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fat content in egg yolk

fat content in egg yolk, Total:252 items.

In the international standard classification, fat content in egg yolk involves: Milk and milk products, Edible oils and fats. Oilseeds, Meat, meat products and other animal produce, Food products in general, Tea. Coffee. Cocoa, Products of the chemical industry, Animal feeding stuffs, Fruits. Vegetables, Cereals, pulses and derived products, Petroleum products in general, Fuels, FOOD TECHNOLOGY, General methods of tests and analysis for food products, Farming and forestry, Paint ingredients, Chocolate, Leather technology.

British Standards Institution (BSI), fat content in egg yolk

BS EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat solids and fat contents - Calculation of fat content
BS EN ISO 3727-2:2002 Butter - Determination of moisture, non-fat solids and fat contents - Determination of non-fat solids content (Reference method)
BS EN ISO 3727-1:2002 Butter - Determination of moisture, non-fat solids and fat contents - Determination of moisture content (Reference method)
BS ISO 5543:2004 Caseins and caseinates - Determination of fat content - Gravimetric method (reference method)
BS ISO 9622:2000 Whole milk - Determination of milkfat, protein and lactose content - Guidance on the operation of mid-infrared instruments
BS ISO 9622:2013 Milk and liquid milk products. Guidelines for the application of mid-infrared spectrometry
BS EN ISO 17189:2003 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)
20/30376375 DC BS ISO 23319. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
BS 734C:1962 Measurement of the density of milk using a hydrometer - Percentage of total solids and non-fatty solids in milk corresponding to given fat content and observed density fat content range 2-6 per cent (with fat in the liquid state)
BS EN ISO 23319:2022 Tracked Changes. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
BS EN 17057:2018 Automotive fuels and fat and oil derivates. Determination of saturated monoglycerides content in Fatty Acid Methyl Esters (FAME). Method by GC-FID
BS 696-2:1989 Determination of fat content of milk and milk products (Gerber method) - Methods
BS EN ISO 11701:2010 Vegetable fats and oils. Determination of phospholipids content in lecithins by HPLC using a light-scattering detector
BS EN ISO 11701:2009 Vegetable fats and oils - Determination of phospholipids content in lecithins by HPLC using a light-scattering detector
BS 696-1:1989 Determination of fat content of milk and milk products (Gerber method) - Specification for apparatus
BS EN 14078:2009 Liquid petroleum products - Determination of fatty methyl ester (FAME) content in middle distillates - Infrared spectrometry method
BS EN 14078:2014 Liquid petroleum products. Determination of fatty acid methyl ester (FAME) content in middle distillates. Infrared spectrometry method

CZ-CSN, fat content in egg yolk

CSN 58 0170 Cast.5-1981 Method of test for mayonnaise. Part 05. Determination of fat content
CSN 57 0111 Cast.4-1979 Testing methods for asein. Determination f fat content

