ZH
RU
ES
Protein 25
Protein 25, Total:500 items.
In the international standard classification, Protein 25 involves: Milk and milk products, Analytical chemistry, Meat, meat products and other animal produce, Office machines, Biology. Botany. Zoology, Edible oils and fats. Oilseeds, Organic chemicals, Cereals, pulses and derived products, Animal feeding stuffs, Textile fibres, Laboratory medicine, Beverages, Spices and condiments. Food additives, Medical equipment, Processes in the food industry, Products of the chemical industry, Sugar. Sugar products. Starch, Protection against fire, Glass, Products of the textile industry, Water quality, Adhesives, Pharmaceutics, FOOD TECHNOLOGY, General methods of tests and analysis for food products, Terminology (principles and coordination), Food products in general, Leather technology, Medical sciences and health care facilities in general, Processes of the textile industry, Microbiology, Farming and forestry, Standardization. General rules, Electrical equipment for working in special conditions.
Japanese Industrial Standards Committee (JISC), Protein 25
Group Standards of the People's Republic of China, Protein 25
German Institute for Standardization, Protein 25
- 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 ISO 5544:2020 Caseins - Determination of \
- 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 ISO 5546:2020-12 Caseins and caseinates - Determination of pH (Reference method) (ISO 5546:2010)
- 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 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 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 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 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 ISO 5550:2020 Caseins and caseinates - Determination of moisture content (Reference method) (ISO 5550:2006)
- DIN ISO 5545:2020 Rennet caseins and caseinates - Determination of ash (Reference method) (ISO 5545:2008)
- DIN 10466:2001 Determination of whey protein content in total protein of milk and milk products - Polarographic 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 21415-2:2008 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 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
RU-GOST R, Protein 25
CZ-CSN, Protein 25
Korean Agency for Technology and Standards (KATS), Protein 25
International Organization for Standardization (ISO), Protein 25
- ISO 5549:1978 Caseins and caseinates; Determination of protein content (Reference method)
- ISO 5546:1979 Caseins and caseinates; Determination of pH (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 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 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 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference 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 5545:2008|IDF 90:2008 Determination of abomasal casein and caseinate ash (reference method)
- ISO 21415-2:2015 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means
- ISO 5545:2008 | IDF 90:2008 Rennet caseins and caseinates — Determination of ash (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 5543:2004 | IDF 127:2004 Caseins and caseinates — Determination of fat content — Gravimetric method (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 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 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 21415-1:2006 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method
- 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 80079-37:2016 Explosive atmospheres — Part 37: Non-electrical equipment for explosive atmospheres — Non-electrical type of protection constructional safety ''c'', control of ignition sources ''b'', liquid immersion
- ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
KR-KS, Protein 25
- KS H ISO 5549-2021 Caseins and caseinates — Determination of protein content(Reference method)
- KS H ISO 5546-2021 Caseins and caseinates — Determination of pH(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 ISO 5545-2021 Rennet caseins and caseinates —Determination of ash(Reference method)
- KS H ISO 5543-2021 Caseins and caseinates — Determination of fat content — Gravimetric method(Reference method)
- KS H 1204-2022 Testing method for crude proteins content
- KS H ISO 8195-2001 Caseins and caseinates-Determination of nitrate and nitrite contents-Method by cadmium reduction and spectrometry
SAE - SAE International, Protein 25
Society of Automotive Engineers (SAE), Protein 25
Taiwan Provincial Standard of the People's Republic of China, Protein 25
