adding a word “fortified”.
      4.2 Other grades of flour produced according to independent standards ap-
proved and registered in accordance with the applicable procedure and this stan-
dard shall also subject to fortification provided that appropriate changes are
made in accordance with procedures approved in the Republic of Kazakhstan.

      5 Technical Requirements
     5.1 Fortified flour shall comply with requirements of this standard and shall
be produced in accordance with Regulations [1] and applicable addendum ap-
proved in accordance with the applicable procedure.
     5.2 Fortification is carried out by adding the premix or pre-mixture with
concentrated vitamins and minerals into the flour and subsequent mixing.
     Concentration and ratio of vitamins and micronutrients permitted for use in
premix or premixture and standard rate of their inclusion into the formula, which
is designed and approved in accordance with ST RK 1081, shall ensure permiss-
ible value of ingredients’ content in a final product – the fortified baking wheat
flour.
     5.3 Being the raw material for fortification, wheat to be supplied to mill
shall comply with requirements of GOST 9353. Requirements for wheat subject
to milling shall comply with requirements of GOST 26574 listed in Table 1.

Table 1 – Requirements for Wheat Subject to Milling
                                                                   Standard rate,
                         Grain Indicator                            %, no more
                                                                       than
       Content of barley, rye grains, and sprouted kernels




6
                                                                                      ST RK
(Table 1 continued)
of these grains and wheat (in the aggregate)                                        5.0
       including:
   sprouted kernels                                                                3.0
   corncockle                                                                      0.1
   harmful impurity                                                                0.05
   Including Асгор-tilon repens D.C. and Coronilla varia (in the                   0.04
   aggregate)
   Inclusions of Н. ellipticum var. lasiocarpum М. Pop. and Tri-               Not allowed
   chodesma incanum
       Note: The content of sprouted kernels is determined based on results of analysis of
grain undertaken before the processing.

      5.4 Requirements to organoleptic and physical-chemical indicators of forti-
fied flour are provided in Table 2.

Table 2 – Requirements to Organoleptic and Physical-Chemical Indicators
             of Fortified Flour
                                        Characteristics and Standard Rate
             Indicator
                                   Premium grade                  First grade
                                 White or white with       White or white with yel-
Colour
                                      cream tint                  lowish tint
                                 Typical for wheat flour without foreign taint, not
Flavour
                                                   acid, not bitter
                                  Typical for wheat flour, without foreign odour,
Odour
                                                    not frowzy1)
Mass content of moisture, %,
                                                         15.5
no more than
Presence of mineral admixture    No rustle shall be felt when masticating the flour
Metal-magnetic admixture, mg
per 1 kg of flour; size of sepa-
rate particles in maximum li-                   No more than 3.0 2)
near measurement is 0.3
mm and (or) weight is no more
than 0.4 mg
Infestation                                         Not allowed
Pollution with infestants                           Not allowed
     1) fortified (enriched) baking wheat flour is allowed to have slight odour of vitamins and
        additives.
     2) without consideration of introduced elementary electrolyte iron during fortification.

      Note: mass content of wheat baking flour intended for long-term storage shall not be more
than 14.5%.



                                                                                             7
ST RK
5.5 Fortified flour shall meet qualitative requirements provided in Table 3.

Table 3 – Requirements to Fortified Baking Wheat Flour

                                                                         Grain size after the milling, %




                                                                                                              (NoD), c, not less than
              Mass con-




                                                                                                                Number of drops
                            Brightness,     Mass       Quality of
              tent of ash
Flour grade




                            conditional    content    raw gluten,
              in terms of
                              units of      of dry    conditional    Remains on sieve      Passage through
               dry sub-
                            device RZ-     gluten,      units of    as per GOST 4403,     sieve as per GOST
              stance, %,
                             BPL, not      %, not       IDK de-        no more than              4403
               no more
                             less than    less than       vice
                  than

                0.55          54.0         28.0                     5 of silk fabric               -          185




                                                      than second
                                                                    №43 or nylon

                                                       Not lower
premium




                                                         group
                                                                    fabric №45/50
                                                                          PA


                0.75          36.0         30.0                     2 of silk fabric        Not less than     185
                                                                    №35 or nylon
                                                      than second

                                                                                           80.0 of silk fa-
                                                        Not lower




                                                                    fabric № 36/40        bric №43 or po-
                                                         group
first




                                                                          PA               lyimide fabric
                                                                                            № 45/50 PA

        Notes:
        1. Indicator “brightness” of flour is normally applied instead of indicator “ash content”
at enterprises, which are equipped with laboratory equipment and devices according to GOST
26361.
        2. Indicator “numbers of drops/falls” – “NoD” is determined according to GOST
27676, when requested by the buyer.
        3. To determine the grain size it is permitted to use imported sieves provided that their
screening capacity is equivalent.