International Organization for Standardization (ISO), fat content in egg yolk

ISO 3727-3:2003|IDF 80-3:2003 Butter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat content
ISO 3727-3:2003 Butter - Determination of moisture, not-fat solids and fat contents - Part 3: Calculation of fat content
ISO 8851-3:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 3: Calculation of fat content
ISO 8851-3:2004|IDF 191-3:2004 Determination of moisture, non-fat solids and fat content of butter (conventional method) Part 3: Determination of fat content
ISO 3727-3:2003 | IDF 80-3:2003 Butter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat content
ISO 8851-2:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 2: Determination of non-fat solids content
ISO 8851-2:2004|IDF 191-2:2004 Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 2: Determination of non-fat solids content
ISO 5543:2004 | IDF 127:2004 Caseins and caseinates — Determination of fat content — Gravimetric method (Reference method)
ISO 17189:2003 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)
ISO 17189:2003|IDF 194:2003 Determination of fat content in butter, edible oil emulsions and spreadable fats (reference method)
ISO 8851-3:2004 | IDF 191-3:2004 Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 3: Calculation of fat content
ISO 8851-1:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 1: Determination of moisture content
ISO 8851-1:2004|IDF 191-1:2004 Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 1: Determination of moisture content
ISO 5543:2004 Caseins and caseinates - Determination of fat content - Gravimetric method (Reference method)
ISO 5543:1986 Caseins and caseinates; Determination of fat content; Gravimetric method (Reference method)
ISO 5543:2004|IDF 127:2004 Gravimetric method for determination of fat content in casein and caseinate (reference method)
ISO 9622:1999 Whole milk - Determination of milkfat, protein and lactose content - Guidance on the operation of mid-infrared instruments
ISO 17189:2003 | IDF 194:2003 Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method)
ISO 23319:2022 | IDF 250 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
ISO 23319:2022 | IDF 250:2022 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
ISO 8851-2:2004 | IDF 191-2:2004 Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 2: Determination of non-fat solids content
ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
ISO 8851-1:2004 | IDF 191-1:2004 Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 1: Determination of moisture content
ISO 3727-1:2001 | IDF 80-1:2001 Butter — Determination of moisture, non-fat solids and fat contents — Part 1: Determination of moisture content (Reference method)
ISO 3727-2:2001 | IDF 80-2:2001 Butter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of non-fat solids content (Reference method)
ISO 23065:2009 | IDF 211:2009 Milk fat from enriched dairy products — Determination of omega-3 and omega-6 fatty acid content by gas-liquid chromatography
ISO 11701:2009 Vegetable fats and oils - Determination of phospholipids content in lecithins by HPLC using a light-scattering detector

Korean Agency for Technology and Standards (KATS), fat content in egg yolk

KS H ISO 3727-3:2006 Butter－Determination of moisture, non-fat solids and fat contents－Part 3：Calculation of fat content
KS H ISO 3727-3:2021 Butter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat content
KS H ISO 3727-3-2006(2016) Butter－Determination of moisture, non-fat solids and fat contents－Part 3：Calculation of fat content
KS H ISO 3727-2:2021 Butter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of non-fat solids content (Reference method)
KS H ISO 5543-2006(2016) Caseins and caseinates－Determination of fat content－Gravimetric method(Reference method)
KS H ISO 3727:2001 Butter－Determination of water, solids-not-fat and fat contents on the same test portion (Reference method)
KS H ISO 3727:2006 Butter－Determination of water, solids-not-fat and fat contents on the same test portion (Reference method)
KS H ISO 5543:2006 Caseins and caseinates－Determination of fat content－Gravimetric method(Reference method)
KS H ISO 5543:2021 Caseins and caseinates — Determination of fat content — Gravimetric method(Reference method)
KS H ISO 3727-1:2021 Butter — Determination of moisture, non-fat solids and fat contents — Part 1: Determination of moisture content (Reference method)
KS H ISO 3727-1-2006(2016) Butter－Determination of moisture, non-fat solids and fat contents－Part 1：Determination of moisture content(Reference method)
KS H ISO 9622:2006 Whole milk－Determination of milkfat, protein and lactose content－Guidance on the operation of mid-infrared instruments
KS H ISO 3727-2-2006(2016) Butter－Determination of moisture, non-fat solids and fat contents－Part 2：Determination of non-fat solids content(Reference method)
KS H ISO 9622-2006(2016) Whole milk -- Determination of milkfat, protein and lactose content -- Guidance on the operation of mid-infrared instruments
KS H ISO 9622:2021 Whole milk — Determination of milkfat, protein and lactose content — Guidance on the operation of mid-infrared instruments

