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Database: 365,228(8 Aug 2026)
  1. HOME
  2. Standards for high-efficiency albumin

high-efficiency albumin

high-efficiency albumin, Total:474 items.

The international standard classification for "high-efficiency albumin" includes: Animal and vegetable fats and oils , Processes in the food industry , Cereals, pulses and derived products , Animal feeding stuffs , Food additives , Non-alcoholic beverages , food products in general , Laboratory medicine , Surgical instruments and materials , Chemicals for industrial and domestic disinfection purposes , Starch and derived products , Processes and auxiliary materials , Oilseeds , Plant growing , Biology. Botany. Zoology , Man-made fibres , Textile fabrics , Medical equipment , Medical Sciences and health care facilities in general , animal produce in general , Spices and condiments. Food additives , Protection against crime .

The Chinese standard classification for "high-efficiency albumin" includes: Grease and oil processing and products , Grain processing and products , Livestock and poultry feed and additive , Other fermented goods , Beverage products , Food sanitation , Sanitation in general , Medical laboratory equipment , Medical apparatus and devices in general , Other daily-use chemicals , Beverages in general , Leather processing and products in general , Oil crop and product , Cereal crop and product , Cereal crop and forage crop in general , Basic standards and general methods , Other cash crops , Biochemical reagent and clinical analysis reagent , Chemical fibre in general , Chemical fibre , Printed and dyed cotton and cotton-blended fabric articles , Half finished wool products , Bean, tuber crop and product , Meat processing and products , Flavoring materials , Special foods in general , Fire-fighting equipment and devices , Crime judging technology , Foods fermentation and brewing in general .

Group Standards of the People's Republic of China

Jilin Provincial Standard of the People's Republic of China

  • DB22/T 3646-2024 Identification of Changbai Mountain forest frog oil High-performance liquid chromatography protein characteristic mapping method
  • DB22/T 294-2020 Method for identification of adulteration of crude protein in corn gluten meal

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

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 654.1-2018 Reference intervals for common clinical immunology tests - Part 1: Serum immunoglobulin G, immunoglobulin A,immunoglobulin M,Complement 3,Complement 4

Professional Standard - Medicine

Professional Standard - Light Industry

Professional Standard - Agriculture

Shandong Provincial Standard of the People's Republic of China

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

  • DB23/T 2715-2020 High-protein variety high-quality and high-yield simultaneous cultivation technical regulations
  • DB2312/T 060-2022 High-protein Soybean Cultivation Technical Regulations

Professional Standard - Textile

Chongqing Provincial Standard of the People's Republic of China

  • DB50/T 1004-2020 High-protein spring soybean cultivation technical regulations

Hubei Provincial Standard of the People's Republic of China

未注明发布机构

国家药监局

石家庄市市场监督管理局

  • DB1301/T 363-2020 Technical Regulations for Cultivation of High-Protein Soybeans in Summer Sowing

Professional Standard - Hygiene

  • 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 immunoturbidimetric determination of serum apolipoprotein A1 and apolopoprotein B
  • WS/T 461-2015 Measurement of Hemoglobin A1c
  • WS/T 410-2013 Mearuements of serum high density lipoprotein cholesterol

国家药品监督管理局

Professional Standard - Supply and Marketing Cooperative

Professional Standard - Business

Professional Standard - Ministry of Public Security Logo

  • 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

  • GA 472-2004 Serum product of anti-human hemoglobin
  • GA/T 52-1993 Quality grading for protein-foam fire extinguishing agent and fluoroprotein-foam fire extinguishing agent

Inner Mongolia Provincial Standard of the People's Republic of China

  • DB15/T 1144-2017 Inner Mongolia High Protein Soybean Production Technical Regulations

国家市场监督管理总局、中国国家标准化管理委员会

海关总署

  • SN/T 5422-2022 Import and export textile - Test method for identification of textile fibers - Protein compound fiber (Soybean protein compound fiber and milk protein compound fiber)

轻工业部

Sichuan Provincial Standard of the People's Republic of China

  • DB51/T 817-2008 Technical regulations for the production of pollution-free high-protein edible soybeans

Guangxi Provincial Standard of the People's Republic of China

  • DB45/T 1176-2015 Determination of Plumbaquinone Content in Plumbagodan by High Performance Liquid Chromatography

Jiangsu Provincial Standard of the People's Republic of China

  • DB3205/T 159-2008 High-efficiency cultivation technical regulations of spring Chinese cabbage

Shanghai Provincial Standard of the People's Republic of China

未注明发布机构

Hebei Provincial Standard of the People's Republic of China

Hunan Provincial Standard of the People's Republic of China

Shanxi Provincial Standard of the People's Republic of China

  • DB14/T 1372-2017 Technical regulations for high-efficiency cultivation of spring cabbage in facilities

廊坊市市场监督管理局

  • DB1310/T 222-2020 Technical regulations for high-yield cultivation of high-protein soybean variety Shidou 11

Anhui Provincial Standard of the People's Republic of China

  • DB34/T 1455-2011 Cultivation technique regulations of soybean varieties Wandou No 24 with high yield and protein

