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semi-quantitative protein
semi-quantitative protein, Total:264 items.
In the international standard classification, semi-quantitative protein involves: Analytical chemistry, Milk and milk products, Beverages, Cereals, pulses and derived products, Laboratory medicine, Processes in the food industry, Textile fibres, General methods of tests and analysis for food products, Fruits. Vegetables, Organic chemicals, Food products in general, Water quality, Animal feeding stuffs, Protection against fire, Biology. Botany. Zoology, Products of the chemical industry, Medical equipment.
Professional Standard - Agriculture, semi-quantitative protein
- NY/T 3-1982 Method for determination of crude protein in cereals and beans seeds(Semi-micro kjeldahl method)
- GB 2905-1982 Determination of crude protein in cereal and bean crop seeds (semi-micro Kjeldahl method)
- 220药典 三部-2020 Content Determination Method 0731 Protein Content Determination Method
- 242药典 三部-2020 Content Determination Method 3121 Determination of Human Albumin Polymer
- 215药典 四部-2015 3100 Content Determination 3121 Determination of Human Albumin Polymer
- 203药典 四部-2020 3100 Content Determination 3121 Determination of Human Albumin Polymer
- 291药典 三部-2020 Bioassay 3411 Determination of Bovine Serum Albumin Residues
- 219药典 三部-2010 Appendix Ⅷ ⅧI Determination of Bovine Serum Albumin Residues
- 209药典 三部-2010 Appendix VII VIIK Determination of Aluminum Residues in Human Serum Albumin
- NY/T 1205-2006 Method for determination of water solubale protein in soybean
- 2330药典 二部-2010 Appendix VII M Determination of protein content
- 247药典 四部-2015 3400 Bioassay 3411 Bovine Serum Albumin Residue Determination
- 240药典 四部-2020 3400 Bioassay 3411 Bovine Serum Albumin Residue Determination
- 201药典 三部-2015 Content Determination Method 0731 General Principles of Protein Content Determination Method 50
- 223药典 三部-2015 Content Determination Method 3121 General Principles of Human Albumin Polymer Determination Method 61
- 92药典 四部-2020 0700 Other Determination Methods 0731 Determination of Protein Content
- 111药典 四部-2015 0700 Other Determination Methods 0731 Determination of Protein Content
- 266药典 三部-2015 Bioassay 3411 General Rules for Determination of Bovine Serum Albumin Residues 111
- 263药典 三部-2020 Determination of Chemical Residues 3208 Determination of Aluminum Residues in Human Serum Albumin
- 229药典 四部-2015 3200 Determination of Chemical Residues 3208 Determination of Aluminum Residues in Human Serum Albumin
- 220药典 四部-2020 3200 Determination of Chemical Residues 3208 Determination of Aluminum Residues in Human Serum Albumin
- ZB X 66026-1987 Total Nitrogen and Crude Protein Determination
ES-AENOR, semi-quantitative protein
German Institute for Standardization, semi-quantitative protein
- 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 10472:1996 Determination of casein and whey protein contents of milk and milk products - Electrophoretic method
- DIN 10470:2011-07 Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
- DIN 10470:2011 Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
- DIN 10470:1999 Determination of whey protein content and casein content in total protein of milk and milk products - Derivative spectroscopic method
- DIN ISO 5550:2020-12 Caseins and caseinates - Determination of moisture content (Reference method) (ISO 5550:2006)
- DIN 10466:2001-09 Determination of whey protein content in total protein of milk and milk products - Polarographic method
- 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 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 10472:1996-06 Determination of casein and whey protein contents of milk and milk products - Electrophoretic method
- DIN EN ISO 21415-2:2008 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means (ISO 21415-2:2006); English version of DIN EN ISO 21415-2:2008-04
- DIN ISO 5550:2020 Caseins and caseinates - Determination of moisture content (Reference method) (ISO 5550:2006)
- DIN 10466:2001 Determination of whey protein content in total protein of milk and milk products - Polarographic method
- 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 5546:2020-12 Caseins and caseinates - Determination of pH (Reference method) (ISO 5546:2010)
- DIN EN ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
- DIN ISO 5545:2020-12 Rennet caseins and caseinates - Determination of ash (Reference method) (ISO 5545:2008)
- DIN ISO 5546:2020 Caseins and caseinates - Determination of pH (Reference method) (ISO 5546:2010)
- 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 EN ISO 8968-4:2002 Milk - Determination of nitrogen content - Part 4: Determination of the non-protein-nitrogen content (ISO 8968-4:2001); German version EN ISO 8968-4:2001
