Method for Determination of Protein Content in Food

Method for Determination of Protein Content in Food, Total:415 items.

In the international standard classification, Method for Determination of Protein Content in Food involves: Food products in general, Fruits. Vegetables, Meat, meat products and other animal produce, Milk and milk products, Processes in the food industry, General methods of tests and analysis for food products, Beverages, Animal feeding stuffs, Biology. Botany. Zoology, Cereals, pulses and derived products, Tobacco, tobacco products and related equipment, Quality, Microbiology, Spices and condiments. Food additives, Textile fibres, Edible oils and fats. Oilseeds, Laboratory medicine, Information sciences. Publishing, Medical equipment, Raw materials for rubber and plastics, Physics. Chemistry, Analytical chemistry, Hospital equipment, Sugar. Sugar products. Starch, Services, Materials and articles in contact with foodstuffs, Prepackaged and prepared foods, Testing of metals, Pesticides and other agrochemicals.

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, Method for Determination of Protein Content in Food

GB/T 14771-1993 Method for determination of protein content in foods
GB/T 15673-1995 Method for determination of crude protein in edible fungi
GB/T 5009.5-2003 Determination of protein in foods
GB/T 15673-2009 Determination of crude protein in edible mushroom
GB/T 21704-2008 Determination of non-protein-nitrogen content in milk and dairy products
GB/T 5413.1-1997 Milk powder and formula foods for infant and young children--Determination of protein
GB/T 24318-2009 Determination of total nitrogen content in animal feeding stuffs by combustion according to the Dumas principle and calculation of the crude protein content
GB/T 5009.204-2005 GC-MS method for determination of acrylamide in food
GB/T 24870-2010 Inspection of grain and oils-Crude protein and crude fat determination in soybean-Near-infrared method
GB/T 21318-2009 Determination of total nirogen content in animal feeding stuffs by combustion according to the Dumas principle and calculation o the crude protein content
GB/T 18627-2002 Method for determination of schradan residues in food
GB/T 18628-2002 Method for determination of perthane residues in food
GB/T 18629-2002 Method for determination of prometryne residues in food
GB 14878-1994 Method for determination of chlorothalonil residue in foods
GB/T 23296.1-2009 Materials and articles in contact with foodstuffs.Plastics substances subject to limitation.Guide to test methods for the specific migration of substances from plastics to foods and food simulants and the determination of substances in plastics and select
GB 8858-1988 Method for determination of dry matter and moisture content in fruit and vegetable products
GB 14875-1994 Method for determination of phoxim pesticide residue in foods
GB/T 7686-2008 Chemical products for industrial use.General method for the determination of arsenic

Professional Standard - Agriculture, Method for Determination of Protein Content in Food

GB/T 5009.5-1985 Determination method of protein in food
SN/T 5071-2018 Determination of 19 Non-protein Nitrogenous Compounds in Export Food by Liquid Chromatography-Mass Spectrometry/Mass Spectrometry
GB 5009.5-2010(XG1-2014) Amendment No. 1 of "National Food Safety Standard for the Determination of Protein in Food"
GB 8856-1988 Method for Determination of Crude Protein in Fruit and Vegetable Products
NY/T 2007-2011 Determination of the crude protein content in cereal and pules seeds by combustion according to the dumas principle
NY/T 1678-2008 Determination of protein in milk and dairy products biuret spectrophotometry method
水产品质量安全检验手册 2.5.1.0-2005 Chapter 2 Basic Analysis Methods for Physical and Chemical Testing of Aquatic Products Section 5 Determination of Protein Content in Aquatic Products (GBT 5009.5-2003) 1. Method 1
水产品质量安全检验手册 2.5.2.0-2005 Chapter 2 Basic Analysis Methods for Physical and Chemical Testing of Aquatic Products Section 5 Determination of Protein Content in Aquatic Products (GBT 5009.5-2003) 2. Method 2
SN/T 5094-2018 Determination of fipronil residues in poultry eggs and egg products for export by liquid chromatography-mass spectrometry
GB/T 14973-1994 Determination method of fenoxin residues in food
GB/T 16335-1996 Determination method of imothion residues in food
农业农村部公告第423号-1-2021 Test method for digestion stability of exogenous protein in simulated gastric juice and simulated intestinal juice for food safety detection of genetically modified organisms and their products
GB/T 5009.20-1996 Determination method of organophosphorus pesticide residues in food
农业部2630号公告-16-2017 Bioinformatics analysis method for amino acid sequence similarity of exogenous proteins, toxic proteins and anti-nutritional factors for the food safety detection of genetically modified organisms and their products

IN-BIS, Method for Determination of Protein Content in Food

IS 7219-1973 Methods for determination of protein in food and feed
IS 11888-1987 Method for determination of charred particle content in casein and caseinates
IS 11963-1987 Photometric method for determination of lactose content in casein and caseinate
IS 10226 Pt.1-1982 Determination of crude fiber content in foods Part 1 General method (ISO name: General method for determination of crude fiber content in agricultural foods)
IS 5864-1983 Method for determination of DDT residues in food
IS 6120-1971 Test method for total dye content in food colorants
IS 10226 Pt.2-1982 Determination of crude fiber content in foods Part Ⅱ Modified SCHARRER method
IS 11374-1985 Method for determination of monocrotophos residues in food
IS 12336-1988 Method for determination of diazinon residues in food
IS 12365-1988 Method for determination of chlorpyrifos residues in food
IS 10168-1982 Method for determination of fenitrothion residues in food

AT-ON, Method for Determination of Protein Content in Food

ONORM DIN 10454-1993 Determination of protein content of caseins and caseinates - Reference method
ONORM DIN 10453-1993 Determination of water content of caseins and caseinates - Reference method
ONORM DIN 10334-1994 Determination of nitrogen content of milk according to Kjeldahl and calculation of crude protein content
ONORM S 1812-1982 Testing ojtextiles; quantitative analysis oj binary mixtures; casein fihres with other jibres; trypsin method
OENORM EN 15948-2020 Cereals - Determination of moisture and protein - Method using Near-Infrared Spectroscopy in whole kernels

Professional Standard - Commodity Inspection, Method for Determination of Protein Content in Food

