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protein content in food

protein content in food, Total:247 items.

In the international standard classification, protein content in food involves: Fruits. Vegetables, Milk and milk products, Food products in general, Biology. Botany. Zoology, General methods of tests and analysis for food products, Meat, meat products and other animal produce, Cereals, pulses and derived products, Processes in the food industry, Animal feeding stuffs, Edible oils and fats. Oilseeds, Tobacco, tobacco products and related equipment, Wood, sawlogs and sawn timber, Adhesives, Spices and condiments. Food additives, Products of the chemical industry, Paint ingredients, Medical equipment, Laboratory medicine, Sugar. Sugar products. Starch, Measurement of volume, mass, density, viscosity, Quality, Prepackaged and prepared foods.

Professional Standard - Commodity Inspection, 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 2545-2010 Testing method of thermal denaturation protein in animal derived food
SN/T 1113-2002 Determination method of phycocyanin and chlorophyll content in spirulina powder for import and export
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 2497.20-2010 Test method of import and export dangerous chemicals-Part 20: Determination of protein content using Bradford method
SN/T 1961.3-2012 Detection of allergen compenents infood.Part 3:Protocol of the Enzyme-linked immunosorbent assay for detelting buckwheat protein component
SN/T 1547-2005 Determination of formaldehyde in food for import and export - Liquid chromatographic method
SN/T 3727-2013 Determination of iodide content in foods for export.Ion chromatography

HU-MSZT, protein content in food

German Institute for Standardization, protein content in food

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 10470:2011-07 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 10466:2001-09 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 10472:1996 Determination of casein and whey protein contents of milk and milk products - Electrophoretic 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 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 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 EN ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
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 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 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 EN ISO 16634-2:2016-11 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); German version EN ISO 16634...
DIN EN 14663:2006 Foodstuffs - Determination of vitamin B6 (including its glycosylated forms) by HPLC; English version of DIN EN 14663:2006-03
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 10473:1997-12 Determination of acid soluble <beta>-lactoglobulin content of heat-treated milk - Reversed phase, high performance liquid chromatographic method
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 EN 1376:1996 Foodstuffs - Determination of saccharin in table top sweetener preparations - Spectrometric method; German version EN 1376:1996
DIN EN ISO 8968-1:2014-06 Milk and milk products - Determination of nitrogen content - Part 1: Kjeldahl principle and crude protein calculation (ISO 8968-1:2014); German version EN ISO 8968-1:2014
DIN EN ISO 21572:2020 Foodstuffs - Molecular biomarker analysis - Immunochemical methods for the detection and quantification of proteins (ISO 21572:2019)
DIN 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; German version EN 12014-5:1997
DIN EN 1378:1996 Foodstuffs - Determination of aspartame in table top sweetener preparations - Method by high performance liquid chromatography; German version EN 1378:1996

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, protein content in food

GB/T 15673-2009 Determination of crude protein in edible mushroom
GB/T 5009.5-2003 Determination of protein in foods
GB/T 14771-1993 Method for determination of protein content in foods
GB/T 21704-2008 Determination of non-protein-nitrogen content in milk and dairy products
GB/T 15673-1995 Method for determination of crude protein in edible fungi
GB/T 5009.194-2003 Determination of immunoglobulin in health foods
GB/T 31578-2015 Inspection of grain and oils.Determination of crude protein content in grain and its products.Combustion method according to the Dumas principle
GB/T 5009.208-2008 Determination of biogenic amine in foods
GB/T 5009.215-2008 Determination of organotins in foods
GB/T 5009.191-2006 Determination of chloropropanols in foods
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 5009.170-2003 Determination of melatonin in health foods
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 5009.191-2003 Determination of 3-monochloro-1,2-propane-diol in foods
GB/T 5009.190-2006 Determination of indicator polychlorinated biphenyls in foods
GB/T 5009.195-2003 Determination of chromium picolinate in health foods

IN-BIS, protein content in food

CEN - European Committee for Standardization, protein content in food

EN ISO 8968-4:2001 Milk - Determination of Nitrogen Content - Part 4: Determination of Non-Protein Nitrogen Content
EN ISO 8968-1:2001 Milk - Determination of Nitrogen Content - Part 1: Kjeldahl Method

AT-ON, 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

Taiwan Provincial Standard of the People's Republic of China, protein content in food

CNS 5035-1986 Method of Test for Crude Protein in Food
CNS 6511-2008 Method of test for meat and meat products - Determination of crude protein content
CNS 9638-1982 Method of Test for Calcium and Phosphorus in Food Stuff
CNS 14836-2004 Method of test for Lycopene in food
CNS 8859-1990 Method of Test for Determining of Vitamin A Content for Foodstuff
CNS 12724-1990 Method of Test for Determining of Vitamin E Content for Foodstuff
CNS 6610-2008 Method of test for meat and meat products - Determination of soybean flour and soy protein concentrate 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