German Institute for Standardization, fat content in egg yolk

DIN EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content (ISO 3727-3:2003); German version EN ISO 3727-3:2003
DIN EN ISO 3727-2:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method) (ISO 3727-2:2001); German version EN ISO 3727-2:2001
DIN EN ISO 3727-1:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 1: Determination of moisture content (Reference method) (ISO 3727-1:2001); German version EN ISO 3727-1:2001
DIN 10463:1990 Determination of non-fat solids content of butter; routine method
DIN EN ISO 3727-3:2003-07 Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content (ISO 3727-3:2003); German version EN ISO 3727-3:2003
DIN EN ISO 17189:2004 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) (ISO 17189:2003); German version EN ISO 17189:2003
DIN EN ISO 17189:2004-01 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) (ISO 17189:2003); German version EN ISO 17189:2003
DIN ISO 9622:2000 Whole milk - Determination of milkfat, protein and lactose content - Guidance on the operation of mid-infrared instruments (ISO 9622:1999)
DIN EN ISO 23319:2023-01 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022); German version EN ISO 23319:2022
DIN ISO 8851-1:2020 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 1: Determination of moisture content (ISO 8851-1:2004)
DIN EN ISO 3727-2:2002-04 Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method) (ISO 3727-2:2001); German version EN ISO 3727-2:2001
DIN ISO 8851-1:2020-12 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 1: Determination of moisture content (ISO 8851-1:2004)
DIN EN ISO 3727-1:2002-04 Butter - Determination of moisture, non-fat solids and fat contents - Part 1: Determination of moisture content (Reference method) (ISO 3727-1:2001); German version EN ISO 3727-1:2001
DIN EN ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
DIN 10480:2002 Determination of the total fat content in butter and fat spreads - Extraction method using supercritical carbon dioxide
DIN EN ISO 15304 Berichtigung 1:2006 Animal and vegetable fats and oils - Determination of the content of trans fatty acid isomers of vegetable fats and oils - Gas chromatographic method (ISO 15304:2002); German version EN ISO 15304:2002; Corrigenda to DIN EN ISO 15304:2002-07; German versio
DIN EN 17057:2018-03 Automotive fuels and fat and oil derivates - Determination of saturated monoglycerides content in Fatty Acid Methyl Esters (FAME) - Method by GC-FID; German version EN 17057:2018
DIN 10342:1992 Determination of fat content of milk and milk products by the Weibull-Berntrop gravimetric method
DIN EN 16294:2013-02 Petroleum products and fat and oil derivatives - Determination of phosphorus content in fatty acid methyl esters (FAME) - Optical emission spectral analysis with inductively coupled plasma (ICP OES); German version EN 16294:2012
DIN EN 17057:2018 Automotive fuels and fat and oil derivates - Determination of saturated monoglycerides content in Fatty Acid Methyl Esters (FAME) - Method by GC-FID
DIN EN ISO 11701:2010 Vegetable fats and oils - Determination of phospholipids content in lecithins by HPLC using a light-scattering detector (ISO 11701:2009); German version EN ISO 11701:2009
DIN EN ISO 4048:2008 Leather - Chemical tests - Determination of matter soluble in dichloromethane and free fatty acid content (ISO 4048:2008); German version EN ISO 4048:2008