      5.6 Premix or premixture used for fortification of flour shall meet the re-
quirements of the operating regulatory documentation approved in accordance
with the applicable procedure, and shall have certificate of quality and formula
for introduction (standard rates of introduction) depending on grades of baking
wheat flour subject to fortification.
      The certificate of quality shall indicate the actual mass content of vitamins
and micronutrient per unit of mass and maximum period when premix or pre-
mixture is permitted to use for fortification purposes.
      5.7 Quantity of vitamins and micronutrients added to flour for fortification
purposes, when combined with background quantity of these elements in forti-
fied flour, and subjected to external laboratory control at accredited centres of
expertise and certification and regulatory bodies of the Committee on Technical
Regulation, shall comply with the list and standard rates specified in Annex А.
      5.8 Quantity of vitamins and micronutrients introduced into the fortified
flour shall be controlled when they are added during production process, in ac-
cordance with the formula, which regulates the mass of added premix or premix-
8
                                                                            ST RK
ture per unit of mass of fortified flour flow.
     5.9 Content of toxic elements, mycotoxins, pesticides, radionuclides, and
values of microbiological indicators recorded at bakery shall not exceed per-
missible levels specified in [2].
     According to [2], limits of microbiological indicators of fortified flour are
provided in Table 4.

Table 4 – Microbiological Indicators of Fortified Flour

Indicator                                                           Standard rate
KMAFAnM, colony-forming unit /g, no more                               5×104
Fungi, colony-forming unit /g, no more than                             100
B.subtilis, colony-forming unit /g, no more than                       1×103
Infestation with late blight agents, mg/kg                             1×103

      5.10 During production of flour for export purposes, the list of vitamins
and minerals used for fortification, and standard rates of their introduction, shall
be stipulated in contracts for supply and may be referenced by a number and title
of standard or any other national regulatory-legal document of the importing
country.

     5.11 Labeling

     5.11.1 Labeling of fortified flour is provided according to GOST 26791 and ST
RK 1010 as amended as per item 5.11.2.
     5.11.2 Fortified flour labeling shall provide the following information:
     - Word “Fortified” in large print;
     - Standard logotype of fortified products approved in accordance with the
         applicable procedure [3];
     - Registered trademark of premix or premixture used for fortification (if
         any) and regulatory document based on which this trademark is de-
         signed;
     - Name and location of producer;
     - Net weight, kg;
     - Date of manufacture and shelf-life;
     - Composition and quantitative content of fortificants in flour (Annex А)
     - Nutritional and caloric value (Annex B);
     - Certification data;
     - Signs “To be stored in cold dry and dark place”, “Made in the Republic
         of Kazakhstan” or “Made in Kazakhstan”;
     - Designation of this standard.
     Information shall be placed on label or selectively indicated on single (and)
unitized containers.
       5.11.3 Along with mandatory data indicated on label and containers, the
following information may be provided:
                                                                                    9
ST RK
     - Sign – “Recommended by the Ministry of Health of the Republic of Ka-
         zakhstan as Healthy Food”;
       - Promotional information about producer as well as product properties.
       5.11.4 Unpacked fortified flour sold in retail trade system shall be accom-
panied with leaflets with information for consumers and (or) posters, which con-
tain mandatory information about the labeling and product properties; promo-
tional information about producer may also be optionally included. Leaflets and
inserts shall be provided by producer along with final products, if requested by
trade organization, which intends to sale the product in retail system.

     5.12 Packing

     5.12.1 Flour packing is carried out in accordance with GOST 26791.
     5.12.2 Requirements for bags are specified in GOST 30090.
     5.12.3 Deviation from net weight is specified in ST RK 2.34.

