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  1. HOME
  2. Standards for protein version

protein version

protein version, Total:487 items.

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

The Chinese standard classification for "protein version" includes: Grease and oil processing and products , Livestock and poultry feed and additive , Sanitation in general , Cereal crop and forage crop in general , Other cash crops , Biochemical reagent and clinical analysis reagent , Medical laboratory equipment , Medical apparatus and devices in general , Cereal crop and product , Food sanitation , Synthetic food additives , Chemical fibre in general , Chemical fibre , Printed and dyed cotton and cotton-blended fabric articles , Half finished wool products , Other fermented goods , Grain processing and products , Beverage products , Other daily-use chemicals , Beverages in general , Leather processing and products in general , 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

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

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

Professional Standard - Medicine

Professional Standard - Agriculture

Professional Standard - Textile

Jilin Provincial Standard of the People's Republic of China

  • DB22/T 294-2020 Method for identification of adulteration of crude protein in corn gluten meal

Shandong Provincial Standard of the People's Republic of China

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

未注明发布机构

国家药监局

Professional Standard - Light Industry

Professional Standard - Supply and Marketing Cooperative

Professional Standard - Business

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

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 - Hygiene

  • WS 341-2011 Reference method for hemoglobin determination
  • WS/T 461-2015 Measurement of Hemoglobin A1c
  • WS/T 121-1999 Guidelines for the immunoturbidimetric determination of serum apolipoprotein A1 and apolopoprotein B
  • WS/T 404.2-2012 Reference intervals for common clinical biochemistry tests—Part 2:Serum total protein and albumin
  • WS/T 461-2024 Glycated hemoglobin testing guidelines

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)

国家市场监督管理总局、中国国家标准化管理委员会

国家药品监督管理局

轻工业部

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

农业农村部

National Health Commission of the People's Republic of China

国家食品药品监督管理局

Japanese Industrial Standards Committee (JISC)

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 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); German version EN ISO 8968-4:2016
  • 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 5545:2020-12 Rennet caseins and caseinates - Determination of ash (Reference method) (ISO 5545:2008)
  • DIN ISO 5550:2020-12 Caseins and caseinates - Determination of moisture content (Reference method) (ISO 5550:2006)
  • 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 EN 12436:2002 Adhesives for load-bearing timber structures - Casein adhesives - Classification and performance requirements; German version EN 12436:2001
  • 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 EN ISO 21572:2013 Foodstuffs - Molecular biomarker analysis - Protein-based methods (ISO 21572:2013); German version EN ISO 21572:2013
  • DIN 10466:2001 Determination of whey protein content in total protein of milk and milk products - Polarographic method
  • 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
  • DIN EN ISO 14902:2002 Animal feeding stuffs - Determination of trypsin inhibitor activity of soya products (ISO 14902:2001); German version EN ISO 14902:2001
  • 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

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)
  • BH GSO ISO 5546:2016 Caseins and caseinates -- Determination of pH (Reference method)
  • GSO ISO 5546:2015 Caseins and caseinates -- Determination of pH (Reference method)
  • GSO 1354:2022 Soy protein products
  • OS GSO ISO 5548:2015 Caseins and caseinates -- Determination of lactose content -- Photometric method
  • BH GSO 1354:2023 Soy protein products
  • GSO CODEX STAN 174:2021 Vegetable Protein Products
  • GSO ISO 5550:2015 Caseins and caseinates -- Determination of moisture content (Reference method)
  • 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)
  • GSO ISO 5739:2015 Caseins and caseinates -- Determination of contents of scorched particles and of extraneous matter
  • BH GSO ISO 5739:2016 Caseins and caseinates -- Determination of contents of scorched particles and of extraneous matter
  • 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)
  • GSO ISO 5543:2015 Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method)
  • GSO 2101:2010 Protein-Rich concentrated Nutrient Supplementary foods
  • 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)
  • 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)
  • OS GSO 2505:2016 Method of tests for soya protein products
  • GSO 2505:2016 Method of tests for soya protein products