Association Francaise de Normalisation, fat content in egg yolk

NF V04-392-3*NF EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat-solids and fat contents - Part 3 : calculation of fat content.
NF V04-392-2*NF EN ISO 3727-2:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 2 : determination of non-fat solids contents (reference method)
NF V04-319-3*NF ISO 8851-3:2004 Butter - Determination of moisture, non-fat solids and fat contents (routine methods) - Part 3 : calculation of fat content
NF EN ISO 3727-3:2003 Beurre - Détermination des teneurs en eau, en matière sèche non grasse et en matière grasse - Partie 3 : calcul de la teneur en matière grasse
NF V57-001:1994 Fasts and oils. Methods to be used for analysis of margarines, medium-fat margarines, half-fat butters and mixed and/or low fat content products.
NF V04-319-2*NF ISO 8851-2:2004 Butter - Determination of moisture, non-fat solids and fat contents (routine methods) - Part 2 : determination of non-fat solids content
NF V04-392-1*NF EN ISO 3727-1:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 1 : determination of moisture content (reference method).
NF V04-382:1988 Caseins and caseinates. Determination of fat content. Gravimetric method (reference method).
NF V04-318*NF EN ISO 17189:2004 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)
NF EN ISO 17189:2004 Beurre, émulsions d'huile alimentaire et matières grasses tartinables - Détermination de la teneur en matière grasse (Méthode de référence)
NF ISO 8851-3:2004 Beurre - Détermination des teneurs en eau, en matière sèche non grasse et en matière grasse (méthodes de routine) - Partie 3 : calcul de la teneur en matière grasse
NF V04-382:2008 Caseins and caseinates - Determination of fat content - Gravimetric method (Reference method).
NF V04-319-1*NF ISO 8851-1:2004 Butter - Determination of moisture, non-fat solids and fat contents (routine methods) - Part 1 : determination of moisture content
NF EN ISO 23319:2022 Fromages et fromages fondus, caséines et caséinates - Détermination de la teneur en matière grasse - Méthode gravimétrique
NF V04-558*NF EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method
NF ISO 8851-2:2004 Beurre - Détermination des teneurs en eau, en matière sèche non grasse et en matière grasse (méthodes de routine) - Partie 2 : détermination de la teneur en matière sèche non grasse
NF ISO 8851-1:2004 Beurre - Détermination des teneurs en eau, en matière sèche non grasse et en matière grasse (méthodes de routine) - Partie 1 : détermination de la teneur en eau
NF EN ISO 15301:2001 Corps gras d'origines animale et végétale - Détermination de la teneur en sédiment dans des corps gras bruts - Méthode par centrifugation
NF EN ISO 3727-1:2002 Beurre - Détermination des teneurs en eau, en matière sèche non grasse et en matière grasse - Partie 1 : détermination de la teneur en eau (méthode de référence)
NF EN ISO 19219:2004 Corps gras d'origines animale et végétale - Détermination de la teneur en sédiments visibles dans des graisses et huiles brutes
NF EN ISO 3727-2:2002 Beurre - Détermination des teneurs en eau, en matière sèche non grasse et en matière grasse - Partie 2 : détermination de la teneur en matière sèche non grasse (méthode de référence)
NF T60-264:2002 Animal and vegetable fats and oils - Determination of the content of trans fatty acid isomers of vegetable fats and oils - Gas chromatographic method.
NF T60-240:1983 ANIMAL AND VEGETABLE FATS AND OILS. DETERMINATION OF CONTENT OF SYNTHETIC POLYMERS SOLUBLE IN TETRACHLOROETHYLENE.
NF M07-167*NF EN 17057:2018 Automotive fuels and fat o？l saturated monoglycerides content in Fatty Acid methyl Esters (FAME) - Method by GC-FID
NF V04-155:2003 Milk and milk products - Determination of fat content of sheep milk - Acido-butyrometric method
NF V04-059*NF ISO 23065:2009 Milk fat from enriched dairy products - Determination of omega-3 and omega-6 fatty acid content by gas-liquid chromatography.
NF EN 14078:2015 Produits pétroliers liquides - Détermination de la teneur en esters méthyliques d'acides gras (EMAG) des distillats moyens - Méthode par spectrométrie infrarouge
NF EN ISO 11701:2010 Corps gras d'origine végétale - Détermination de la teneur en phospholipides dans les lécithines par CLHP avec détecteur à diffusion de la lumière
NF V03-000:1997 FOODSTUFFS. DETECTION OF IRRADIATED FOOD CONTAINING FAT. GAS CHROMATOGRAPHIC ANALYSIS OF HYDROCARBONS. (EUROPEAN STANDARD EN 1784).
NF M07-151*NF EN 16294:2013 Petroleum products and fat and oil derivatives - Determination of phosphorus content in fatty acid methyl esters (FAME) - Optical emission spectral analysis with inductively coupled plasma (ICP OES)

International Dairy Federation (IDF), fat content in egg yolk

IDF 80-3-2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 3:Calculation of fat content
IDF 191-3-2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 3: Calculation of fat content
IDF 80-2-2001 Butter - Determination of moisture, non-fat solids and fat contents - Part 2:Determination of non-fat solids content (Reference method)
IDF 191-2-2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 2: Determination of non-fat solids content
IDF 80-1-2001 Butter - Determination of moisture, non-fat solids and fat contents - Part 1:Determination of moisture content (Reference method)
IDF 191-1-2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 1: Determination of moisture content
IDF 194-2003 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)
IDF 211-2009 Milk fat from enriched dairy products - Determination of omega-3 and omega-6 fatty acid content by gas-liquid chromatography