     6 Rules of Acceptance

      6.1 Rules of acceptance are specified in GOST 27668. Collected samples
shall not be stored under the glaring light, near heaters or in conditions of in-
creased humidity. Flour shall meet the requirements of this standard depending
on appropriate grade.
      6.2 Duly compiled document on quality of fortified flour shall specify forti-
ficants, standard rate of their introduction and reference/master (indicating) in-
gredient contained in premix, which is used for internal control and certification
of product.
      Certification testing of fortified flour shall be carried out in accordance
with items 5.4, 5.5. In terms of presence and content of fortificants, certification
testing shall be carried out in accordance with item 5.7 only for reference (indi-
cator) ingredient of premix or premixture introduced during fortification – iron.
Given the compliance of iron content in fortified flour with standard indicator
(Annex А), and availability of certificate for premix or premixture, the content
of the remaining fortificants shall deem to be consistent with established stan-
dards of fortificants’ introduction.
      6.3 Control and its frequency over the content of toxiс elements, pesticides,
mycotoxins and radionuclides, and microbiological indicators in fortified flour
shall be carried out according to procedure established by the state body of sani-
tary-epidemiological welfare of the population of the Republic of Kazakhstan.
      6.4 Instrumental monitoring over the quantity of all vitamins and minerals
introduced into the flour shall be conducted once a year at accredited centres or
testing laboratories in accordance with the applicable procedure. For monitoring
purposes, samples shall be collected at debugged, stably operating process train
of flour fortification.
      For instrumental monitoring purposes, a medium sample with a weight of
less than 500 grams is formed by combination and mixing of single samples col-
10
                                                                           ST RK
lected every 2 hours per one shift.
     6.5 In case if disputes arise between the consumer, producer and regulatory
bodies with regard to the quality assessment, centres or testing laboratories ac-
credited in accordance with the applicable procedure, shall undertake arbitration
analysis for fees specified in item 6.4 of this standard, or when samples are col-
lected at 12 sampling points evenly distributed within a batch of fortified flour
produced during 24 hours.

     7. Methods of Control

      7.1 Samples shall be taken and collected according to GOST 27668 and
items 6.4, 6.5 of this standard.
      7.2 Organoleptic indicators shall be determined according to GOST 27558.
      Given the disputes with regard to quality assessment in terms of organolep-
tic indicators (flavour, odour, and content of mineral impurities); they shall be
determined through gustation of bread baked of such a flour.
      7.3 The content of harmful impurities, sprouted kernels, rye and barley in-
clusions in wheat is determined according to GOST 30483 (during acceptance of
grain).
      7.4 Mass content of moisture in flour shall be determined according to
GOST 9404.
      7.5 Flour granularity shall be determined according to GOST 27560.
      7.6 Mass content of ash in flour shall be determined according to GOST
27494.
      7.7 Quantity and quality of gluten shall be determined according to ST RK
1054 and GOST 27839, while the quantity and quality of raw gluten prepared
for export shall be determined according to GOST 28796 (ISO 5531)
      7.8 Flour brightness shall be determined according to GOST 26361.
      7.9 Number of drops/falls shall be determined according to GOST 27676.
      7.10 Metal-magnetic impurity shall be determined according to GOST
20239.
      7.11 Infestation and pollution with infestants of grain reserves shall be de-
termined according to GOST 27559.
      7.12 Flour acidity shall be determined according to GOST 27493.
      7.13 Volume yield of bread, shape stability and organoleptic indicators of
bread shall be determined according to GOST 27669.
      7.14 The content of toxic elements shall be determined and samples shall
be taken according to GOST 26929, GOST 26927, GOST 26930, GOST 26932,
GOST 26933, GOST 30178, GOST Р 51301 and using methodologies approved
in accordance with the applicable procedure by the RoK healthcare and metrolo-
gy bodies.
      7.15 Microbiological indicators shall be determined according to GOST
10444.12, GOST 10444.15 and methodologies approved in accordance with the
applicable procedure by the RK public healthcare and metrology bodies.


                                                                                 11
ST RK
      7.16 The content of mycotoxins shall be determined according to GOST Р
51116-97 and [4, 5], pesticides – according to [6, 7] and radionuclides - accord-
ing to methods specified in [8] for caesium-37 and [9] for strontium–90, as well
as methodologies approved and accepted in accordance with the applicable pro-
cedure, by the RK State Sanitary Epidemiological Supervision, and accredited
certification bodies and laboratories.
      7.17 Mass content of fortificants (vitamins, iron and zinc) in fortified flour
shall be determined according to GOST 29138, GOST 29139, GOST 29140,
GOST 26928, GOST 26934 and methodologies approved in accordance with the
applicable procedure.
      7.18 Acidity of flour, autolytic activity, physical characteristics of bakery
dough shall be determined according to GOST 27493, GOST 27495, GOST
28795.
      7.19. Other indicators can be also determined when requested by the buyer,
if detection methods are standardized or accredited and registered in the RK bo-
dies of metrology. Such indicators shall be specified in contracts for supplies at
the date of their signing or later based on written consent of producer or supplier
of fortified flour.