AT-ON, Protein 25
卫生健康委员会, Protein 25
- WS/T 404.9-2018 Reference intervals for commonly used clinical biochemical test items Part 9: Serum C-reactive protein, prealbumin, transferrin, β2-microglobulin
- WS/T 654.1-2018 Reference intervals for commonly used clinical immunological test items Part 1: Serum immunoglobulin G, immunoglobulin A, immunoglobulin M, complement 3, complement 4
- WS/T 645.1-2018 Reference intervals for commonly used clinical immunological test items Part 1: Serum immunoglobulin G, immunoglobulin A, immunoglobulin M, complement 3, complement 4
Lithuanian Standards Office , Protein 25
- 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 5546:2010 Caseins and caseinates - Determination of pH (Reference method) ( ISO 5546:2010, identical)
- LST ISO 5739:2003 Caseins and caseinates. Determination of contents of scorched particles and of extraneous matter (idt ISO 5739:2003)
- LST ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method) (ISO 5545:2008, identical)
- LST ISO 5543:2004 Caseins and caseinates. Determination of fat content. Gravimetric method (Reference method) (idt ISO 5543:2004)
RO-ASRO, Protein 25
- 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 11170-1978 POWDER EGG-WHITE FOR LEATHER INDUSTRY
- STAS 6182/44-1977 WIN E Determination of proteins
- STAS 6283/4-1984 CEREALS Determination of raw protein content
- STAS 9844/1-1983 TEXTILES Quantitative chemical analysis of binary mixtures of protein fibres and non protein fibres
- SR ISO 5545:1996 Rennet caseins and caseinates - Determination of ash (Reference method)
- SR 5546-1997 Caseins and caseinates - Determination of pH (Reference method)
HU-MSZT, Protein 25
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 25
Henan Provincial Standard of the People's Republic of China, Protein 25
Professional Standard - Textile, Protein 25
British Standards Institution (BSI), Protein 25
- 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 ISO 5550:2006 Caseins and caseinates - Determination of moisture content (Reference method)
- BS ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method)
- BS ISO 5548:2004 Caseins and caseinates - Determination of lactose content - Photometric methods
- BS EN ISO 21415-1:2007 Wheat and wheat flour - Gluten content - Determination of wet gluten by a manual method
- BS ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method)
- BS ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
- BS 3985:2003 Haemiglobincyanide (cyanmethaemoglobin) preparation as a standard for spectrometric haemoglobinometry
- BS ISO 5543:2004 Caseins and caseinates - Determination of fat content - Gravimetric method (reference method)
- BS 6248-11:1987 Caseins and caseinates. Method for determination of nitrate and nitrite contents
- BS DD ISO/TS 27105:2010 Milk and milk products - Determination of hen's egg white lysozyme by HPLC
- 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)
Professional Standard - Medicine, Protein 25
Jilin Provincial Standard of the People's Republic of China, Protein 25
- DB22/T 294-2020 Method for identification of adulteration of crude protein in corn gluten meal
Hubei Provincial Standard of the People's Republic of China, Protein 25
General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, Protein 25
Shandong Provincial Standard of the People's Republic of China, Protein 25
未注明发布机构, Protein 25
- BS 3985:2003(2008) Haemiglobincyanide (cyanmethaemoglobin) preparation as a standard for spectrometric haemoglobinometry
- DB1306/T 58-2003
- 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)
Association Francaise de Normalisation, Protein 25
- NF V04-384*NF ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method).
- 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 ISO 5546:2010 Caséines et caséinates - Détermination du pH (Méthode de référence)
- 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 ISO 5550:2007 Caséines et caséinates - Détermination de la teneur en humidité (méthode de référence)
- NF ISO 5545:2008 Caséines présure et caséinates - Détermination des cendres (Méthode de référence)
- 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 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
Professional Standard - Light Industry, Protein 25
Professional Standard - Agriculture, Protein 25
Professional Standard - Business, Protein 25
PL-PKN, Protein 25
Professional Standard - Supply and Marketing Cooperative, Protein 25
国家药监局, Protein 25
International Dairy Federation (IDF), Protein 25