- DIN EN ISO 8968-5:2002 Milk - Determination of nitrogen content - Part 5: Determination of protein-nitrogen content (ISO 8968-5:2001); German version EN ISO 8968-5:2001
Japanese Industrial Standards Committee (JISC), semi-quantitative protein
RU-GOST R, semi-quantitative protein
- GOST R 51470-1999 Caseins and caseinates. Method for determination of protein content
- GOST R 51464-1999 Caseins and caseinates. Method for determination of water content
- GOST R 51465-1999 Caseins and caseinates. Determination of scorched particles content
- GOST R 52993-2008 Caseins and caseinates. Determination of moisture content (Reference method)
- GOST R 51469-1999 Caseins and caseinates. Photometric method for determination of lactose content
- GOST 10846-1991 Grain and products of its processing. Method for determination of protein
- GOST R 51463-1999 Rennet caseins and caseinates. Method for determination of ASH content
- GOST 31978-2012 Caseins and caseinates. Method for determination of pH
- GOST R 51467-1999 Caseins and caseinates. Method for determination of pH
- GOST R 51454-1999 Caseins and caseinates. Method of determination of nitrate and nitrite contents
- GOST 30648.2-1999 Infant milk products. Methods for determination of total protein
- GOST R 54478-2011 Grain. Methods of determination quantity and quality of gluten in wheat
Korean Agency for Technology and Standards (KATS), semi-quantitative protein
International Organization for Standardization (ISO), semi-quantitative protein
- ISO 5549:1978 Caseins and caseinates; Determination of protein content (Reference method)
- ISO 5550:2006 Caseins and caseinates - Determination of moisture content (Reference method)
- ISO 5550:2006|IDF 78:2006 Caseins and caseinates — Determination of moisture content (Reference method)
- ISO 5550:1978 Caseins and caseinates; Determination of water content (Reference method)
- ISO 5739:1983 Caseins and caseinates; Determination of scorched particles content
- ISO 5548:2004 Caseins and caseinates - Determination of lactose content - Photometric method
- ISO 5548:2004|IDF 106:2004 Caseins and caseinates — Determination of lactose content — Photometric method
- ISO 5548:1980 Caseins and caseinates; Determination of lactose content; Photometric method
- ISO 5550:2006 | IDF 78:2006 Caseins and caseinates — Determination of moisture content (Reference method)
- ISO 5548:2004 | IDF 106:2004 Caseins and caseinates — Determination of lactose content — Photometric method
- ISO 5543:2004 | IDF 127:2004 Caseins and caseinates — Determination of fat content — Gravimetric method (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 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 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
- ISO 5739:2003 | IDF 107:2003 Caseins and caseinates — Determination of contents of scorched particles and of extraneous matter
- ISO 5739:2003|IDF 107:2003 Determination of casein and caseinate coke particles and foreign matter content
- ISO 21415-2:2015 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means
- ISO 20483:2006 Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl method
- ISO 21415-2:2006 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means
- 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 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 21415-1:2006 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method
- ISO 5546:1979 Caseins and caseinates; Determination of pH (Reference method)
- 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 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
- ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method)
- ISO 5546:2010 | IDF 115:2010 Caseins and caseinates — Determination of pH (Reference method)
- ISO 5546:2010|IDF 115:2010 Determination of pH value of casein and caseinate (standard method)
- ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method)
- ISO 5545:2008|IDF 90:2008 Determination of abomasal casein and caseinate ash (reference method)
- ISO 5545:2008 | IDF 90:2008 Rennet caseins and caseinates — Determination of ash (Reference method)
- ISO 8195:1987 Caseins and caseinates; Determination of nitrate and nitrite contents; Method by cadmium reduction and spectrometry
- ISO 8968-5:2001 Milk - Determination of nitrogen content - Part 5: Determination of protein-nitrogen content
- ISO 8968-5:2001|IDF 20-5:2001 Determination of milk nitrogen content Part 5: Determination of protein nitrogen content
KR-KS, semi-quantitative protein
- KS H ISO 5549-2021 Caseins and caseinates — Determination of protein content(Reference method)
- KS H ISO 5739-2021 Caseins and caseinates — Determination of scorched particles content
- KS H ISO 5548-2020 Caseins and caseinates-Determination of lactose content-Photometric method
- KS H 1204-2022 Testing method for crude proteins content