Danish Standards Foundation, fat content in egg yolk

DS/EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content
DS/ISO 8851-3:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 3: Calculation of fat content
DS/EN ISO 3727-2:2003 Butter - Determination of moisture, non-fat solids and fat contents (Reference method) - Part 2: Determination of non-fat solids content
DS/ISO 8851-2:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 2: Determination of non-fat solids content
DS/EN ISO 3727-1:2003 Butter - Determination of moisture, non-fat solids and fat contents (Reference method) - Part 1: Determination of moisture content
DS/ISO 8851-1:2004 Butter - Determination of moisture, non-fat solids and fat contents (Routine methods) - Part 1: Determination of moisture content
DS/EN ISO 17189:2004 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method)
DS/ISO 9622:2000 Whole milk - Determination of milkfat, protein and lactose content - Guidance on the operation of mid-infrared instruments
DS/EN 14078:2010 Liquid petroleum products - Determination of fatty methyl ester (FAME) content in middle distillates - Infrared spectrometry method
DS/EN ISO 23275-1:2009 Animal and vegetable fats and oils - Cocoa butter equivalents in cocoa butter and plain chocolate - Part 1: Determination of the presence of cocoa butter equivalents

KR-KS, fat content in egg yolk

KS H ISO 3727-3-2021 Butter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat content
KS H ISO 3727-2-2021 Butter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of non-fat solids content (Reference method)
KS H ISO 3727-2001 Butter－Determination of water, solids-not-fat and fat contents on the same test portion (Reference method)
KS H ISO 5543-2021 Caseins and caseinates — Determination of fat content — Gravimetric method(Reference method)
KS H ISO 3727-1-2021 Butter — Determination of moisture, non-fat solids and fat contents — Part 1: Determination of moisture content (Reference method)
KS H ISO 9622-2021 Whole milk — Determination of milkfat, protein and lactose content — Guidance on the operation of mid-infrared instruments

AENOR, fat content in egg yolk

UNE 55118:1979 SHORT CHAIN FATTY ACIDS DETERMINATION AND COMPOSITION OF THE FATTY ACIDS FRACTION FROM THE BUTTER FAT BY GAS CHROMATOGRAPHY
UNE-EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content (ISO 3727-3:2003)
UNE-EN ISO 3727-2:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Refernce method). (ISO 3727-2:2001)
UNE-EN ISO 17189:2004 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) (ISO 17189:2003)
UNE-EN ISO 3727-1:2002 Butter - Determination of moisture, non-fat solids and fat contents - Part 1: Determination of moisture content (Reference method). (ISO 3727-1:2001)
UNE-EN ISO 11701:2010 Vegetable fats and oils - Determination of phospholipids content in lecithins by HPLC using a light-scattering detector (ISO 11701:2009)
UNE-EN 14078:2014 Liquid petroleum products - Determination of fatty acid methyl ester (FAME) content in middle distillates - Infrared spectrometry method

YU-JUS, fat content in egg yolk

JUS E.K8.048-1997 Vegetable fats and oils - Determination ofeggyolk content in mayonnaise and related products - Gravimetric mcthod (Reference method)
JUS E.K8.050-1997 Vegetable fats and oils - Determination of total fat content in mayonnaise and related products
JUS E.K8.049-1997 Vegetable fats and oils - Determination of eggyolk content in mayonnaise and related products - Spectrophotometric anafysis (Routine method)
JUS E.K8.045-1993 Vegetable fats and oils-Determination of sodium chloride content in margarine

Hainan Provincial Standard of the People's Republic of China, fat content in egg yolk

DB46/T 313-2015 Coconut Crude Protein and Crude Fat Determination

PT-IPQ, fat content in egg yolk

AT-ON, fat content in egg yolk

ONORM DIN 10463-1994 Determination of non-fat solids content of butter. Routine method
ONORM DIN 10322-1993 Determination of water content, solids-not-fat and fat contents of butter on the same test portion - Reference method
ONORM DIN 10315-1994 Determination of the fat content of cheese. Van Gulik method
ONORM DIN 10342-1994 Determination of fat content of milk and milk products by the Weibull-Berntrop gravimetric method