SN/T 3926-2014 Determination of protein content in dairy foods, egg foods and soy foods for export.Coomassie brilliant blue method
SN/T 3382-2012 Determination of non-protein-nitrogen content in milk and dairy products for export
SN/T 1113-2002 Determination method of phycocyanin and chlorophyll content in spirulina powder for import and export
SN/T 2497.20-2010 Test method of import and export dangerous chemicals-Part 20: Determination of protein content using Bradford method
SN/T 2115-2008 Determination of the hotel nitrogen content and calculation of the crude protein content in food and feed for import and export.Combustion according to the Dumas principle
SN/T 3622-2013 Determination of 2-chloroaniline in foodstuffs for export.LC/MS/MS method
SN/T 3727-2013 Determination of iodide content in foods for export.Ion chromatography
SN/T 1945-2007 Determination of trans fatty acids in foods.Capillary gas chromatography
SN/T 2280-2009 Materials and articles in contact with foodstuffs.Plastics substances subject to limitation.Guide to test methods for the specific migration of substances from plastics to foods and food simulants and the Determination of substances in plastics and the se
SN/T 3625-2013 Determination of asarone in food for export.Liquid chromatographic method
SN/T 1947-2007 Determination of fluroxypyr residues in foods for import and export.GC-MS method
SN/T 4396-2015 Determination of fluorescent whitening agent 85、fluorescent whitening agent 71 and fluorescent whitening agent 113 in foodstuffs for export.LC-MS/MS method

CZ-CSN, Method for Determination of Protein Content in Food

CSN 57 0153-1986 Testing methods for meat products and sterilized food in preserves. Determination of protein content according to Kjeldahl
CSN 57 0111-5-2002 Testing methods for casein and caseinates - Determination of protein content
CSN 570111-5-2002 Testing methods for casein and caseinates - Determination of protein content
CSN 57 0105 Cast.5-1984 Powdered and condensed milk products. Testing methods. Determination of protein content
CSN 46 7092-27-1998 Testing methods for feeding stuffs - Part 27: Determination of the protein content
CSN 57 0111 Cast.4-1979 Testing methods for asein. Determination f fat content
CSN 46 7092-4-1998 Testing methods for feeding stuffs - Part 4: Determination of crude protein content
CSN 46 7092-5-1998 Testing methods for feeding stuffs - Part 5: Determination of soluble nitrogen content after treatment with pepsin in hydrochloric acid solution
CSN 57 0167-1984 Testing methods for meat products and canned food. Determination of chloride content
CSN 57 0157-1986 Testing methods for meat products and canned sterilized food. Determination of starch content
CSN 80 0075-1974 Delerniination of inipurities coiitenl iii s?oiir?il wool by cliemicíil jirocess
CSN 56 0246 Cast.8-1984 Testing methods for canned semi-finished products and products of fruit and vegetable. Determination of plant impurities content

British Standards Institution (BSI), Method for Determination of Protein Content in Food

BS EN ISO 8968-4:2016 Milk and milk products. Determination of nitrogen content. Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)
BS EN ISO 8968-4:2016(2017) Milk and milk products — Determination of nitrogen content Part 4 : Determination of protein and non - protein nitrogen content and true protein content calculation (Reference method)
BS EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Determination of dry gluten from wet gluten by a rapid drying method
BS EN ISO 21415-3:2007 Wheat and wheat flour - Gluten content - Determination of dry gluten from wet gluten by an oven drying method
BS EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
BS EN ISO 21572:2019 Foodstuffs. Molecular biomarker analysis. Immunochemical methods for the detection and quantification of proteins
BS EN ISO 20483:2006 Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl method
BS EN ISO 20483:2013 Cereals and pulses. Determination of the nitrogen content and calculation of the crude protein content. Kjeldahl method
20/30376375 DC BS ISO 23319. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
BS EN ISO 16634-1:2008 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 1: Oilseeds and animal feeding stuffs
BS DD CEN/TS 15111:2005 Foodstuffs - Determination of trace elements - Determination of iodine in dietetic foods by ICP-MS (inductively coupled plasma mass spectrometry)
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 DD CEN ISO/TS 16634-2:2010 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Cereals, pulses and milled cereal products
BS 5766-15:1997 Methods for analysis of animal feeding stuffs. Determination of soluble nitrogen content after treatment with pepsin in dilute hydrochloric acid
BS EN ISO 16634-2:2016 Food products. Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content. Cereals, pulses and milled cereal products
BS ISO 17129:2006 Milk and milk products - Determination of soy and pea proteins using capillary electrophoresis in the presence of sodium dodecyl sulfate (SDS-CE) - Screening method
BS EN ISO 8381:2009 Milk-based infant foods. Determination of fat content. Gravimetric method (Reference method)
BS EN ISO 8381:2008 Milk-based infant foods - Determination of fat content - Gravimetric method (Reference method)

AR-IRAM, Method for Determination of Protein Content in Food

IRAM 15 707-1963 How to measure plant protein in food

CEN - European Committee for Standardization, Method for Determination of Protein Content in Food

EN ISO 8968-4:2001 Milk - Determination of Nitrogen Content - Part 4: Determination of Non-Protein Nitrogen Content
EN ISO 5983-2:2005 Animal feeding stuffs - Determination of nitrogen content and calculation of crude protein content - Part 2: Block digestion/steam distillation method
PREN 15948-2018 Cereals - Determination of moisture and protein - Method using Near-Infrared-Spectroscopy in whole kernels

German Institute for Standardization, Method for Determination of Protein Content in Food

