Mass Spectrometry Tyrosinase
Mass Spectrometry Tyrosinase, Total:47 items.
The international standard classification for "Mass Spectrometry Tyrosinase" includes: Laboratory medicine .
The Chinese standard classification for "Mass Spectrometry Tyrosinase" includes: Sanitation in general .
Group Standards of the People's Republic of China
- T/GDCA 006-2021 Cosmetic ingredients-Tyrosinase activity inhibition test method (in vitro)
- T/HBIQA 0004-2024 Determination of 9 tyrosine kinase drugs in human urine by high performance liquid chromatography-tandem mass spectrometry
- T/HBIQA 0006-2024 Determination of 9 tyrosine kinase drugs in human blood by high performance liquid chromatography-tandem mass spectrometry
- T/CFIAS 3019-2023 Feed additive — L-Tyrosine
- T/AHPCA 050-2023 Cosmetic whitening efficacy testing method (tyrosinase activity test method)
- T/SHRH 015-2018 Cosmetics -Tyrosinase Activity Inhibition Test Method
- T/CBPIA 0004-2023 Recombinant dual basic amino acid endopeptidase quality standard
Professional Standard - Agriculture
- 2446药典 二部-2020 Part I Thirteen Drawings of Tyrosine
- 153药典 第三增补本-2010 New species of tyrosine in the second part
- 2347药典 二部-2015 Part I Thirteen Drawings of Tyrosine
- 1928药典 二部-2010 Part I Thirteen Drawings of Tyrosine
Professional Standard - Hygiene
- WS/T 404.1-2012 Reference intervals for common clinical biochemistry tests—Part 1:Serum alanine aminotransferase,aspartate aminotransferase,alkaline phosphatase and γ-glutamyltansferase
海关总署
- SN/T 5219-2019 Determination of picloram, aminopyralid residues in foods tuffs for export-LC-MS/MS method
Japanese Industrial Standards Committee (JISC)
- JIS K 9049:1992 L-tyrosine
NL-NEN
- NEN 3791-1986 Quarg (fresh cheese) - Detection of phosphatase activity
Association Francaise de Normalisation
- NF V04-384:1985 Rennet caseins and caseinates. Determination of ash (reference method).
- XP ISO/TS 2963:2006 Cheeses and processed cheeses - Determination of citric acid content - Enzymatic method
- XP V04-285*XP ISO/TS 2963:2006 Cheese and processed cheese products - Determination of citric acid content - Enzymatic method
- NF ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method)
RU-GOST R
- GOST 33422-2015 Meat and meat products. Determination of iodotyrosines using high performance liquid chromatography with mass spectrometry detection
- GOST R 51463-1999 Rennet caseins and caseinates. Method for determination of ASH content
German Institute for Standardization
- DIN 10452:1983 Determination of ash of rennet caseins and caseinates; reference method
- DIN ISO 5545:2020-12 Rennet caseins and caseinates - Determination of ash (Reference method) (ISO 5545:2008)
British Standards Institution (BSI)
- BS 6248-3:1982 Caseins and caseinates - Method for determination of ash of rennet caseins and caseinates (reference method)
- DD ISO/TS 2963:2006 Cheese and processed cheese products. Determination of citric acid content. Enzymatic method
- BS EN ISO 9233-1:2013 Cheese, cheese rind and processed cheese. Determination of natamycin content. Molecular absorption spectrometric method for cheese rind
- BS ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method)
- BS EN ISO 9233-2:2013 Cheese, cheese rind and processed cheese. Determination of natamycin content. High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
- BS EN ISO 9233-2:2008 Cheese, cheese rind and processed cheese. Determination of natamycin content. High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
- BS DD ISO/TS 2963:2006 Cheese and processed cheese products - Determination of citric acid content - Enzymatic method
International Dairy Federation (IDF)
- IDF/RM 34-2006 Cheese and processed cheese products - Determination of citric acid content - Enzymatic method
Korean Agency for Technology and Standards (KATS)
- KS H ISO TS 2963-2007(2012) Cheese and processed cheese products－Determination of citric acid content－Enzymatic method
- KS H ISO TS 2963-2007(2021) Cheese and processed cheese products－Determination of citric acid content－Enzymatic method
- KS H ISO TS 2963-2021 Cheese and processed cheese products－Determination of citric acid content－Enzymatic method
- KS H ISO TS 2963:2007 Cheese and processed cheese products－Determination of citric acid content－Enzymatic method
- KS H ISO 5545-2006(2016) Rennet caseins and caseinates－Determination of ash(Reference method)
- KS H ISO 5545:2021 Rennet caseins and caseinates —Determination of ash(Reference method)
International Organization for Standardization (ISO)
- ISO/TS 2963:2006 | IDF/RM 34:2006 Cheese and processed cheese products — Determination of citric acid content — Enzymatic method
- ISO 5545:1978 Rennet caseins and caseinates; Determination of ash (Reference method)
- ISO 2963:1997 Cheese and processed cheese products - Determination of citric acid content - Enzymatic method
- ISO/TS 2963:2006|IDF/RM 34:2006 Enzymatic method for determination of citric acid content in cheese and melted cheese products
- ISO 5545:2008 | IDF 90:2008 Rennet caseins and caseinates — Determination of ash (Reference method)
- ISO/TS 2963:2006 Cheese and processed cheese products - Determination of citric acid content - Enzymatic method
GSO
- OS GSO ISO/TS 2963:2010 Cheese and processed cheese products- Determination of citric acid content- Enzymatic method
- GSO ISO/TS 2963:2010 Cheese and processed cheese products- Determination of citric acid content- Enzymatic method
AT-ON
- ONORM DIN 10452-1993 Determination of ash of rennet caseins and caseinates - Reference method
KR-KS
- KS H ISO 5545-2021 Rennet caseins and caseinates —Determination of ash(Reference method)
Dual Tyrosine Mass Spectrometry,mass spectrometer,Mass spectrometry + enzyme +,Secondary mass spectrometry enzyme,Enzyme Mass Spectrometry,mass spectrometer,Liquid chromatography mass spectrometry,Enzyme mass spectrometry,Mass Spectrometry Tyrosinase