Lithuanian Standards Office , fat content in egg yolk

LST EN ISO 3727-3:2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 3: Calculation of fat content (ISO 3727-3:2003)
LST EN ISO 3727-2:2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method) (ISO 3727-2:2001)
LST EN ISO 17189:2004 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) (ISO 17189:2003)
LST ISO 5543:2004 Caseins and caseinates. Determination of fat content. Gravimetric method (Reference method) (idt ISO 5543:2004)
LST EN ISO 3727-1:2003 Butter - Determination of moisture, non-fat solids and fat contents - Part 1: Determination of moisture content (Reference method) (ISO 3727-1:2001)
LST 1984-2006 Foodstuffs - Determination of preservatives content in fatty foods
LST EN ISO 11701:2010 Vegetable fats and oils - Determination of phospholipids content in lecithins by HPLC using a light-scattering detector (ISO 11701:2009)
LST EN 14078-2010 Liquid petroleum products - Determination of fatty acid methyl ester (FAME) content in middle distillates - Infrared spectrometry method
LST ISO 9622:2000 Whole milk. Determination of milkfat, protein and lactose content. Guidance on the operation of mid-infrared instruments (idt ISO 9622:1999)

RO-ASRO, fat content in egg yolk

STAS SR 13258-1996 Coffee Determination of total fat content
STAS 6352/3-1982 MILK AND M1J.K PRODUCTS Determination of fat content inpowdcr milk products
STAS 6352/5-1973 MILK AND MILK PRODUCTS Determination of ?at content in ice-cream and cream
STAS 145/11-1987 VEGETABLE OILS AND FATS Delermination of insoluble impurities content in organic solvents
STAS 6352/1-1988 MILK AND MILK PRODUCTS Fat content determination of milk, acid milk products and subproducts

ZA-SANS, fat content in egg yolk

SANS 5223:2006 Rosin content of fatty matter in soaps
SANS 9622:2005 Whole milk - Determination of milkfat, protein and lactose content - Guidance on the operation of mid-infrared instruments
SANS 5187:2006 Fatty matter content of soap products

BE-NBN, fat content in egg yolk

NBN 209-1950
NBN 653-1965
NBN 200-1949 association sans but lucratif (anciennement Association Beige de Standardisation)
NBN V 21-002-1975 Milk and milk products - Determination of the fat content of cream -Acido-butyrometric method with the Roederbutyrometer
NBN I-971-1969

TN-INNORPI, fat content in egg yolk

NT 14.32-1983

NL-NEN, fat content in egg yolk

NEN 3168-1969 Butyrometric determination of fat content of dried milk

IE-NSAI, fat content in egg yolk

I.S.66-1955 DETERMINATION OF THE PERCENTAGE OF FAT IN MILK
I.S.68-1955 DETERMINATION OF THE PERCENTAGE OF FAT IN CREAM
I.S.69-1955 DETERMINATION OF THE PERCENTAGE OF FAT IN CHEESE
I.S.67-1955 DETEMINATION OF THE PERCENTAGE OF FAT IN SEPARATED MILD AND BUTTERMILK

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, fat content in egg yolk

GB/T 21514-2008 Determination of the content of fatty acids in feeds
GB/T 15674-2009 Determination of crude fat in edible mushroom
GB/T 5512-2008 Inspect of grain and oilseeds.Determination of crude fat content in grain
GB/T 24870-2010 Inspection of grain and oils-Crude protein and crude fat determination in soybean-Near-infrared method
GB/T 14489.3-1993 Method for determination of free fatty acids content of oils in oilseeds
GB/T 23801-2009 Determination of fatty acid methyl esters(FAME) in middle distillates by infrared spectroscopy method
GB/T 28769-2012 Test method for determination of free glycerol content in Fatty Acid Methyl Esters(FAME) by gas chromatography
GB/T 22507-2008 Animal and vegetable fats and oils.Determination of the content of trans fatty acid isomers of vegetable fats and oils. Gas chromatographic method
GB/T 25963-2022 Determination of aromatic hydrocarbon types in middle distillates containing fatty acid methyl esters—High performance liquid chromatography method with refractive index detection
GB/T 25963-2010 Determination of aromatic hydrocarbon types in middle distillates containing fatty acid methyl esters.High performance liquid chromatography method with refractive index detection