DIN 10470:2011 Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
DIN EN ISO 8968-4:2016-09 Milk and milk products - Determination of nitrogen content - Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method) (ISO 8968-4:2016); German version EN ISO 8968-4:2016
DIN 10464:1994-08 Determination of casein content, casein and whey protein contents in total protein of milk and milk products - Casein-phosphorus method
DIN 10464:1994 Determination of casein content, casein and whey protein contents in total protein of milk and milk products - Casein-phosphorus method
DIN 10470:1999 Determination of whey protein content and casein content in total protein of milk and milk products - Derivative spectroscopic method
DIN 10470:2011-07 Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
DIN 10466:2001-09 Determination of whey protein content in total protein of milk and milk products - Polarographic method
DIN 10466:2001 Determination of whey protein content in total protein of milk and milk products - Polarographic method
DIN 10472:1996-06 Determination of casein and whey protein contents of milk and milk products - Electrophoretic method
DIN EN ISO 8968-4:2016 Milk and milk products - Determination of nitrogen content - Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method) (ISO 8968-4:2016); German version EN ISO 8968-4:2016
DIN ISO 5550:2020-12 Caseins and caseinates - Determination of moisture content (Reference method) (ISO 5550:2006)
DIN ISO 5550:2020 Caseins and caseinates - Determination of moisture content (Reference method) (ISO 5550:2006)
DIN EN ISO 21415-4:2007 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method (ISO 21415-4:2006); German version EN ISO 21415-4:2007
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 EN ISO 21572:2020-02 Foodstuffs - Molecular biomarker analysis - Immunochemical methods for the detection and quantification of proteins (ISO 21572:2019); German version EN ISO 21572:2019
DIN 10454:1983 Determination of protein content of caseins and caseinates; reference method
DIN EN ISO 21572:2020 Foodstuffs - Molecular biomarker analysis - Immunochemical methods for the detection and quantification of proteins (ISO 21572:2019)
DIN EN ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
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 14663:2006 Foodstuffs - Determination of vitamin B6 (including its glycosylated forms) by HPLC; English version of DIN EN 14663:2006-03
DIN 58906-1:2000 Haemostaseology - Determination of fibrinogen concentration - Part 1: Reference measurement procedure for the determination of clottable fibrinogen as described by Clauss
DIN EN ISO 16634-1:2009 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 1: Oilseeds and animal feeding stuffs (ISO 16634-1:2008); English version of DIN EN ISO 16634-1:
DIN CEN/TS 15633-3:2012-10*DIN SPEC 10700-2:2012-10 Foodstuffs - Detection of food allergens by immunological methods - Part 3: Quantitative determination of hazelnut with an enzyme immunoassay using polyclonal antibodies and Lowry protein detection; German version CEN/TS 15633-3:2012
DIN EN ISO 5983-1:2005 Animal feeding stuffs - Determination of nitrogen content and calculation of crude protein content - Part 1: Kjeldahl method (ISO 5983-1:2005); English version of DIN EN ISO 5983-1
DIN EN ISO 16634-1:2009-07 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 1: Oilseeds and animal feeding stuffs (ISO 16634-1:2008); German version EN ISO 16634-1:2008
DIN 10473:1997-12 Determination of acid soluble <beta>-lactoglobulin content of heat-treated milk - Reversed phase, high performance liquid chromatographic method
DIN CEN/TS 15633-2:2013-06*DIN SPEC 10700-1:2013-06 Foodstuffs - Detection of food allergens by immunological methods - Part 2: Quantitative determination of hazelnut with an enzyme immunoassay using monoclonal antibodies and bicinchoninic acid-protein detection; German version CEN/TS 15633-2:2013
DIN EN ISO 8381:2009 Milk-based infant foods - Determination of fat content - Gravimetric method (Reference method) (ISO 8381:2008); English version of DIN EN ISO 8381:2009-03
DIN EN ISO 8381:2009-03 Milk-based infant foods - Determination of fat content - Gravimetric method (Reference method) (ISO 8381:2008); German version EN ISO 8381:2008
DIN EN 12014-5:1997-08 Foodstuffs - Determination of nitrate and/or nitrite content - Part 5: Enzymatic determination of nitrate content of vegetable-containing food for babies and infants; German version EN 12014-5:1997
DIN EN ISO 5983-2:2005 Animal feeding stuffs - Determination of nitrogen content and calculation of crude protein content - Part 2: Block digestion/steam distillation method (ISO 5983-2:2005); German version EN ISO 5983-2:2005
DIN EN 920:2000-12 Paper and board intended to come into contact with foodstuffs - Determination of dry matter content in an aqueous extract; German version EN 920:2000

Korean Agency for Technology and Standards (KATS), Method for Determination of Protein Content in Food

KS H 1204-2012 Testing method for crude proteins content
KS H 1204-2001 Testing method for crude proteins content
KS H ISO 5549:2006 Caseins and caseinates－Determination of protein content(Reference method)
KS H ISO 5549-2006(2016) Caseins and caseinates－Determination of protein content(Reference method)
KS H ISO 5549:2021 Caseins and caseinates — Determination of protein content(Reference method)
KS H 1204-2021 Testing method for crude proteins content
KS H ISO 5542:2006 Milk－Determination of protein content－Amido black dye-binding method(Rountine method)
KS H ISO 5542:2021 Milk — Determination of protein content — Amido black dye-binding method(Rountine method)
KS H ISO 5542-2006(2016) Milk－Determination of protein content－Amido black dye-binding method(Rountine method)
KS J ISO 21572-2019 Foodstuffs－Methods for the detection of genetically modified organisms and derived products－Protein based methods
KS J ISO 21572:2009 Foodstuffs-Methods for the detection of genetically modified organisms and derived products-Protein based methods
KS J ISO 21572-2009(2019) Foodstuffs－Methods for the detection of genetically modified organisms and derived products－Protein based methods
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 9622:2021 Whole milk — Determination of milkfat, protein and lactose content — Guidance on the operation of mid-infrared instruments
KS H ISO 8381:2006 Milk-based infant foods－Determination of fat content－Gravimetric method(Reference method)
KS H ISO 8381-2006(2016) Milk-based infant foods -- Determination of fat content -- Gravimetric method (Reference method)

KR-KS, Method for Determination of Protein Content in Food

KS H 1204-2022 Testing method for crude proteins content
KS H ISO 5549-2021 Caseins and caseinates — Determination of protein content(Reference method)
KS H ISO 5542-2021 Milk — Determination of protein content — Amido black dye-binding method(Rountine method)
KS K ISO 20418-3-2023 Textiles — Qualitative and quantitative proteomic analysis of some animal hair fibres — Part 3: Peptide detection using LC-MS without protein reduction
KS H ISO 9622-2021 Whole milk — Determination of milkfat, protein and lactose content — Guidance on the operation of mid-infrared instruments

ES-UNE, Method for Determination of Protein Content in Food

UNE-EN ISO 8968-4:2016 Milk and milk products - Determination of nitrogen content - Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method) (ISO 8968-4:2016)
UNE-EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
UNE-EN ISO 21572:2020 Foodstuffs - Molecular biomarker analysis - Immunochemical methods for the detection and quantification of proteins (ISO 21572:2019)
UNE-EN 15948:2021 Cereals - Determination of moisture and protein - Method using Near-Infrared Spectroscopy in whole kernels
UNE-CEN/TS 15633-2:2013 Foodstuffs - Detection of food allergens by immunological methods - Part 2: Quantitative determination of hazelnut with an enzyme immunoassay using monoclonal antibodies and bicinchoninic acid-protein detection (Endorsed by AENOR in June of 2013.)
UNE-EN ISO 16634-2:2016 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals, pulses and milled cereal products (ISO 16634-2:2016)

Standard Association of Australia （SAA）, Method for Determination of Protein Content in Food

AS ISO 8968.4:2021 Milk and milk products — Determination of nitrogen content, Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)
AS 2300.4.8:1994 Methods of chemical and physical testing for the dairying industry - Dried milk and dried milk products - Determination of undenatured whey protein nitrogen (UDWPN) in dried skim milk
AS 2300.1.8.1:1988 Methods of chemical and physical testing for the dairying industry - General methods and principles - Analytical quality assurance of instrumental methods - Protein in milk
AS 2300.10.7:1991 Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - Determination of lactose - Photometric method