- IDF 90-2008 Rennet caseins and caseinates - Determination of ash (Reference method)
- 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
VN-TCVN, Protein 25
- 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 7871-2-2008 Wheat and wheat flour.Gluten content.Part 2: Determination of wet gluten by mechanical means
- TCVN 4593-1988 Canned foods.Determination of total protein
- TCVN 5537-1991 Sweetened condensed milk.Determination of total protein content
- TCVN 7399-2004 General standard for vegetable protein products (VPP)
Professional Standard - Ministry of Public Security Logo, Protein 25
- GN 13-1982 Technical conditions of protein foam fire extinguishing agent and fluoroprotein foam fire extinguishing agent
- GN 14-1982 Test methods for protein foam fire extinguishing agents and fluoroprotein foam fire extinguishing agents
Professional Standard - Public Safety Standards, Protein 25
- GA/T 52-1993 Protein foam fire extinguishing agent and fluoroprotein foam fire extinguishing agent quality classification
- GA 472-2004 Serum product of anti-human hemoglobin
Indonesia Standards, Protein 25
(U.S.) Ford Automotive Standards, Protein 25
ZA-SANS, Protein 25
IN-BIS, Protein 25
Professional Standard - Hygiene , Protein 25
- WS/T 404.2-2012 Reference intervals for common clinical biochemistry tests.Part 2:Serum total protein and albumin
- WS/T 121-1999 Guidelines for the immuno-turbidimetric determination of serum apolipoprotein A 1 and apolipoprotein B
- WS/T 461-2015 Measurement of Hemoglobin A<下标1c>
- WS/T 341-2011 Reference method for haemoglobinometry in human blood
- WS 341-2011 Reference method for hemoglobin determination
国家药品监督管理局, Protein 25
海关总署, Protein 25
- SN/T 5422-2022 Qualitative analysis of imported and exported textile fibers Regenerated protein composite fiber (soy protein composite fiber, milk protein composite fiber)
国家市场监督管理总局、中国国家标准化管理委员会, Protein 25
轻工业部, Protein 25
IX-EU/EC, Protein 25
- 83/417/EEC-1983 Council Directive on the Approximation of the Laws of the Member States Relating to Certain Lactoproteins (Caseins and Caseinates) Intended for Human Consumption
Defense Logistics Agency, Protein 25
Danish Standards Foundation, Protein 25
- DS/ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
- DS 2253:1983 Water quality. Determination of aerobic proteclytic bacteria at 30 centigrades
未注明发布机构, Protein 25
- BS 3985:2003(2008) Haemiglobincyanide (cyanmethaemoglobin) preparation as a standard for spectrometric haemoglobinometry
- DB1306/T 58-2003
- 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)
CU-NC, Protein 25
Hebei Provincial Standard of the People's Republic of China, Protein 25
Hunan Provincial Standard of the People's Republic of China, Protein 25
IX-FAO, Protein 25
CEN - European Committee for Standardization, Protein 25
- EN ISO 8968-4:2001 Milk - Determination of Nitrogen Content - Part 4: Determination of Non-Protein Nitrogen Content
GOSTR, Protein 25
- GOST 34621-2019 Foods for special dietary uses. Dry protein, protein-carbohydrate and carbohydrate-protein drinks for sports nutrition. General specifications
ES-UNE, Protein 25
- 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), Protein 25
- 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)
European Committee for Standardization (CEN), Protein 25
- 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)
AENOR, Protein 25
- UNE 64062:1978 MIXED FEEDS AND RAW MATERIALS. EVALUATION OF RAW PROTEIN SOLUBILIZED BY PEPSINE AND CLORHYDRIC ACID.
- UNE 34827:1983 DETERMINATION OF THE CASEIN CONTENT OF MILK.
中华人民共和国国家卫生和计划生育委员会, Protein 25
- WS/T 122-1999 Quantitative determination of hemoglobin in whole blood
Association of Official Analytical Chemists (AOAC), Protein 25
- AOAC 981.10 AOAC Official Method 981.10 Crude Protein in Meat Block Digestion Method First Action 1981 Final Action 1983
National Health Commission of the People's Republic of China, Protein 25
农业农村部, Protein 25
国家食品药品监督管理局, Protein 25
American Society for Testing and Materials (ASTM), Protein 25
BELST, Protein 25
- STB 1759-2007 Sugar-beet seeds. Determination of identity hybrid and rating оf sort by electrophoretic method analyses of 11S-globulins`s reserve proteins
TN-INNORPI, Protein 25
食品产品, Protein 25
Heilongjiang Provincial Standard of the People's Republic of China, Protein 25
Inner Mongolia Provincial Standard of the People's Republic of China, Protein 25
Professional Standard - Forestry, Protein 25
BE-NBN, Protein 25
NL-NEN, Protein 25
- NEN 3145-1966 Feeding stuffs. Methodsof analysis. Determination of crude protein
ES-AENOR, Protein 25