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  1. HOME
  2. Standards for centrosomal protein

centrosomal protein

centrosomal protein, Total:272 items.

The international standard classification for "centrosomal protein" includes: Laboratory medicine , Animal and vegetable fats and oils , Processes in the food industry , food products in general , Animal feeding stuffs , Vegetables and derived products , Food additives , Cereals, pulses and derived products , Milk and milk products in general , Chemicals for industrial and domestic disinfection purposes , Starch and derived products , Non-alcoholic beverages , Biology. Botany. Zoology , Chemical reagents , Man-made fibres , Sugar and sugar products , animal produce in general .

The Chinese standard classification for "centrosomal protein" includes: Medical laboratory equipment , Grease and oil processing and products , Food sanitation , Cereal crop and product , Cereal crop and forage crop in general , Basic standards and general methods , Vegetable processing and products , Other fermented goods , Grain processing and products , Livestock and poultry feed and additive , Sanitation in general , Other daily-use chemicals , Beverages in general , Other cash crops , Biochemical reagent and clinical analysis reagent , Chemical fibre in general , Sugar refining , Basic Subject in general , Bean, tuber crop and product , Meat processing and products .

Professional Standard - Medicine

Jilin Provincial Standard of the People's Republic of China

Group Standards of the People's Republic of China

Professional Standard - Agriculture

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

Hebei Provincial Standard of the People's Republic of China

中华人民共和国国家卫生和计划生育委员会

  • WS/T 122-1999 Quantitative determination of hemoglobin in whole blood

Professional Standard - Light Industry

Taiwan Provincial Standard of the People's Republic of China

卫生健康委员会

  • WS/T 404.9-2018 Reference intervals for common clinical biochemistry tests Part 9: Serum C-reactive protein, prealbumin, transferrin,β2一microglobulin
  • WS/T 645.1-2018 Reference intervals for common clinical immunology tests Part 1:Serum immunoglobulin G, immunoglobulin A,immunoglobulin M, Complement 3,Complement 4
  • WS/T 654.1-2018 Reference intervals for common clinical immunology tests - Part 1: Serum immunoglobulin G, immunoglobulin A,immunoglobulin M,Complement 3,Complement 4

农业农村部

  • NY/T 3801-2020 Determination of acid-soluble protein in feed materials
  • NY/T 3512-2019 Non-destructive determination of protein in meat- Near-infrared spectroscopy method

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

Henan Provincial Standard of the People's Republic of China

Heilongjiang Provincial Standard of the People's Republic of China

Professional Standard - Textile

  • FZ/T 50018-2013 Determination of the protein content of the protein viscose fiber

Shandong Provincial Standard of the People's Republic of China

国家药品监督管理局

  • YY/T 1590-2018 Heart-type fatty acid-binding protein testing kit (immune turbidity method)

Hubei Provincial Standard of the People's Republic of China

中华全国供销合作总社

  • GH/T 1315-2020 Determination of casein in honey—Enzyme-linked immunosorbent assay method

未注明发布机构

国家市场监督管理总局、中国国家标准化管理委员会

  • GB/T 38086-2019 Determination of metallothionein (MT) in biological samples
  • GB/T 40225-2021 Determination of actin antibody—Western blotting method
  • GB/T 6432-2018 Determination of crude protein in feeds—Kjeldahl method

国家药监局

Professional Standard - Commodity Inspection

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

Professional Standard - Supply and Marketing Cooperative

Professional Standard - Business

其他未分类

  • BJS 201707 Identification of plant-derived ingredients in plant protein beverages

Professional Standard - Ministry of Public Security Logo

  • GN 13-1982 Technical conditions of protein foam fire extinguishing agent and fluoroprotein foam fire extinguishing agent