SCC, Method for Determination of Protein Content in Food

DANSK DS/EN ISO 8968-4:2016 Milk and milk products – Determination of nitrogen content – Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)
NS-EN ISO 8968-4:2016 Milk and milk products — Determination of nitrogen content — Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method) (ISO 8968-4:2016)
AENOR UNE-EN ISO 8968-4:2016 Milk and dairy products. Determination of nitrogen content. Part 4: Determination of protein and non-protein nitrogen content and calculation of true protein content (Reference method). (ISO 8968-4:2016)
DIN 10470 E:2010 Draft Document - Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
DIN EN ISO 8968-4 E:2013 Draft Document - Milk and milk products - Determination of nitrogen content - Part 4: Determination of protein and non protein nitrogen content and true protein content calculation (Reference method) (ISO/DIS 8968-4:2013); German version prEN ISO 8968-...
BS EN ISO 21572:2004 Foodstuffs. Methods for the detection of genetically modified organisms and derived products. Protein based methods
NS-EN ISO 21572:2019 Foodstuffs - Molecular biomarker analysis - Immunochemical methods for the detection and quantification of proteins (ISO 21572:2019)
DANSK DS/EN ISO 21572:2019 Foodstuffs – Molecular biomarker analysis – Immunochemical methods for the detection and quantification of proteins (ISO 21572:2019)
BS PD CEN/TS 15633-2:2013 Foodstuffs. Detection of food allergens by immunological methods-Quantitative determination of hazelnut with an enzyme immunoassay using monoclonal antibodies and bicinchoninic acid-protein detection
AENOR UNE-EN ISO 16634-2:2016 Food products. Determination of the total nitrogen content by combustion according to the principle of the DUMAS method and calculation of the crude protein content. Part 2: Cereals, legumes and cereal-based products (ISO 16634-2:2016...
DIN ISO 5550 E:2020 Draft Document - Caseins and caseinates - Determination of moisture content (Reference method) (ISO 5550:2006); Text in German and English
BS DD CEN ISO/TS 16634-2:2009 Food products. Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content-Cereals, pulses and milled cereal products
DANSK DS/CEN/TS 15633-3:2012 Foodstuffs - Detection of food allergens by immunological methods - Part 3: Quantitative determination of hazelnut with an enzyme immunoassay using polyclonal antibodies and Lowry protein detection
DANSK DS/EN ISO 16634-1:2009 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 1: Oilseeds and animal feeding stuffs
DANSK DS/EN ISO 16634-2:2016 Food products – Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content – Part 2: Cereals, pulses and milled cereal products
DANSK DS/CEN/TS 15633-2:2013 Foodstuffs - Detection of food allergens by immunological methods - Part 2: Quantitative determination of hazelnut with an enzyme immunoassay using monoclonal antibodies and bicinchoninic acid-protein detection
DIN EN 15948 E:2019 Draft Document - Cereals - Determination of moisture and protein - Method using Near-Infrared-Spectroscopy in whole kernels; German and English version prEN 15948:2018
NS-EN ISO 16634-2:2016 Food products — Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content — Part 2: Cereals, pulses and milled cereal products (ISO 16634-2:2016)

Association Francaise de Normalisation, Method for Determination of Protein Content in Food

NF V04-221-4*NF EN ISO 8968-4:2016 Milk and milk products - Determination of nitrogen content - Part 4 : determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)
NF EN ISO 8968-4:2016 Milk and dairy products - Determination of nitrogen content - Part 4: determination of protein and non-protein nitrogen content and calculation of true protein content (Reference method)
NF V04-387:1985 Caseins and caseinates. Determination of protein content (reference method).
NF ISO 5550:2007 Caseins and caseinates - Determination of moisture content (reference method)
NF EN ISO 21572:2019 Food products - Molecular biomarker analysis - Immunochemical methods for protein detection and quantification
NF V04-407:2002 Meat, meat product and fishery products - Determination of nitrogen content and calculation of the protein content - Kjeldahl method.
NF V47-101:1993 Agricultural and food produits. Determination of lactic acid L(+) content of egg products.
NF V04-558*NF EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method
NF V47-100:1993 Agricultural and food products. Determination of D3-hydroxybutyric acid content of egg products.
NF V04-216:1985 Milk. Determination of protein content. Amido black dye-binding method (routine method).
NF EN ISO 14244:2016 Oilseed meals - Determination of soluble protein content in potassium hydroxide solution
NF V03-750*NF EN ISO 20483:2014 Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl method
NF V04-216:2011 Milk - Determination of protein content - Amido black dye-binding method (routine method).
NF V03-750:2007 Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl method.
NF V18-100-2*NF EN ISO 5983-2:2009 Animal feeding stuffs - Determination of nitrogen content and calculation of crude protein content - Part 2 : block digestion and steam distillation method.
NF EN 15948:2020 Cereals - Determination of water and protein content - Method using near-infrared spectroscopy on whole grains
NF EN ISO 8968-1:2014 Milk and dairy products - Determination of nitrogen content - Part 1: Kjeldahl method and calculation of crude protein content
NF V04-363:1985 Dried milk - Determination of the quantity of instant powder milk in animal feeding stuffs - Method of enzymatic coagulation of paracasein
NF V03-767-1*NF EN ISO 16634-1:2008 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 1 : oilseeds and animal feeding stuffs.
NF V03-040:1993 Agricultural food products. Determination of crude fibre. General method.
NF EN 16858:2017 Food products - Determination of melamine and cyanuric acid content in food products by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS)
NF V04-050*NF EN ISO 8381:2008 Milk-based infant foods - Determination of fat content - Gravimetric method (Reference method)
NF V03-010-5*NF EN 12014-5:1997 Foodstuffs. Determination of nitrate and/or nitrite content. Part 5 : enzymatic determination of nitrate content of vegetable containing food for babies and infants.
NF Q03-093*NF EN 920:2000 Paper and board intended to come into contact with foodstuffs - Determination of dry matter content in an aqueous extract
NF V04-221-1*NF EN ISO 8968-1:2014 Milk and milk products - Determination of nitrogen content - Part 1 : Kjeldahl principle and crude protein calculation
NF V03-041:1981 Agricultural food products. Determination of crude fibre. Modified scharrer method.
NF V18-100-2:2005 Animal feeding stuffs - Determination of nitrogen content and calculation of crude protein content - Part 2 : block digestion/steam distillation method.
NF EN 920:2000 Paper and cardboard intended to come into contact with foodstuffs - Determination of the dry matter content in an aqueous extract
NF V03-064*NF EN 15763:2010 Foodstuffs - Determination of trace elements - Determination of arsenic, cadmium, mercury and lead in foodstuffs by inductively coupled plasma mass spectrometry (ICP-MS) after pressure digestion.