Japanese Industrial Standards Committee (JISC)

SCC

  • AENOR UNE 23053:1971 BLOOD TRANSFUSION. ALBUMIN
  • BS 3985:1966 Specification for cyanmethaemoglobin solution for photometric haemoglobinometry
  • BS 3985:1978 Specification for cyanmethaemoglobin (haemiglobincyanide) solution for photometric haemoglobinometry
  • UNE 64102:1977 MIXED FEEDS AND RAW MATERIALS. TOTAL PROTEIN (RAW PROTEIN)
  • 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)
  • AS N60:1970 Methods for the sampling and analysis of acid and rennet caseins
  • BS 6248-10:1986 Caseins and caseinates-Method for determination of fat (gravimetric reference method)
  • AS 1871.9:1976 List of methods for examination of waters Nitrogen (albuminoid)
  • DIN 10470 E:2010 Draft Document - Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
  • 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)
  • AS K79:1941 Joiners' glue (Casein glue)
  • AENOR UNE 23054:1971 BLOOD TRANSFUSION. GAMMAGLOBULIN
  • DANSK DS/ISO 13875:2007 Liquid milk - Determination of acid-soluble beta-lactoglobulin content - Reverse-phase HPLC-method
  • AENOR UNE 23055:1971 BLOOD TRANSFUSION. FIBRINOGEN
  • DANSK DS/ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
  • BS 1079:1942 Haemoglobinometers, Haldane type
  • DANSK DS/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)

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 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 10470:2011-07 Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
  • DIN ISO 5546:2020-12 Caseins and caseinates - Determination of pH (Reference method) (ISO 5546:2010)
  • 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 10466:2001-09 Determination of whey protein content in total protein of milk and milk products - Polarographic method
  • DIN ISO 5546:2020 Caseins and caseinates - Determination of pH (Reference method) (ISO 5546:2010)
  • 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 10473:1997-12 Determination of acid soluble <beta>-lactoglobulin content of heat-treated milk - Reversed phase, high performance liquid chromatographic method
  • 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 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 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

RU-GOST R

International Dairy Federation (IDF)

  • IDF/RM 216-2009 Milk and milk products - Determination of hen's egg white lysozyme by HPLC
  • 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

CZ-CSN

GSO

  • BH GSO 1374:2022 Edible Casein And Caseinates
  • GSO 1374:2021 Edible Casein And Caseinates
  • OS GSO ISO 5546:2015 Caseins and caseinates -- Determination of pH (Reference method)
  • GSO ISO 5546:2015 Caseins and caseinates -- Determination of pH (Reference method)
  • BH GSO ISO 5546:2016 Caseins and caseinates -- Determination of pH (Reference method)
  • GSO 1354:2022 Soy protein products
  • GSO CODEX STAN 174:2021 Vegetable Protein Products
  • GSO ISO 5550:2015 Caseins and caseinates -- Determination of moisture content (Reference method)
  • OS GSO ISO 5548:2015 Caseins and caseinates -- Determination of lactose content -- Photometric method
  • BH GSO 1354:2023 Soy protein products
  • BH GSO CODEX STAN 174:2022 Vegetable Protein Products
  • GSO ISO 5548:2015 Caseins and caseinates -- Determination of lactose content -- Photometric method
  • OS GSO ISO 5550:2015 Caseins and caseinates -- Determination of moisture content (Reference method)
  • BH GSO ISO 5543:2016 Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method)
  • OS GSO ISO 5543:2015 Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method)
  • BH GSO ISO 5739:2016 Caseins and caseinates -- Determination of contents of scorched particles and of extraneous matter
  • GSO ISO 5739:2015 Caseins and caseinates -- Determination of contents of scorched particles and of extraneous matter
  • OS GSO ISO 13875:2014 Liquid milk -- Determination of acid-soluble beta-lactoglobulin content -- Reverse-phase HPLC method
  • GSO ISO 5543:2015 Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method)
  • BH GSO ISO 13875:2016 Liquid milk -- Determination of acid-soluble beta-lactoglobulin content -- Reverse-phase HPLC method
  • GSO ISO 13875:2014 Liquid milk -- Determination of acid-soluble beta-lactoglobulin content -- Reverse-phase HPLC method
  • GSO 2101:2010 Protein-Rich concentrated Nutrient Supplementary foods
  • BH GSO ISO 8968-4:2022 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)
  • GSO 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)

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
  • KS H ISO 5543-2021 Caseins and caseinates — Determination of fat content — Gravimetric method(Reference method)

Korean Agency for Technology and Standards (KATS)

International Organization for Standardization (ISO)