Professional Standard - Agriculture, protein content in food

GB/T 5009.5-1985 Determination method of protein in food
GB 5009.5-2010(XG1-2014) Amendment No. 1 of "National Food Safety Standard for the Determination of Protein in Food"
244药典三部-2020 Content Determination Method 3123 Determination of Glycine Content in Human Immunoglobulin
217药典四部-2015 3100 Content Determination Method 3123 Determination Method of Glycine Content in Human Immunoglobulin
205药典四部-2020 3100 Content Determination Method 3123 Determination Method of Glycine Content in Human Immunoglobulin
SN/T 5071-2018 Determination of 19 Non-protein Nitrogenous Compounds in Export Food by Liquid Chromatography-Mass Spectrometry/Mass Spectrometry
225药典三部-2015 Content Determination Method 3123 General Rules for Determination of Glycine Content in Human Immunoglobulin 62
192药典三部-2010 Appendix VI VIS Determination of Glycine Content in Human Immunoglobulin
246药典三部-2020 Content Determination Method 3125 Histamine Determination of Free Phosphate Histamine in Human Immunoglobulin
219药典四部-2015 3100 Content Determination 3125 Histamine Free Phosphate Histamine Determination in Human Immunoglobulin
207药典四部-2020 3100 Content Determination 3125 Histamine Free Phosphate Histamine Determination in Human Immunoglobulin
661药典第一增补本-2010 Three revised appendices Appendix VI s Determination of glycine content in human immunoglobulin
243药典三部-2020 Content Determination Method 3122 Human Immunoglobulin Products IgG Monomer plus Dimer Determination Method
216药典四部-2015 3100 Content Determination Method 3122 Human Immunoglobulin Products IgG Monomer plus Dimer Determination Method
204药典四部-2020 3100 Content Determination Method 3122 Human Immunoglobulin Products IgG Monomer plus Dimer Determination Method
227药典三部-2015 Content Determination Method 3125 Histamine General Rules for Determination of Free Histamine Phosphate in Human Immunoglobulin 63
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
224药典三部-2015 Content Determination Method 3122 Human Immunoglobulin Products IgG Monomer Plus Dimer Assay General Rules 61

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

GB/T 38086-2019 Determination of metallothionein (MT) in biological samples
GB/T 38339-2019 Determination of phosphorus content in fluorescent brightener products
GB/T 41366-2022 Livestock and poultry meat quality testing—Determination of moisture, protein and fat—Near-infrared spectroscopy method

European Committee for Standardization (CEN), 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 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
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)
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 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

National Health Commission of the People's Republic of China, 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 5009.224-2016 Determination of Trypsin Inhibitor Activity in Soybean Products of National Food Safety Standard
GB 5009.215-2016 National Food Safety Standards Determination of Organotin Content in Food
GB 5009.190-2014 Determination of indicative polychlorinated biphenyl content in food according to national food safety standards
GB 5009.191-2016 Determination of content of chloropropanol and its fatty acid ester in food safety national standard

VN-TCVN, protein content in food

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 3705-1990 Aquatic products.Method for the determination of total nitrogen and protein content
TCVN 7253-2003 Tobacco and tobacco products.Determination of nitrogen protein content
TCVN 8766-2011 Milk and milk products.Determination of protein content.Acid orange 12 dye-binding method

TN-INNORPI, protein content in food

NT 14.51-1983

AENOR, protein content in food

UNE 34827:1983 DETERMINATION OF THE CASEIN CONTENT OF MILK.
UNE 34871:1986 PROCESSED CHEESE PRODUCTS. DETERMINATION OF THE PROTEIN CONTENT.
UNE-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)

CZ-CSN, 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 56 0512-12-1995 Methods of milled produets analysis - Part 12: Determination of protein content
CSN 56 0073-1972 Determination of tin content in food roducts
CSN 57 0105 Cast.5-1984 Powdered and condensed milk products. Testing methods. Determination of protein content

British Standards Institution (BSI), protein content in food

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 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 21415-3:2007 Wheat and wheat flour - Gluten content - Determination of dry gluten from wet gluten by an oven drying 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 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
20/30376375 DC BS ISO 23319. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
BS EN ISO 23319:2022 Tracked Changes. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
BS EN ISO 16634-2:2016 Tracked Changes. 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
DD ISO/TS 17837:2008 Milk and milk products. Determination of nitrogen content and crude protein calculation. Kjeldahl method
BS EN ISO 8968-1:2014 Milk and milk products. Determination of nitrogen content. Kjeldahl principle and crude protein calculation
BS ISO 9622:2000 Whole milk - Determination of milkfat, protein and lactose content - Guidance on the operation of mid-infrared instruments
BS ISO 9622:2013 Milk and liquid milk products. Guidelines for the application of mid-infrared spectrometry
BS EN ISO 21572:2019 Foodstuffs. Molecular biomarker analysis. Immunochemical methods for the detection and quantification of proteins
BS 5766-15:1997 Methods for analysis of animal feeding stuffs. Determination of soluble nitrogen content after treatment with pepsin in dilute hydrochloric acid