- KS H ISO 5543-2021 Caseins and caseinates — Determination of fat content — Gravimetric method(Reference method)
- KS H ISO 5546-2021 Caseins and caseinates — Determination of pH(Reference method)
- KS H ISO 5545-2021 Rennet caseins and caseinates —Determination of ash(Reference method)
- KS H ISO 8195-2001 Caseins and caseinates-Determination of nitrate and nitrite contents-Method by cadmium reduction and spectrometry
RO-ASRO, semi-quantitative protein
- STAS 21/6-1973 OILSEED RESIDUES Determination of protein of protein brut content
- STAS 2213/17-1976 SWEETS Determination of total proteinic content and milk proteinic substance content
- STAS 9597/3-1974 COMBINED FORAGES Determination of rough protein content
- STAS 9844/1-1983 TEXTILES Quantitative chemical analysis of binary mixtures of protein fibres and non protein fibres
- STAS 6356-1976 MILK AND MILK PRODUCTS Proteic substances determinat ion
- STAS 6182/44-1977 WIN E Determination of proteins
- STAS 6283/4-1984 CEREALS Determination of raw protein content
- STAS SR 4895-6-1997 Tobacco and tobacco prodocts Determination of total proteins content (albumines)
- STAS SR 13325-1995 Animal feeding stuffs - Determination of total nitrogen content and calculation of crude protein content
AT-ON, semi-quantitative protein
Lithuanian Standards Office , semi-quantitative protein
- LST ISO 5549:2001 Caseins and caseinates. Determination of protein content (Reference method) (identical ISO 5549:1978)
- LST ISO 5548:2004 Caseins and caseinates. Determination of lactose content. Photometric method (idt ISO 5548:2004)
- LST ISO 5543:2004 Caseins and caseinates. Determination of fat content. Gravimetric method (Reference method) (idt ISO 5543:2004)
- LST ISO 5739:2003 Caseins and caseinates. Determination of contents of scorched particles and of extraneous matter (idt ISO 5739:2003)
British Standards Institution (BSI), semi-quantitative protein
- 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 ISO 5550:2006 Caseins and caseinates - Determination of moisture content (Reference method)
- BS ISO 5548:2004 Caseins and caseinates - Determination of lactose content - Photometric methods
- 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 21415-1:2007 Wheat and wheat flour - Gluten content - Determination of wet gluten by a manual method
- 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 ISO 5543:2004 Caseins and caseinates - Determination of fat content - Gravimetric method (reference method)
- BS ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
- BS 6248-11:1987 Caseins and caseinates. Method for determination of nitrate and nitrite contents
- BS ISO 17997-2:2005 Milk - Determination of casein-nitrogen content - Direct method
- BS EN ISO 8968-5:2002 Milk. Determination of nitrogen content. Determination of protein-nitrogen content
- BS ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method)
- BS EN ISO 8968-4:2002 Milk. Determination of nitrogen content. Determination of non-protein nitrogen content
- 20/30376375 DC BS ISO 23319. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
- BS ISO 17997-2:2004 Milk. Determination of casein-nitrogen content - Direct method
- BS EN ISO 23319:2022 Tracked Changes. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
- BS ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method)
- BS 3985:2003 Haemiglobincyanide (cyanmethaemoglobin) preparation as a standard for spectrometric haemoglobinometry
Association Francaise de Normalisation, semi-quantitative protein
- NF V04-388*NF ISO 5548:2008 Caseins and caseinates - Determination of lactose content - Photometric method.
- NF V04-389:1985 Caseins and caseinates. Determination of scorched particles content.
- NF V04-387:1985 Caseins and caseinates. Determination of protein content (reference method).
- NF ISO 5548:2008 Caséines et caséinates - Détermination de la teneur en lactose - Méthode photométrique
- NF V04-382:1988 Caseins and caseinates. Determination of fat content. Gravimetric method (reference method).
- NF V04-382:2008 Caseins and caseinates - Determination of fat content - Gravimetric method (Reference method).
- NF ISO 5550:2007 Caséines et caséinates - Détermination de la teneur en humidité (méthode de référence)
- NF EN ISO 8968-4:2016 Lait et produits laitiers - Détermination de la teneur en azote - Partie 4 : détermination de la teneur en azote protéique et non protéique et calcul de la teneur en protéines vraies (Méthode de référence)
- NF EN ISO 23319:2022 Fromages et fromages fondus, caséines et caséinates - Détermination de la teneur en matière grasse - Méthode gravimétrique
- 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 V04-558*NF EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method
- NF V04-384*NF ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method).