International Organization for Standardization (ISO), Method for Determination of Protein Content in Food

ISO 8968-4:2016 Milk and milk products - Determination of nitrogen content - Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)
ISO 8968-4:2016 | IDF 20-4:2016 Milk and milk products — Determination of nitrogen content — Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)
ISO 5549:1978 Caseins and caseinates; Determination of protein content (Reference method)
ISO 5542:1984 Milk; Determination of protein content; Amido black dye-binding method (Routine 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 21572:2004 Foodstuffs - Methods for the detection of genetically modified organisms and derived products - Protein based methods
ISO 21572:2013 Foodstuffs - Molecular biomarker analysis - Protein-based methods
ISO 20483:2013 Cereals and pulses.Determination of the nitrogen content and calculation of the crude protein content.Kjeldahl method
ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
ISO/TS 17837:2008|IDF/RM 25:2008 Determination of nitrogen content and calculation of crude protein content in milk and milk products Kjeldahl method
ISO/TS 17837:2008 Processed cheese products - Determination of nitrogen content and crude protein calculation - Kjeldahl method
ISO 9622:1999 Whole milk - Determination of milkfat, protein and lactose content - Guidance on the operation of mid-infrared instruments
ISO 16634-1:2008 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 1: Oilseeds and animal feeding stuffs
ISO 21572:2004/Cor 1:2005 Foodstuffs - Methods for the detection of genetically modified organisms and derived products - Protein based methods; Technical Corrigendum 1
ISO 5498:1981 Agricultural food products; Determination of crude fibre content; General method
ISO 5983-1:2005/cor 1:2008 Animal feeding stuffs - Determination of nitrogen content and calculation of crude protein content - Part 1: Kjeldahl method; Technical Corrigendum 1
ISO 8381:2008 Milk-based infant foods - Determination of fat content - Gravimetric method (Reference method)
ISO 8381:2008|IDF 123:2008 Gravimetric method for determination of fat content in milk-based infant foods (reference method)
ISO 16634-2:2016 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals, pulses and milled cereal products
ISO/TS 16634-2:2009 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals, pulses and milled cereal products
ISO 17129:2006 Milk powder - Determination of soy and pea proteins using capillary electrophoresis in the presence of sodium dodecyl sulfate (SDS-CE) - Screening method
ISO 17129:2006|IDF 206:2006 Screening method for determination of protein content of soybeans and peas in milk powder using capillary electrophoresis in sodium dodecyl sulfate (SDS-CE)

GSO, Method for Determination of Protein Content in Food

GSO ISO 8968-4:2021 Milk and milk products — Determination of nitrogen content — Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)
BH GSO ISO 8968-4:2022 Milk and milk products — Determination of nitrogen content — Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)
GSO ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
GSO ISO 21572:2021 Foodstuffs — Molecular biomarker analysis — Immunochemical methods for the detection and quantification of proteins
BH GSO ISO 21572:2022 Foodstuffs — Molecular biomarker analysis — Immunochemical methods for the detection and quantification of proteins
GSO ISO 16634-1:2015 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content -- Part 1: Oilseeds and animal feeding stuffs
OS GSO ISO 16634-1:2015 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content -- Part 1: Oilseeds and animal feeding stuffs
BH GSO ISO 16634-1:2017 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content -- Part 1: Oilseeds and animal feeding stuffs
GSO ISO 5983-2:2007 Animal feeding stuffs - Determination of nitrogen content and calculation of crude protein content - Part 2: Block digestion/steam distillation method
GSO ISO/TS 16634-2:2015 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content -- Part 2: Cereals, pulses and milled cereal products
OS GSO ISO/TS 16634-2:2015 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content -- Part 2: Cereals, pulses and milled cereal products
BH GSO ISO/TS 16634-2:2017 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content -- Part 2: Cereals, pulses and milled cereal products
GSO 1300:2002 Methods of determinertion of minerals in plant baby foods.
OS GSO 1300:2002 Methods of determinertion of minerals in plant baby foods.
GSO ASTM E45:2009 Standard Test Methods for Determining the Inclusion Content of Steel
GSO 793:1997 METHODS OF TEST FOR IN FONT FORMULA BASED ON MILK - DETERMINATION OF PANTTHENIC
GSO 786:1997 METHODS OF TEST FOR INFANT FOODS BASED ON MILK - DETERMINATION OF POTASSIUM, PHOSPHORUS AND MANGANESE

HU-MSZT, Method for Determination of Protein Content in Food

MNOSZ 17619-1954 Definition of the concept of protein content in preserved foods

VN-TCVN, Method for Determination of Protein Content in Food

TCVN 3705-1990 Aquatic products.Method for the determination of total nitrogen and protein content
TCVN 7871-3-2008 Wheat and wheat flour.Gluten content.Part 3: Determination of dry gluten from wet gluten by an oven drying method
TCVN 7253-2003 Tobacco and tobacco products.Determination of nitrogen protein content
TCVN 7871-4-2008 Wheat and wheat ftour.Gluten content.Part 4: Determination of dry gluten from wet gluten by a rapid drying method
TCVN 8766-2011 Milk and milk products.Determination of protein content.Acid orange 12 dye-binding method
TCVN 7774-2007 Milk.Determination of protein content.Amido black dye-binding method (Routine method)
TCVN 7607-2007 Foodstuffs.Methods of analysis for the detection of genetically modified organisms and derived products.Protein based methods
TCVN 4328-1-2007 Animal feeding stuffs.Determination of nitrogen content and calculation of crude protein content.Part 1: Kjeldahl method
TCVN 6835-2001 Whole milk.Determination of milktat, protein and lactose content.Guidance on the operation of mid-infrared instruments
TCVN 4328-2-2011 Animal feeding stuffs.Determination of nitrogen content and calculation of crude protein content.Part 2: Block digestion and steam distillation method
TCVN 5103-1990 Agricultural food products.Determination of crude fibre content.General method
TCVN 4411-1987 Canned foods.Method for determination of net mass and components rate

European Committee for Standardization (CEN), Method for Determination of Protein Content in Food

EN ISO 8968-4:2016 Milk and milk products - Determination of nitrogen content - Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)
EN ISO 20483:2013 Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl method
EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
EN ISO 5983-2:2009 Animal feeding stuffs - Determination of nitrogen content and calculation of crude protein content - Part 2: Block digestion and steam distillation method
EN ISO 20483:2006 Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl method
EN ISO 16634-1:2008 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 1: Oilseeds and animal feeding stuffs (ISO 16634-1:2008)
EN ISO 21572:2004 Foodstuffs - Methods for the detection of genetically modified organisms and derived products - Protein based methods Incorporating Corrigendum February 2005
CEN ISO/TS 16634-2:2009 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals, pulses and milled cereal products
EN ISO 5983-1:2005/AC:2009 Animal feeding stuffs - Determination of nitrogen content and calculation of crude protein content - Part 1: Kjeldahl method (ISO 5983-1:2005/Cor 1:2008)
EN ISO 16634-2:2016 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals@ pulses and milled cereal products
EN ISO 5983-1:2005 Animal feeding stuffs - Determination of nitrogen content and calculation of crude protein content - Part 1: Kjeldahl method (ISO 5983-1:2005)