European Committee for Standardization (CEN), fat content in egg yolk

EN ISO 17189:2003 Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) ISO 17189:2003
EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
EN ISO 11701:2009 Vegetable fats and oils - Determination of phospholipids content in lecithins by HPLC using a light-scattering detector
EN ISO 4048:1998 Leather - Determination of Matter Soluble in Dichloromethane ISO 4048:1977
EN ISO 4048:2018 Leather - Chemical tests - Determination of matter soluble in dichloromethane and free fatty acid content
EN ISO 4048:2008 Leather - Chemical tests - Determination of matter soluble in dichloromethane and free fatty acid content (ISO 4048:2008)

RU-GOST R, fat content in egg yolk

GOST R 51483-1999 Vegetable oils and animal fats. Determination by gaz chromatography of constituent contents of methyl esters of total fatty acid content

PL-PKN, fat content in egg yolk

PN C04288-04-1987 Technical fats Methods of testing Determination of fatty matter content
PN C04288-14-1987 Technical fats Methods of testing Determination of protein content
PN A88021-1971 Hard confec?ion products Determina?ion of fa?
PN C04076-1955 Petroleum products -- Lubricating grease -- Determination of soaps, fats and mineral oil content
PN P04930-09-1990 Wool Determination of soluble matter (fat) content in organie solvents

IL-SII, fat content in egg yolk

S.I.605-1966 TESTING OF MILK s FAT CONTENT OF CREAM

商业部, fat content in egg yolk

SB/T 10011-1992 Determination of fat content in frozen drinks

VN-TCVN, fat content in egg yolk

TCVN 6835-2001 Whole milk.Determination of milktat, protein and lactose content.Guidance on the operation of mid-infrared instruments
TCVN 7129-2010 Leather.Chemical tests.Determination of matter soluble in dichloromethane and free fatty acid content

ES-UNE, fat content in egg yolk

UNE-EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
UNE-EN 17057:2018 Automotive fuels and fat and oil derivates - Determination of saturated monoglycerides content in Fatty Acid methyl Esters (FAME) - Method by GC-FID

Taiwan Provincial Standard of the People's Republic of China, fat content in egg yolk

CNS 11736-1986 Method of Test for Fat in Ice Cream Products --Rose-Gottlieb Gravimetric Method
CNS 11736-2007 Method of test for milk and milk products - Determination of fat content in ice cream products
CNS 15057-2007 Liquid petroleum products - Determination of fatty acid methyl esters (FAME) in middle distillates - Infrared spectroscopy method

Association of Official Analytical Chemists (AOAC), fat content in egg yolk

AOAC Official Method 893.01 Determination of (sesame oil) content in oils and fats

Professional Standard - Agriculture, fat content in egg yolk

GB 7457-1987 Determination of total alkali content and total fat content in soap
NY/T 2005-2011 Determination of tans fatty acids in animal and vegetable fats and oils.GC

Professional Standard - Light Industry, fat content in egg yolk

QB/T 3750-1999 Determination of total alkali content and total fat content in soap
QB/T 2623.3-2003 Test methods of soaps Determination of total alkali content and total fatty matter content in soaps

SE-SIS, fat content in egg yolk

SIS 15 70 11-1964 Paints. Determination of una aponifi able matter in fatty oils

国家市场监督管理总局、中国国家标准化管理委员会, fat content in egg yolk

GB/T 41366-2022 Livestock and poultry meat quality testing—Determination of moisture, protein and fat—Near-infrared spectroscopy method
GB/T 23801-2021 Determination of fatty acid methyl ester (FAME) content in middle distillates—Infrared spectrometry
GB/T 38234-2019 Determination of fatty acid methyl esters (FAME) in aviation turbine fuel—Gas chromatography-mass spectrometry