- NF ISO 5546:2010 Caséines et caséinates - Détermination du pH (Méthode de référence)
- NF V04-390:1988 Caseins and caseinates. Determination of nitrate and nitrite contents. Method by cadmium reduction and spectrometry.
- NF ISO 5545:2008 Caséines présure et caséinates - Détermination des cendres (Méthode de référence)
CZ-CSN, semi-quantitative protein
VN-TCVN, semi-quantitative protein
- 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
- TCVN 5537-1991 Sweetened condensed milk.Determination of total protein content
- TCVN 7871-2-2008 Wheat and wheat flour.Gluten content.Part 2: Determination of wet gluten by mechanical means
International Dairy Federation (IDF), semi-quantitative protein
- IDF 78-2006 Caseins and caseinates. Determination of moisture content (Reference method)
- IDF 107-2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
- IDF 90-2008 Rennet caseins and caseinates - Determination of ash (Reference method)
CEN - European Committee for Standardization, semi-quantitative protein
- EN ISO 8968-4:2001 Milk - Determination of Nitrogen Content - Part 4: Determination of Non-Protein Nitrogen Content
Professional Standard - Medicine, semi-quantitative protein
HU-MSZT, semi-quantitative protein
IN-BIS, semi-quantitative protein
Professional Standard - Textile, semi-quantitative protein
- FZ/T 50018-2013 Determination of the protein content of the protein viscose fiber
未注明发布机构, semi-quantitative protein
- 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 3985:2003(2008) Haemiglobincyanide (cyanmethaemoglobin) preparation as a standard for spectrometric haemoglobinometry
ES-UNE, semi-quantitative protein
- 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)
Standard Association of Australia (SAA), semi-quantitative protein
- 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)
TN-INNORPI, semi-quantitative protein
AENOR, semi-quantitative protein
Taiwan Provincial Standard of the People's Republic of China, semi-quantitative protein
- CNS 3449-1988 Methods of Test for Milk and Milk Products: The Quantitive Analysis of Protein
European Committee for Standardization (CEN), semi-quantitative protein
- EN ISO 21415-2:2008 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means
- 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 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
Danish Standards Foundation, semi-quantitative protein
- DS/ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, semi-quantitative protein
- GB/T 15673-2009 Determination of crude protein in edible mushroom
- GB/T 15673-1995 Method for determination of crude protein in edible fungi
- GB/T 17811-1999 Determination of digestibility in animal protein feeds--Pepsin method
- GB/T 21704-2008 Determination of non-protein-nitrogen content in milk and dairy products
- GB/T 17811-2008 Determination of pepsin digestibility in animal protein feeds.Filtration method
- GB/T 5009.5-2003 Determination of protein in foods
PL-PKN, semi-quantitative protein
Hainan Provincial Standard of the People's Republic of China, semi-quantitative protein
ZA-SANS, semi-quantitative protein
American National Standards Institute (ANSI), semi-quantitative protein
PT-IPQ, semi-quantitative protein
- NP 1986-1991 Milks Determination of protein content. Kjeldahl technique
GOSTR, semi-quantitative protein
- GOST 34454-2018 Dairy products. Determination of protein content by the Kjeldahl method
- GOST 34551-2019 Сonfectionery. Method for determination of mass fraction of protein
Professional Standard - Public Safety Standards, semi-quantitative protein
- GA/T 52-1993 Protein foam fire extinguishing agent and fluoroprotein foam fire extinguishing agent quality classification
Professional Standard - Business, semi-quantitative protein
国家药品监督管理局, semi-quantitative protein
YU-JUS, semi-quantitative protein
- JUS E.B8.031-1978 Specification ofwheatfor milling industry. Determination ofraw protein content
国家市场监督管理总局、中国国家标准化管理委员会, semi-quantitative protein
- GB/T 38086-2019 Determination of metallothionein (MT) in biological samples
Group Standards of the People's Republic of China, semi-quantitative protein
- T/ZGKSL 009-2023 Test method for determination of collagen secreted from human cells induced by recombinant collagen
- T/ZGKSL 012-2023 Quality requirements for collagen products
- T/ZJBX 10-2021 Determination of the proportion of protein hydrolysates with relative molecular weight less than 1000u in protein feed
- T/CSIQ 77001-2020 Determination of α-Lactalbumin contents in dairy products— HPLC method
CU-NC, semi-quantitative protein
Hebei Provincial Standard of the People's Republic of China, semi-quantitative protein
国家药监局, semi-quantitative protein