未注明发布机构, Method for Determination of Protein Content in Food

DIN EN ISO 8968-4 E:2013-09 Determination of nitrogen content of milk and milk products Part 4: Determination of protein and non-protein nitrogen content and calculation of pure protein content (Reference Method) (Draft)
DIN ISO 5550 E:2020-06 Caseins and caseinates - Determination of moisture content (Reference method)
DIN EN ISO 21572:2004 Food – Methods for the detection of genetically modified organisms and their products – Protein methods
DIN EN ISO 21572 Berichtigung 1:2005 Food – Methods for the detection of genetically modified organisms and their products – Protein methods
DIN EN ISO 23319 E:2020-10 Gravimetric method for determination of fat content in cheese and processed cheese products, casein and caseinate (draft)
DIN ISO 9622 E:2016-04 Whole milk - Determination of milkfat, protein and lactose content - Guidance on the operation of mid-infrared instruments
ASTM RR-D11-1139 2016 D6499-Test Method for Immunological Measurement of Antigenic Protein in Hevea Natural Rubber (HNR) and its Products
DIN EN ISO 8968-1 E:2013-04 Determination of nitrogen content of milk and milk products Part 1: Principles of Kjeldahl method and calculation of crude protein (draft)

RU-GOST R, Method for Determination of Protein Content in Food

GOST R 51470-1999 Caseins and caseinates. Method for determination of protein content
GOST 23327-1998 Milk and milk products. Determination of mass part of total nitrogen by Kjeldahl method and determination of mass part of protein
GOST 23327-1978 Milk. Methods for determination of the total protein content
GOST R 51464-1999 Caseins and caseinates. Method for determination of water content
GOST R 54478-2011 Grain. Methods of determination quantity and quality of gluten in wheat
GOST R 51454-1999 Caseins and caseinates. Method of determination of nitrate and nitrite contents
GOST 25179-2014 Milk and milk products. Method for determination of protein
GOST R 51463-1999 Rennet caseins and caseinates. Method for determination of ASH content
GOST 13496.4-1993 Fodder, mixed fodder and animal feed raw stuff. Methods of nitrogen and crude protein determination
GOST 13496.4-1984 Fodder, mixed fodder and animal feed raw stuff. Methods of nitrogen and crude protein determination
GOST 32740-2014 Foodstuffs of processed poultry eggs. Determination of lipid phosphorus content by colorimetric method
GOST R 54756-2011 Milk and milk products. Мethod for determination of mass portion of whey protein with Kjeldahl method
GOST R 51466-1999 Caseins. Method for determination of "fixed ash" mass fraction
GOST R ISO 16634-1-2011 Food products. Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content. Part 1. Oilseeds and animal feeding stuffs
GOST R 54980-2012 Food additives. Methods for identification and determination of mass fraction of calcium-content ingredient in the lactate-containing food additives
GOST R 54979-2012 Food additives. Methods for identification and determination of mass fraction of iodine-content ingredient in the lactate-content food additives
GOST R 54979-2012(2019) Food additives. Methods for identification and determination of mass fraction of iodine-content ingredient in the lactate-content food additives
GOST R 54980-2012(2019) Food additives. Methods for identification and determination of mass fraction of calcium-content ingredient in the lactate-containing food additives
GOST R 53951-2010 Milk and milk-containing products. Determination of mass part of protein by Kjeldahl method
GOST 32161-2013 Foodstuffs. Method for cesium Cs-137 content determination
GOST R 54017-2010 Foodstuffs. Method for stroncium Sr-90 contaent determination
GOST 32163-2013 Foodstuffs. Method for strontium Sr-90 content determination
GOST R 54016-2010 Foodstuffs. Method for cesium Ss-137 content determination
GOST 32365-2013 Food flavorings. Methods for determination of ethanol content
GOST R 53020-2008 Wheat and wheat flour. Determination of gluten content. Part 1. Manual method
GOST ISO/TS 17837-2013 Processed cheese products. Determination of nitrogen content and crude protein calculation. Kjeldahl method
GOST R 53862-2010 Mixed feeds, protein-vitamin-mineral concentrates. Method for determination of the oxiacids
GOST R 52968-2008 Ethanol from food raw material. Method for determination of mass concentration of dry residue
GOST 31477-2012 Meat and meat products. Immune method of determination of animal (pork, beef, mutton) proteins
GOST 32050-2013 Food products. Methods for identification and determination of artificial colours mass fraction in caramel
GOST R 55229-2012 Food additives. Colorimetric method for total phosphorus mass content determination in raw materials for citric acid production
GOST 32364-2013 Food flavorings. The method for determination mass part of moisture
GOST 32073-2013 Food products. Methods for identification and determination of artificial colours mass fraction in alcoholic production
GOST R 54607.7-2016 Public catering services. Methods of laboratory quality control of products catering. Part 7. Determination of protein by the Kjeldahl method
GOST R 52421-2005 Fish, marine products and products of them. Method of determining the fraction of total mass of protein, fat, water, phosphorus, calcium and ash by the near-infra-red spectrometry
GOST R 54390-2011 Food products. Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content. Part 2. Cereals, pulses and milled cereal products
GOST 31672-2012 Foodstuffs. Method of electron paramagnetic resonance for detection of radiation-treated food containing cellulose
GOST R 52995-2008 Milk powder. Determination of soy and pea proteins using capillary electrophoresis in the presence of sodium dodecyl sulfate (SDS-CE). Screening method
GOST EN 12014-5-2014 Foodstuffs. Determination of nitrate and/or nitrite content. Part 5. Enzymatic determination of nitrate content of vegetable containing food for babies and infants
GOST 33767-2016 Food additives. Methods for identification and determination of total coloring matter mass fraction in food colour anhocyanins E163
GOST EN 12014-2-2014 Foodstuffs. Determination of nitrate and/or nitrite content. Part 2. HPLC/IC method for the determination of nitrate content of vegetables and vegetable products

National Health Commission of the People's Republic of China, Method for Determination of Protein Content in Food

GB 5009.5-2010 National food safety standard Determination of Protein in foods
GB 5009.5-2016 National food safety standard Determination of protein in food
GB 23200.64-2016 National food safety standards— Determination of pyriproxyfen residue in foods Liquid chromatography - mass spectrometry
GB 23200.51-2016 National food safety standards— Determination of dinotefuran residue in foods Liquid chromatography - mass spectrometry