  • ISO 5549:1978 Caseins and caseinates; Determination of protein content (Reference method)
  • ISO 5546:1979 Caseins and caseinates; Determination of pH (Reference method)
  • ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method)
  • ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method)
  • ISO 5550:2006 Caseins and caseinates - Determination of moisture content (Reference method)
  • ISO 5739:1983 Caseins and caseinates; Determination of scorched particles content
  • 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 5550:2006|IDF 78:2006 Caseins and caseinates — Determination of moisture content (Reference 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 5548:2004|IDF 106:2004 Caseins and caseinates — Determination of lactose content — Photometric method
  • ISO 5550:1978 Caseins and caseinates; Determination of water content (Reference method)
  • ISO 5550:2006 | IDF 78:2006 Caseins and caseinates — Determination of moisture content (Reference method)
  • ISO 5545:2008|IDF 90:2008 Determination of abomasal casein and caseinate ash (reference method)
  • ISO 5548:1980 Caseins and caseinates; Determination of lactose content; Photometric 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/TS 27105:2009|IDF/RM 216:2009 Determination of egg albumin lytic enzymes in milk and dairy products by high performance liquid chromatography (HPLC)
  • 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 13875:2005 | IDF 178:2005 Liquid milk — Determination of acid-soluble beta-lactoglobulin content — Reverse-phase HPLC method
  • ISO/TS 27105:2009 Milk and milk products - Determination of hen's egg white lysozyme by HPLC
  • ISO 5543:2004 | IDF 127:2004 Caseins and caseinates — Determination of fat content — Gravimetric method (Reference method)
  • ISO 5739:2003|IDF 107:2003 Determination of casein and caseinate coke particles and foreign matter content
  • 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 21415-4:2006 Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying 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 13875:2005 Liquid milk - Determination of acid-soluble -lactoglobulin content - Reverse-phase HPLC 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 13875:2005|IDF 178:2005 Determination of acid-soluble β-lactoglobulin content in liquid milk by reversed-phase high performance liquid chromatography
  • ISO 5543:2004 Caseins and caseinates - Determination of fat content - Gravimetric method (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

SAE - SAE International

Society of Automotive Engineers (SAE)

AT-ON

IN-BIS

  • IS 7481-1974 How to measure protein efficiency ratio (PER)
  • IS 9095-1979 Specifications for protein gummies
  • IS 9808-1981 Concentrated fish protein specifications
  • IS 3543-1966 Papain specifications
  • IS 7482-1989 Protein Drinks—Specifications
  • IS 11888-1987 Method for determination of charred particle content in casein and caseinates
  • IS 3137-1974 Specification for high protein mixtures for use as food supplements
  • IS 6606-1972 Specifications for Albumin Meter (ESBACH'S) with stopper, holder and housing
  • 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 1167-1965 Casein specifications (food quality)
  • IS 7128-1973 Peptone specification microbial grade
  • IS 8665-1977 Specification for protein fortified bread
  • IS 9488-1980 Specifications for edible coconut protein concentrate
  • IS 6853-1973 Peptone Microbial Grade Specifications

Lithuanian Standards Office

  • LST ISO 5549:2001 Caseins and caseinates. Determination of protein content (Reference method) (identical ISO 5549:1978)
  • LST ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method) ( ISO 5546:2010, identical)
  • LST ISO 5548:2004 Caseins and caseinates. Determination of lactose content. Photometric method (idt ISO 5548:2004)
  • 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)

RO-ASRO

HU-MSZT

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
  • BS ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method)
  • BS 3985:2003 Haemiglobincyanide (cyanmethaemoglobin) preparation as a standard for spectrometric haemoglobinometry
  • BS ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
  • BS ISO 13875:2005 Liquid milk - Determination of acid-soluble -lactoglobulin content - Reverse-phase HPLC method
  • BS 6248-11:1987 Caseins and caseinates. Method for determination of nitrate and nitrite contents
  • 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 ISO 5543:2004 Caseins and caseinates - Determination of fat content - Gravimetric method (reference method)
  • 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

  • NF ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method)
  • NF V04-384*NF ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method).
  • NF V04-389:1985 Caseins and caseinates. Determination of scorched particles content.
  • NF ISO 5548:2008 Caseins and caseinates - Determination of lactose content - Photometric method
  • NF V04-388*NF ISO 5548:2008 Caseins and caseinates - Determination of lactose content - Photometric method.
  • NF V04-387:1985 Caseins and caseinates. Determination of protein content (reference method).
  • NF ISO 5550:2007 Caseins and caseinates - Determination of moisture content (reference method)
  • NF ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method)
  • 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 Milk and dairy products - Determination of nitrogen content - Part 4: determination of protein and non-protein nitrogen content and calculation of true protein content (Reference method)

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
  • TCVN 7871-2-2008 Wheat and wheat flour.Gluten content.Part 2: Determination of wet gluten by mechanical means

PL-PKN

Defense Logistics Agency

(U.S.) Ford Automotive Standards

ZA-SANS

2005/11/30

  • DB1311/T 034-2005 Technical regulations for the production of pollution-free high-protein summer soybeans

Indonesia Standards

IX-EU/EC

  • 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

Danish Standards Foundation

  • DS/ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter

GOST

IX-FAO

Standard Association of Australia （SAA）

  • 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)

CEN - European Committee for Standardization

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

ES-UNE

  • 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)

CU-NC

European Committee for Standardization (CEN)

  • EN ISO 21415-2:2008 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means

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