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Egg white semi-dry

Egg white semi-dry, Total:60 items.

In the international standard classification, Egg white semi-dry involves: Cereals, pulses and derived products, Milk and milk products, Processes in the food industry, Meat, meat products and other animal produce, Microbiology, Animal feeding stuffs, Laboratory medicine, Sugar. Sugar products. Starch, Food products in general, Hospital equipment, Raw materials for rubber and plastics.


British Standards Institution (BSI), Egg white semi-dry

  • 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 4317-16:1981 Methods of test for cereals and pulses - Determination of dry gluten in wheat flour
  • BS ISO 12243:2003+A1:2012 Medical gloves made from natural rubber latex. Determination of water-extractable protein using the modified Lowry method

German Institute for Standardization, Egg white semi-dry

  • 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 10454:1983 Determination of protein content of caseins and caseinates; reference method

VN-TCVN, Egg white semi-dry

  • 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 7871-4-2008 Wheat and wheat ftour.Gluten content.Part 4: Determination of dry gluten from wet gluten by a rapid drying method

RU-GOST R, Egg white semi-dry

  • GOST R 51465-1999 Caseins and caseinates. Determination of scorched particles content
  • GOST R 57475-2017 Dried egg protein after extraction lysozyme. Specifications
  • GOST 13805-1976 Dry fermentation pepton for bacteriological objects. Specifications
  • GOST R 53861-2010 Products for healthful and dietetic purposes. Protein complex dry blends. General specifications
  • GOST 33933-2016 Products diet therapeutic and preventive nutrition diet. Protein complex dry blends. General specifications

Group Standards of the People's Republic of China, Egg white semi-dry

  • T/GDFPT 0010-2020 Technical specifications for the production of lyophilized protein products（Bean products、Collagen protein products、Egg products）

Professional Standard - Agriculture, Egg white semi-dry

International Organization for Standardization (ISO), Egg white semi-dry

  • ISO 21415-4:2006 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method
  • ISO 21415-3:2006 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying 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 5545:1978 Rennet caseins and caseinates; Determination of ash (Reference method)
  • ISO/TS 17837:2008 | IDF/RM 25: 2008 Processed cheese products — Determination of nitrogen content and crude protein calculation — Kjeldahl method
  • ISO 12243:2003 Medical gloves made from natural rubber latex - Determination of water-extractable protein using the modified Lowry method

IN-BIS, Egg white semi-dry

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, Egg white semi-dry

GOSTR, Egg white semi-dry

  • GOST 34621-2019 Foods for special dietary uses. Dry protein, protein-carbohydrate and carbohydrate-protein drinks for sports nutrition. General specifications

HU-MSZT, Egg white semi-dry

Professional Standard - Medicine, Egg white semi-dry

  • YY/T 1150-2009 General technical requirements for hemoglobin dry chemistry testing systems

NL-NEN, Egg white semi-dry

  • NEN 3760-1984 Cheese - Determination of the nitrogen content according to Kjeldahl - Calculation of the crude protein content

CU-NC, Egg white semi-dry

  • NC 82-12-1985 Fermentation Industry. "Torulaw Dried Fodder Yeast. GrossProtein Determination

ES-AENOR, Egg white semi-dry

RO-ASRO, Egg white semi-dry

  • STAS 13013-3-1994 Cereal, milled cereal and panlflcation products, biscuits and flour pastes. Raw protein determination

Korean Agency for Technology and Standards (KATS), Egg white semi-dry

  • KS M ISO 12243:2007 Medical gloves made from natural rubber latex－Determination of water-extractable protein using the modified Lowry method
  • KS M ISO 12243:2017 Medical gloves made from natural rubber latex — Determination of water-extractable protein using the modified Lowry method

Standard Association of Australia （SAA）, Egg white semi-dry

  • AS 2300.10.6:1991 Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - Determination of free acidity of caseins
  • AS 2300.10.3:1991 Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - Assessment of colour of caseins
  • AS 2300.10.5:1991 Methods of chemical and physical testing for the dairying industry - Caseins, caseinates and coprecipitates - Determination of particle-size distribution in caseins

American Society for Testing and Materials (ASTM), Egg white semi-dry

  • ASTM D5712-05 Standard Test Method for Analysis of Aqueous Extractable Protein in Natural Rubber and Its Products Using the Modified Lowry Method

Association Francaise de Normalisation, Egg white semi-dry

  • NF V04-021*NF ISO 15163:2012 Milk and milk products - Calf rennet and adult bovine rennet - Determination by chromatography of chymosin and bovine pepsin contents.

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