     8 Transportation and Storage

     8.1 Transportation and storage shall be carried out according to GOST
26791.
     8.2 Flour shall be transported by a transport facility for which the sanitary
passport of a standard pattern is issued by the State Sanitary-Epidemiological
Supervision.
     8.2 Fortified flour shall be stored at ambient temperature and relative hu-
midity, kept away from direct sun rays, in dry, clean, well-ventilated, non infes-
tated warehouses. The storage shall be provided in compliance with sanitary–
epidemiological rules and regulations, and requirements for storage of bakery
products, approved in accordance with the applicable procedure.
     8.3 Storage conditions shall depend on properties of fortificant ingredients.
When specific requirements are available, they shall be printed on label and
packing of flour.
     8.4 In accordance with items 8.1 and 8.2, with observance of storage re-
quirements for ambient temperature (not above than 25оС) and relative humidity
(no more than 70%), shelf-life of fortified flour shall not be longer than 6
months from the date of manufacture.

     9 Producer’s Warranty
     Producer shall guarantee the compliance of fortified flour with require-
ments of this standard, storage and transportation requirements and use of prod-
uct according to its designation.
     Following expiration of shelf-life, the State Sanitary Epidemiological Super-
vision shall make a decision on further use of such flour.

12
                                                                      ST RK


                                 Annex А
                                (mandatory)
     Content of Vitamins and Micronutrient in Fortified Flour of Premium and
          First Grades (with consideration of background content)

              Indicator                   Standard rate of content, mg/kg
Vitamins:
     В1 (thiamine)                                   1.8 – 3.6
     В2 (riboflavin)                                 1.4 – 3.2
     РР (nicotinic acid)                            16.0 – 30.0
     Вс (folic acid)                                 1.0 – 1.8
Micronutrients:
     Fe (iron)                                      45.0 – 65.0
     Zn (zinc)                                      20.0 – 30.0




                                                                            13
ST RK

                                    Annex B


                                   (reference)

     Nutritional and Caloric Value of Fortified Baking Wheat Flour by Grades
                              (per 100g of product)

                             Proteins,             Carbohydrates,     Caloric
         Flour grade                     Fats, g
                                g                        g          value, kkal
     Premium grade flour       10.3       1.1          68.9             334
       First grade flour       10.6       1.3          67.6             331




14
                                                                         ST RK

                                   Annex В
                                  (reference)

                                 Bibliography

[1] “Rules of Process Procedure Organization and Management at Mills” ap-
proved by the State Committee on Foodstuffs and Purchases of the USSR Cabi-
net of Ministries on 01.02.1991. М. 1991.
[2] SanPiN 4.01.071.03 “Hygienic Requirements to Safety and Nutritional Val-
ue of Foodstuff” approved by Order No 447 of the RK Ministry of Health on
June 11, 2003.
[3] Certificate for Trademark of the Committee on Intellectual Property of the
RK Ministry of Justice №16162 dated 12.12.2004 issued with regard to goods of
class 30 according to MKTU (flour, flour products, iodized cooking salt).
[4] Collection book of instructions, methodological guidelines and other regula-
tory documents applied at sanitary-hygienic laboratories of Sanitary Epidemio-
logical Services, V1, Computer Centre “Viola”, Alma-Ata, 2000.
[5] MG 10.05.002.97 Methodological Guidelines on Detection, Identification
and Determination of Т-2 Toxin Content in Foodstuff and Food Raw Material,
Central Sanitary–Epidemiological Department of the USSR Ministry of Health,
М, 1984.
[6] Methods to Determine Trace Amounts of Pesticides in Foodstuff, Fodder,
and Ambient Medium. Reference Book, V1. М.А. Klissenko, А.А.Kalinina,
К.А. Novikova М, “Kolos”, 1992 (approved by the USSR Ministry of Health in
1992)
[7] Methods to Determine Trace Amounts of Pesticides in Foodstuff, Fodder,
and Ambient Medium. Reference Book, V2. М, “Agropromizdat”, 1992 (ap-
proved by the USSR Ministry of Health in 1992)
[8] Methodology of Radionuclides Activity Measurement with Use of Scintilla-
tion Gamma Spectrometer by Means of Software “Progress”, “NPP Doza, NPP
Gamma”, Mendeleyevo town, 2003 (registered in «KazInMet” № 07.00.00303-
2004)
[9] MUK 5.05.009.2000 Methodological Guidelines on Methods of Control.
Radiation Control. Strontium -90. Foodstuff. Samples Collection, Analysis and
Hygienic Assessment, “Mendeleyevo”, Mendeleyevo town, 2004 (registered in
“KazInMet” № 07.00.00303-2004).




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