SAE - SAE International

German Institute for Standardization

  • 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 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 10466:2001-09 Determination of whey protein content in total protein of milk and milk products - Polarographic method
  • DIN 10470:1999 Determination of whey protein content and casein content in total protein of milk and milk products - Derivative spectroscopic method
  • DIN 10472:1996-06 Determination of casein and whey protein contents of milk and milk products - Electrophoretic method
  • DIN ISO 5544:2020 Caseins - Determination of \
  • DIN ISO 5546:2020-12 Caseins and caseinates - Determination of pH (Reference method) (ISO 5546:2010)
  • DIN ISO 5550:2020-12 Caseins and caseinates - Determination of moisture content (Reference method) (ISO 5550:2006)

AT-ON

British Standards Institution (BSI)

  • 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 3985:2003(2008) Haemiglobincyanide (cyanmethaemoglobin) preparation as a standard for spectrometric haemoglobinometry
  • 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

CZ-CSN

RU-GOST R

Japanese Industrial Standards Committee (JISC)

SCC

  • DIN 10470 E:2010 Draft Document - Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
  • AENOR UNE 23053:1971 BLOOD TRANSFUSION. ALBUMIN
  • BS 3985:1978 Specification for cyanmethaemoglobin (haemiglobincyanide) solution for photometric haemoglobinometry
  • UNE 64102:1977 MIXED FEEDS AND RAW MATERIALS. TOTAL PROTEIN (RAW PROTEIN)
  • CAN/CGSB-115.19-1995 Contrôle des Salles Blanches
  • AS 2300.10.3 SUPP 2:1991 Caseins, caseinates and coprecipitates - Assessment of colour of caseins, Part 10.3: Colour standards for untreated rennet casein (Supplement to AS 2300.10.3-1991)
  • AWWA WQTC65752 Protein Assay in Drinking Water and Reclaimed Water
  • BS 6248-10:1986 Caseins and caseinates-Method for determination of fat (gravimetric reference method)
  • AS N60:1970 Methods for the sampling and analysis of acid and rennet caseins
  • BS 6248-9:1984 Caseins and caseinates-Method for the determination of scorched particles
  • AS 2300.10.3 SUPP 1:1991 Caseins, caseinates and coprecipitates - Assessment of colour of caseins, Part 10.3: Colour standards for untreated and heat-treated acid casein and for wet-heat-treated rennet casein (Supplement to AS 2300.10.3-1991)

IN-BIS

  • IS 11888-1987 Method for determination of charred particle content in casein and caseinates
  • IS 11963-1987 Photometric method for determination of lactose content in casein and caseinate
  • IS 11962-1987 Method for determination of ash content in chymosin casein and caseinate (reference method)
  • IS 7219-1973 Methods for determination of protein in food and feed

VN-TCVN

  • 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

GSO

KR-KS

  • 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 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 5548-2020 Caseins and caseinates－Determination of lactose content－Photometric method

Korean Agency for Technology and Standards (KATS)

Association of Official Analytical Chemists (AOAC)

  • AOAC 981.10 AOAC Official Method 981.10 Crude Protein in Meat Block Digestion Method First Action 1981 Final Action 1983

International Organization for Standardization (ISO)

Society of Automotive Engineers (SAE)

TN-INNORPI

AENOR

Lithuanian Standards Office

  • LST ISO 5549:2001 Caseins and caseinates. Determination of protein content (Reference method) (identical ISO 5549:1978)

RO-ASRO

  • 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

American Society for Testing and Materials (ASTM)

  • ASTM D7818-12 Standard Test Method for Enumeration of Proteolytic Bacteria in Fresh (Uncured) Hides and Skins

HU-MSZT

AR-IRAM

CEN - European Committee for Standardization

  • EN ISO 8968-4:2001 Milk - Determination of Nitrogen Content - Part 4: Determination of Non-Protein Nitrogen Content

PL-PKN

BELST

  • STB 1759-2007 Sugar-beet seeds. Determination of identity hybrid and rating оf sort by electrophoretic method analyses of 11S-globulins`s reserve proteins

European Committee for Standardization (CEN)

  • 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)

Association Francaise de Normalisation

American National Standards Institute （ANSI)

International Dairy Federation (IDF)

  • IDF 90-2008 Rennet caseins and caseinates - Determination of ash (Reference method)
  • IDF 78-2006 Caseins and caseinates. Determination of moisture content (Reference method)

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