SCC

  • 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)
  • 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
  • DIN 10470 E:2010 Draft Document - Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
  • 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)
  • 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)
  • DIN ISO 5546 E:2020 Draft Document - Caseins and caseinates - Determination of pH (Reference method) (ISO 5546:2010); Text in German and English
  • DIN ISO 5545 E:2020 Draft Document - Rennet caseins and caseinates - Determination of ash (Reference method) (ISO 5545:2008); Text in German and English
  • AS K79:1941 Joiners' glue (Casein glue)
  • AENOR UNE 23054:1971 BLOOD TRANSFUSION. GAMMAGLOBULIN
  • AENOR UNE 23055:1971 BLOOD TRANSFUSION. FIBRINOGEN
  • AS 1871.9:1976 List of methods for examination of waters Nitrogen (albuminoid)
  • DANSK DS/ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
  • BS 3985:1966 Specification for cyanmethaemoglobin solution for photometric haemoglobinometry
  • DIN ISO 5550 E:2020 Draft Document - Caseins and caseinates - Determination of moisture content (Reference method) (ISO 5550:2006); Text in German and English
  • DIN EN ISO 23319 E:2020 Draft Document - Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO/DIS 23319:2020); German and English version prEN ISO 23319:2020
  • 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)
  • AS N60S:1970 Sediment standards for acid casein

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)
  • KS H 1204-2022 Testing method for crude proteins content

CZ-CSN

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 | 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 5550:2006 Caseins and caseinates - Determination of moisture content (Reference method)
  • ISO 5739:1983 Caseins and caseinates; Determination of scorched particles content
  • ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method)
  • ISO 5546:2010 Caseins and caseinates - Determination of pH (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 5739:2003 | IDF 107:2003 Caseins and caseinates — Determination of contents of scorched particles and of extraneous matter
  • ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
  • 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 5543:1986 Caseins and caseinates; Determination of fat content; Gravimetric method (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 5543:2004 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 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 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 21415-2:2006 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means

AT-ON

SAE - SAE International

Society of Automotive Engineers (SAE)

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 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method) (ISO 5545:2008, identical)
  • LST ISO 5739:2003 Caseins and caseinates. Determination of contents of scorched particles and of extraneous matter (idt ISO 5739:2003)

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 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 ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method)
  • 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 6248-11:1987 Caseins and caseinates. Method for determination of nitrate and nitrite contents
  • BS ISO 5543:2004 Caseins and caseinates - Determination of fat content - Gravimetric method (reference method)
  • 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)
  • 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)
  • NF EN ISO 23319:2022 Cheeses and processed cheeses, caseins and caseinates - Determination of fat content - Gravimetric 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
  • TCVN 4593-1988 Canned foods.Determination of total protein

PL-PKN

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)
  • IDF 107-2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter

ZA-SANS

IN-BIS

  • 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 11963-1987 Photometric method for determination of lactose content in casein and caseinate
  • IS 1167-1965 Casein specifications (food quality)
  • IS 11962-1987 Method for determination of ash content in chymosin casein and caseinate (reference method)
  • IS 7128-1973 Peptone specification microbial grade
  • IS 8665-1977 Specification for protein fortified bread
  • IS 6853-1973 Peptone Microbial Grade Specifications
  • IS 9488-1980 Specifications for edible coconut protein concentrate
  • IS 8211-1976 Specification for edible soy protein isolate
  • IS 7487-1986 Specifications for protein-rich cookies
  • IS 8212-1976 Specification for edible peanut protein isolate
  • IS 7127-1973 Tryptone Microbial Grade Specifications
  • IS 13650-1993 Glass containers for proteinized food
  • IS 6606-1972 Specifications for Albumin Meter (ESBACH'S) with stopper, holder and housing

(U.S.) Ford Automotive Standards

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

Defense Logistics Agency

IX-FAO

CEN - European Committee for Standardization

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

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)

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
  • 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)

American Society for Testing and Materials (ASTM)

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

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

AENOR

  • UNE 64062:1978 MIXED FEEDS AND RAW MATERIALS. EVALUATION OF RAW PROTEIN SOLUBILIZED BY PEPSINE AND CLORHYDRIC ACID.

GOSTR

  • GOST 34621-2019 Foods for special dietary uses. Dry protein, protein-carbohydrate and carbohydrate-protein drinks for sports nutrition. General specifications

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