PL-PKN, Method for Determination of Protein Content in Food

PN C04288-14-1987 Technical fats Methods of testing Determination of protein content

GOSTR, Method for Determination of Protein Content in Food

GOST 34454-2018 Dairy products. Determination of protein content by the Kjeldahl method
GOST 13496.4-2019 Fodder, мixed fodder and raw mixed fodder. Methods of nitrogen and crude protein determination
GOST 34551-2019 Сonfectionery. Method for determination of mass fraction of protein
GOST 34430-2018 Enzyme preparations for food industry. Method for the determination of proteolitic activity
GOST 34536-2019 Milk and milk products. Determination of mass fraction of whey proteins by Kjeldahl method
GOST 34567-2019 Meat and meat products. Method for determination of moisture, fat, protein, sodium chloride and ash using near infrared spectroscopy

AENOR, Method for Determination of Protein Content in Food

UNE 34871:1986 PROCESSED CHEESE PRODUCTS. DETERMINATION OF THE PROTEIN CONTENT.
UNE-CEN/TS 15633-3:2013 EX Foodstuffs - Detection of food allergens by immunological methods - Part 3: Quantitative determination of hazelnut with an enzyme immunoassay using polyclonal antibodies and Lowry protein detection
UNE 34100:2017 Foodstuffs. Determination of 16-O-methyl cafestol content of roasted coffee. HPLC-method.
UNE-EN 12014-5:1997 FOODSTUFFS. DETERMINATION OF NITRATE AND/OR NITRITE CONTENT. PART 5: ENZYMATIC DETERMINATION OF NITRATE CONTENT OF VEGETABLE-CONTAINING FOOD FOR BABIES AND INFANTS.

Lithuanian Standards Office , Method for Determination of Protein Content in Food

LST ISO 5549:2001 Caseins and caseinates. Determination of protein content (Reference method) (identical ISO 5549:1978)
LST ISO 5543:2004 Caseins and caseinates. Determination of fat content. Gravimetric method (Reference method) (idt ISO 5543:2004)
LST EN ISO 21572:2004 Foodstuffs - Methods for the detection of genetically modified organisms and derived products - Protein based methods (ISO 21572:2004)
LST EN ISO 21572:2004/AC:2005 Foodstuffs - Methods for the detection of genetically modified organisms and derived products - Protein based methods (ISO 21572:2004)
LST 1492-2013 Bakery goods - Methods for determination of moisture content
LST EN 15948-2012 Cereals - Determination of moisture and protein - Method using Near-Infrared-Spectroscopy in whole kernels
LST EN 15948-2021 Cereals - Determination of moisture and protein - Method using Near-Infrared Spectroscopy in whole kernels
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)

国家市场监督管理总局、中国国家标准化管理委员会, Method for Determination of Protein Content in Food

GB/T 38086-2019 Determination of metallothionein (MT) in biological samples
GB/T 41366-2022 Livestock and poultry meat quality testing—Determination of moisture, protein and fat—Near-infrared spectroscopy method

Group Standards of the People's Republic of China, Method for Determination of Protein Content in Food

T/CSIQ 77001-2020 Determination of α-Lactalbumin contents in dairy products— HPLC method
T/BPCT 001-2023 Determination of A2 β-casein content in cow milk and cow milk products by high performance liquid chromatography-mass spectrometry
T/CIFST 006-2021 Detection of lactoferrin in foods —— enzyme-linked immunosorbent assay method
T/CCAA 70-2023 Determination of lactoferrin in bovine infant formula by liquid chromatography tandem mass spectrometry
T/TDSTIA 028-2022 Determination of osteopontin in foods for infants and young children, milk and milk products -High performance liquid chromatograph
T/SATA 057-2023 Determination of silicon dioxide in foods Gravimetric method
T/SNHFA 012-2021 Determination of Sodium Hyaluronate Content in Food by High Performance Liquid Chromatography
T/LNIQA 010-2023 Determination of methylselenocysteine and selenomethionine in selenium-enriched foods
T/NAIA 040-2021 Determination of Insoluble Impurities in Edible Oils--Soxhlet Extraction

Taiwan Provincial Standard of the People's Republic of China, Method for Determination of Protein Content in Food

CNS 6511-2008 Method of test for meat and meat products - Determination of crude protein content
CNS 12725-1990 Method of Test for Determining of Vitamin A Content for Infant Formula
CNS 12723-1990 Method of Test for Determining of Vitamin E Content for Infant Formula

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, Method for Determination of Protein Content in Food

GB/T 35809-2018 Method for analysis of forestry biomass—Determination of protein content
GB/T 7686-2016 General method for determination of arsenic content of chemical products

ZA-SANS, Method for Determination of Protein Content in Food

SANS 21572:2005 Foodstuffs - Methods for the detection of genetically modified organisms and derived products - Protein based methods

International Dairy Federation (IDF), Method for Determination of Protein Content in Food

IDF 78-2006 Caseins and caseinates. Determination of moisture content (Reference method)
IDF/RM 25-2008 Milk and milk products - Determination of nitrogen content and crude protein calculation - Kjeldahl method
IDF 123-2008 Milk-based infant foods - Determination of fat content - Gravimetric method (Reference method)

RO-ASRO, Method for Determination of Protein Content in Food

STAS 6514-1975 FISH AND FISH PRODUCTS Determination of total proteic matters
SR ISO 5549:1996 Caseins and caseinates - Determination of protein content (Reference method)
STAS 9682/2-1974 Stimulant foods COCOA DEANS Determination of moisture content (Routine method)

Professional Standard - Tobacco, Method for Determination of Protein Content in Food

YC/T 166-2003 Tobacco and tobacco products-Determination of total proteins content (Albumins)

IX-FAO, Method for Determination of Protein Content in Food

CAC/GL 74-2010 Guidelines on performance criteria and validation of methods for detection, identification and quantification of specific dna sequences and specific proteins in foods
CAC/GL 74-2010(En) Guidelines for performance standards and validation methods for the detection, identification and quantification of specific DNA sequences and specific proteins in foods

Shandong Provincial Standard of the People's Republic of China, Method for Determination of Protein Content in Food

DB37/T 4010-2020 Determination method of donkey-hide gelatin content in foods containing donkey-hide gelatin

ES-AENOR, Method for Determination of Protein Content in Food

UNE 34-835-1985 milk. Protein content determination by aminoblack method (conventional method)
UNE 64 012 Determination of the quality of crude protein in compound feed and its initial materials (by macroscopic method)

Jiangsu Provincial Standard of the People's Republic of China, Method for Determination of Protein Content in Food