American Society for Testing and Materials (ASTM), fat content in egg yolk

ASTM D5347-95(2001) Standard Test Method for Determination of the Ash Content of Fats and Oils
ASTM D5347-95 Standard Test Method for Determination of the Ash Content of Fats and Oils
ASTM D5347-95(2006) Standard Test Method for Determination of the Ash Content of Fats and Oils
ASTM D1585-96(2006) Standard Test Methods for Fatty Acids Content of Naval Stores, Including Rosin, Tall Oil, and Related Products
ASTM D1585-96 Standard Test Methods for Fatty Acids Content of Naval Stores, Including Rosin, Tall Oil, and Related Products

Professional Standard - Energy, fat content in egg yolk

NB/SH/T 0903-2015 Standard test method for determination of methanol content in fatty acid methyl esters by gas chromatography
NB/SH/T 0916-2015 Standard test method for determination of biodiesel (fatty acid methyl esters) content in diesel fuel oil using mid infrared spectroscopy
NB/SH/T 6012-2020 Determination of Phosphorus Content in Fatty Acid Methyl Esters by Inductively Coupled Plasma Emission Spectrometry

农业农村部, fat content in egg yolk

NY/T 3566-2020 Determination of fatty acid content in food crops by gas chromatography

IN-BIS, fat content in egg yolk

Shandong Provincial Standard of the People's Republic of China, fat content in egg yolk

DB37/T 3817-2019 Determination of Fatty Acid Content in Livestock and Poultry Muscle by Gas Chromatography

未注明发布机构, fat content in egg yolk

BS EN ISO 15304:2002(2006) Animal and vegetable fats and oils — Determination ofthe content oftrans fatty acid isomers of vegetable fats and oils — Gas chromatographic method

中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会, fat content in egg yolk

GB/T 33400-2016 Determination of total contamination in middle distillates, diesel fuels andDetermination of total contamination in middle distillates, diesel fuels and fatty acid methyl esters

其他未分类, fat content in egg yolk

BJS 202105

Group Standards of the People's Republic of China, fat content in egg yolk

T/SAASS 12-2021 Determination of Short Chain Fatty Acid Content in Pig Intestinal Contents by Gas Chromatography
T/NAIA 0182-2022 Determination of Fatty Acid Composition in Muscle of Tan Sheep by Gas Chromatography-Mass Spectrometry

Professional Standard - Commodity Inspection, fat content in egg yolk

SN/T 2326-2009 Detection of Trans Fatty Acid Content in Food and Oil by Fourier Transform Infrared Spectroscopy
SN/T 1945-2007 Determination of trans fatty acids in foods.Capillary gas chromatography

Shaanxi Provincial Standard of the People's Republic of China, fat content in egg yolk

DB61/T 947-2014 Determination of Fatty Acid Methyl Esters in Biodiesel Feed Oil by Gas Chromatography

VE-FONDONORMA, fat content in egg yolk

National Health Commission of the People's Republic of China, fat content in egg yolk

GB 5009.191-2016 Determination of content of chloropropanol and its fatty acid ester in food safety national standard

CEN - European Committee for Standardization, fat content in egg yolk

EN 17057:2018 Automotive fuels and fat and oil derivates - Determination of saturated monoglycerides content in Fatty Acid Methyl Esters (FAME) - Method by GC-FID

Professional Standard - Petrochemical Industry, fat content in egg yolk

NB/SH/T 0831-2010 Test method for determination of fatty acid methyl esters and linolenic acid methyl ester contents in biodiesel by gas chromatography

海关总署, fat content in egg yolk

SN/T 5263-2020 Derivatives of fats and oils - Determination of monoglycerides, diglycerides, triglycerides, free glycerol and total glycerol in fatty acid methyl esters by gas chromatography

国家能源局, fat content in egg yolk

NB/SH/T 0992-2019 Determination of sodium, potassium, calcium and magnesium contents in fatty acid methyl esters by inductively coupled plasma optical emission spectrometry