AR-IRAM, protein content in food

IRAM 15 707-1963

ZA-SANS, protein content in food

SANS 1159:2003 The production of pre-cooked frozen foods containing protein
SANS 6039:2005 Amylaceous and proteinaceous matter detection in wood adhesives
SANS 9622:2005 Whole milk - Determination of milkfat, protein and lactose content - Guidance on the operation of mid-infrared instruments

International Organization for Standardization (ISO), protein content in food

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 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 23319:2022 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
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/TS 17837:2008 Processed cheese products - Determination of nitrogen content and crude protein calculation - Kjeldahl 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 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/TS 17837:2008 | IDF/RM 25: 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 8968-1:2014 Milk and milk products - Determination of nitrogen content - Part 1: Kjeldahl principle and crude protein calculation
ISO 8968-1:2014 | IDF 20-1:2014 Milk and milk products — Determination of nitrogen content — Part 1: Kjeldahl principle and crude protein calculation

Group Standards of the People's Republic of China, protein content in food

T/CSIQ 77001-2020 Determination of α-Lactalbumin contents in dairy products— HPLC method
T/CIFST 006-2021 Detection of lactoferrin in foods —— enzyme-linked immunosorbent assay 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/TDSTIA 028-2022 Determination of osteopontin in foods for infants and young children, milk and milk products -High performance liquid chromatograph
T/LNIQA 010-2023 Determination of methylselenocysteine and selenomethionine in selenium-enriched foods
T/GXAS 357-2022 Rapid screening of protein content in fresh wet rice noodles by near infrared spectroscopy
T/SATA 057-2023 Determination of silicon dioxide in foods Gravimetric method
T/CCAA 70-2023 Determination of lactoferrin in bovine infant formula by liquid chromatography tandem mass spectrometry
T/SHRH 031-2020 Anti-wrinkly and Firming Lifting Efficacy Test of Cosmetics - In vitro test Method of Collagen I Contents with fibroblasts

Association Francaise de Normalisation, protein content in food

NF V47-101:1993 Agricultural and food produits. Determination of lactic acid L(+) content of egg products.
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 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 V47-100:1993 Agricultural and food products. Determination of D3-hydroxybutyric acid 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 V03-767-2*NF 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
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 EN ISO 16634-1:2008 Produits alimentaires - Détermination de la teneur en azote total par combustion selon le principe Dumas et calcul de la teneur en protéines brutes - Partie 1 : graines oléagineuses et aliments des animaux
NF V04-407:2002 Meat, meat product and fishery products - Determination of nitrogen content and calculation of the protein content - Kjeldahl method.
NF EN ISO 14244:2016 Tourteaux de graines oléagineuses - Détermination de la teneur en protéines solubles en solution d'hydroxyde de potassium
NF EN ISO 8968-1:2014 Lait et produits laitiers - Détermination de la teneur en azote - Partie 1 : méthode Kjeldahl et calcul de la teneur en protéines brutes
NF EN ISO 21572:2019 Produits alimentaires - Analyse des biomarqueurs moléculaires - Méthodes immunochimiques pour la détection et la quantification des protéines
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 V03-003:2001 Foodstuffs - Detection of irradiated food containing cellulose by ESR spectroscopy
NF V03-003:1997 FOODSTUFFS. DETECTION OF IRRADIATED FOOD CONTAINING CELLULOSE. METHOD BY ESR SPECTROSCOPY. (EUROPEAN STANDARD EN 1787).
NF V03-000:1997 FOODSTUFFS. DETECTION OF IRRADIATED FOOD CONTAINING FAT. GAS CHROMATOGRAPHIC ANALYSIS OF HYDROCARBONS. (EUROPEAN STANDARD EN 1784).