DBS32/ 011-2016 Local food safety standards for the determination of α-lactalbumin in infant formula milk powder by gel chromatography

TH-TISI, Method for Determination of Protein Content in Food

TIS 2255.1-2005 Animal feeding stuff s-determination of nitrogen content and calculation of crude protein content.part 1: kjeldahl method
TIS 2255.2-2005 Animal feeding stuffs-determination of nitrogen content and calculation of crude protein content.part 2: block digestion/steam distillation method

CH-SNV, Method for Determination of Protein Content in Food

SN 210 100-1987 Technical drawings - Sizes and layout of drawing sheets
SN EN 15948-2021 Cereals - Determination of moisture and protein - Method using Near-Infrared Spectroscopy in whole kernels

GOST, Method for Determination of Protein Content in Food

GOST ISO 21572-2009 Food products Analytical methods for the detection of genetically modified organisms and derivative products Protein based methods
GOST 5698-2022 Bakers products. Methods for determination of salt mass fraction
GOST 5672-2022 Bakery products. Methods for determination of sugar content
GOST 5668-2022 Bakery products. Methods for determination of fat content

YU-JUS, Method for Determination of Protein Content in Food

JUS E.K8.048-1997 Vegetable fats and oils - Determination ofeggyolk content in mayonnaise and related products - Gravimetric mcthod (Reference method)
JUS E.K8.049-1997 Vegetable fats and oils - Determination of eggyolk content in mayonnaise and related products - Spectrophotometric anafysis (Routine method)

American Society for Testing and Materials (ASTM), Method for Determination of Protein Content in Food

ASTM D6499-07 Standard Test Method for The Immunological Measurement of Antigenic Protein in Natural Rubber and its Products
ASTM D6499-00 Standard Test Method for the Immunological Measurement of Antigenic Protein in Natural Rubber and its Products
ASTM D6499-03 Standard Test Method for the Immunological Measurement of Antigenic Protein in Natural Rubber and its Products
ASTM D5712-10 Standard Test Method for Analysis of Aqueous Extractable Protein in Natural Rubber and Its Products Using the Modified Lowry Method
ASTM E1759-95 Standard Test Method for Isoaspartic Acid in Proteins Method for the Determination of Asparagine Deamidation Products
ASTM E1759-95(2003) Standard Test Method for Isoaspartic Acid in Proteins: Method for the Determination of Asparagine Deamidation Products
ASTM D6499-12 Standard Test Method for The Immunological Measurement of Antigenic Protein in Natural Rubber and its Products
ASTM E45-05e1 Standard Test Methods for Determining the Inclusion Content of Steel
ASTM E45-05 Standard Test Methods for Determining the Inclusion Content of Steel
ASTM E45-11 Standard Test Methods for Determining the Inclusion Content of Steel
ASTM E45-11a Standard Test Methods for Determining the Inclusion Content of Steel
ASTM E45-05e3 Standard Test Methods for Determining the Inclusion Content of Steel
ASTM E45-13 Standard Test Methods for Determining the Inclusion Content of Steel
ASTM E45-97(2002) Standard Test Methods for Determining the Inclusion Content of Steel
ASTM D8238-18(2023) Standard Test Method for Immunological Assay to Quantify Extractable Guayule Natural Rubber (GNR) Proteins

Danish Standards Foundation, Method for Determination of Protein Content in Food

DS/CEN/TS 15633-2:2013 Foodstuffs - Detection of food allergens by immunological methods - Part 2: Quantitative determination of hazelnut with an enzyme immunoassay using monoclonal antibodies and bicinchoninic acid-protein detection
DS/ISO 9622:2000 Whole milk - Determination of milkfat, protein and lactose content - Guidance on the operation of mid-infrared instruments
DS/CEN/TS 15633-3:2012 Foodstuffs - Detection of food allergens by immunological methods - Part 3: Quantitative determination of hazelnut with an enzyme immunoassay using polyclonal antibodies and Lowry protein detection
DS/EN 15948:2012 Cereals - Determination of moisture and protein - Method using Near-Infrared-Spectroscopy in whole kernels
DS/CEN ISO/TS 16634-2:2009 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals, pulses and milled cereal products

国家药监局, Method for Determination of Protein Content in Food

YY/T 1805.3-2022 Tissue engineering medical device product collagen Part 3: Collagen content detection based on characteristic peptide determination - liquid chromatography-mass spectrometry
YY/T 0616.7-2020 Disposable medical gloves Part 7: Immunological determination of antigenic protein content

Anhui Provincial Standard of the People's Republic of China, Method for Determination of Protein Content in Food

DB34/T 1537-2011 Determination of Curcumin in food Liquid chromatography

Professional Standard - Energy, Method for Determination of Protein Content in Food

NB/SH/T 0253-2021 Coulometry for Determination of Total Sulfur Content in Light Petroleum Products

IT-UNI, Method for Determination of Protein Content in Food

UNI EN 15948-2021 Cereals - Determination of moisture and protein - Method using Near-Infrared Spectroscopy in whole kernels

国家质量监督检验检疫总局, Method for Determination of Protein Content in Food

SN/T 4015-2013 Method for determination of columnar leukomycin residues in exported animal-derived foods by liquid chromatography-mass spectrometry/mass spectrometry
SN/T 0601-2015 Method for determination of insecticide residues in food for export by liquid chromatography-mass spectrometry/mass spectrometry

Guangxi Provincial Food Standard of the People's Republic of China, Method for Determination of Protein Content in Food

DBS45/ 067-2020 Determination of rubusoside content in sweet tea in food safety local standard

Association of Official Analytical Chemists (AOAC), Method for Determination of Protein Content in Food

AOAC 962.16 AOAC Official Method 962.16 Sulfurous Acid (Total) in Food Modified Monier-Williams Method

BELST, Method for Determination of Protein Content in Food

STB GOST R 51650-2001 Food stuffs. Methods for determination of benz(a)pyren fraction of total mass

Qinghai Provincial Food Standard of the People's Republic of China, Method for Determination of Protein Content in Food

DBS63/ 0011-2021 Determination of anthocyanin content in Heiguoqi, a local food safety standard

Henan Provincial Standard of the People's Republic of China, Method for Determination of Protein Content in Food

DB41/T 1355-2016 Determination method of hexaflumuron content in pesticide products

Agricultural Standard of the People's Republic of China, Method for Determination of Protein Content in Food

农业部869号公告-2-2007 Food safety detection of genetically modified organisms and derived products Method of target protein digestive stability in simulative gastric and intestinal fluid

Hebei Provincial Standard of the People's Republic of China, Method for Determination of Protein Content in Food

DB13/T 5071-2019 Determination of 1,4-butanediol content in food contact paints and coatings by gas chromatography-mass spectrometry