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protein

protein, Total:19 items.

In the international standard classification, protein involves: Food products in general, Meat, meat products and other animal produce, Cereals, pulses and derived products, General methods of tests and analysis for food products.

Group Standards of the People's Republic of China, protein

• T/JXSYYXH 0004-2023 Sports nutrition food (protein supplement)
• T/SSFS 0006-2023 A rapid evaluation method for quality determination of protein peptide powder products by multi-step infrared spectroscopy

Professional Standard - Agriculture, protein

• NY/T 2791-2015 Guidelines for the use of non-meat protein in processed meat 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 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)

RU-GOST R, protein

• GOST 25011-1981 Meat and meat products. Methods of protein determination
• GOST 25011-2017 Meat and meat products. Protein determination methods

Professional Standard - Business, protein

• SB/T 10823-2012 Guidelines for the use of non-meat protein products in processed meat and poultry products

International Organization for Standardization (ISO), protein

• ISO 20483:2006 Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl method

CU-NC, protein

• NC 38-05-06-1987 Food Sanitary Standards System. Vegetable Origin Proteinic Products. General Nutritive and Hygienicál Requirements

Association Francaise de Normalisation, protein

• NF V54-001:2023 Matières protéiques issues des végétaux et des algues et micro-algues - Spécifications
• NF V03-768:2012 Cereals - Determination of moisture and protein - Method using Near-Infrared-Spectroscopy in whole kernels.
• NF V03-768:2015 Cereals - Determination of moisture and protein - Method using Near-Infrared-Spectroscopy in whole kernels
• NF V03-768*NF EN 15948:2020 Cereals - Determination of moisture and protein - Method using Near-Infrared Spectroscopy in whole kernels

Professional Standard - Commodity Inspection, protein

• SN/T 3926-2014 Determination of protein content in dairy foods, egg foods and soy foods for export.Coomassie brilliant blue method

European Committee for Standardization (CEN), protein

• EN 15948:2012 Cereals - Determination of moisture and protein - Method using Near-Infrared-Spectroscopy in whole kernels

German Institute for Standardization, protein

• DIN EN 15948:2012 Cereals - Determination of moisture and protein - Method using Near-Infrared-Spectroscopy in whole kernels; German version EN 15948:2012
• DIN EN 15948:2015 Cereals - Determination of moisture and protein - Method using Near-Infrared-Spectroscopy in whole kernels; German version EN 15948:2015

Others:   Material, clustering, Chlorobenzenes, voc class, Phenols, Quantity, Chlorine, Nuts, class ta, Water quality, protein, protein, class a, protein food, Proteins and Peptides, Medical Devices, Class 4 water and Class 5 water, Class I Class II, box protein, Water quality class 4.