未注明发布机构, protein content in food

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)

ES-UNE, 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 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)
UNE-EN ISO 21572:2020 Foodstuffs - Molecular biomarker analysis - Immunochemical methods for the detection and quantification of proteins (ISO 21572:2019)

Standard Association of Australia （SAA）, 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 ISO 8968.1:2021 Milk and milk products — Determination of nitrogen content, Part 1: Kjeldahl principle and crude protein calculation

PL-PKN, protein content in food

PN C04288-14-1987 Technical fats Methods of testing Determination of protein content
PN BN 8090-01-1966
PN R66163-1962 Determination of the water contents in the oil-seeds, cakes and schats
PN A04017-1964 Food products Determination of sorbic acid contents
PN A75022-1962 Food products Determina?ion o{ sulphur dioxide content

IX-FAO, protein content in food

CAC/GL 4-1989(En) General guidelines for vegetable protein products (VPP) used in food
CAC/GL 4-1989(Ch) General guidelines for vegetable protein products (VPP) used in food
CAC/GL 4-1989 Codex general guidelines for the utilization of vegetable protein products (VPP) in foods
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

RO-ASRO, protein content in food

STAS 6356-1976 MILK AND MILK PRODUCTS Proteic substances determinat ion
STAS SR 4895-6-1997 Tobacco and tobacco prodocts Determination of total proteins content (albumines)
STAS 6514-1975 FISH AND FISH PRODUCTS Determination of total proteic matters
STAS 5955-1986 CANNED FOOD Lead determination
STAS 12311-1985 Agroalimentary products FLOUR Determination of potassium 40 content
STAS 12379-1985 Agroalimentary products. Flour Determination of 226 radium content

其他未分类, protein content in food

BJS 201915

GOSTR, protein content in food

GOST 34454-2018 Dairy products. Determination of protein content by the Kjeldahl method

Professional Standard - Tobacco, protein content in food

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

Lithuanian Standards Office , protein content in food

LST 1984-2006 Foodstuffs - Determination of preservatives content in fatty foods
LST 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)

RU-GOST R, protein content in food

GOST R 55246-2012 Milk and milk products. Determination of non-protein nitrogen content by Kjeldahl method
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 32740-2014 Foodstuffs of processed poultry eggs. Determination of lipid phosphorus content by colorimetric method
GOST R 57108-2016 Specialized food products. Order to control the content of nanomaterials in food
GOST ISO/TS 17837-2013 Processed cheese products. Determination of nitrogen content and crude protein calculation. Kjeldahl method
GOST 32886-2014 Foodstuffs of processed poultry eggs. Determination of cholesterol content by gas chromatographic method
GOST R 57477-2017 Foodstuffs of processed poultry eggs. Determination of beta-hydroxibutyiric acid content by colorimetric method
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 1594-1969 Apparatus for quantitative determination of water content in petroleum, food and other products. Specifications

Danish Standards Foundation, protein content in food

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
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
DS/ISO 9622:2000 Whole milk - Determination of milkfat, protein and lactose content - Guidance on the operation of mid-infrared instruments

Jiangsu Provincial Food Standard of the People's Republic of China, 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

International Dairy Federation (IDF), protein content in food

IDF/RM 25-2008 Milk and milk products - Determination of nitrogen content and crude protein calculation - Kjeldahl method
IDF 20-1-2014 Milk and milk products - Determination of nitrogen content - Part 1: Kjeldahl principle and crude protein calculation

YU-JUS, 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.K8.050-1997 Vegetable fats and oils - Determination of total fat content in mayonnaise and related products
JUS E.K8.049-1997 Vegetable fats and oils - Determination of eggyolk content in mayonnaise and related products - Spectrophotometric anafysis (Routine method)

CH-SNV, protein content in food

SN 210 100-1987 Technical drawings - Sizes and layout of drawing sheets

Shandong Provincial Standard of the People's Republic of China, protein content in food

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

工业和信息化部, protein content in food

QB/T 5397-2019 Determination of isoflavone content in soy foods

Korean Agency for Technology and Standards (KATS), protein content in food

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 9622-2006(2016) Whole milk -- Determination of milkfat, protein and lactose content -- Guidance on the operation of mid-infrared instruments
KS H ISO 9622:2021 Whole milk — Determination of milkfat, protein and lactose content — Guidance on the operation of mid-infrared instruments

KR-KS, protein content in food

KS H ISO 9622-2021 Whole milk — Determination of milkfat, protein and lactose content — Guidance on the operation of mid-infrared instruments

国家药监局, 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

海关总署, protein content in food

SN/T 5217-2019 Determination of brominated vegetable oil content in exported foods
SN/T 5218-2019 Determination of Acetyl Ricinoleate Content in Exported Foods

American Society for Testing and Materials (ASTM), protein content in food

ASTM D6499-12 Standard Test Method for The Immunological Measurement of Antigenic Protein in Natural Rubber and its Products
ASTM D6499-07 Standard Test Method for The Immunological Measurement of Antigenic Protein in Natural Rubber and its Products

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, protein content in food

GB/T 33401-2016 Determination of the urea in liquid fluorescent whitening agent products

Anhui Provincial Standard of the People's Republic of China, protein content in food

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