Sign In |Help & Support
HOMECHINA STANDARDSICS CLASSIFICATIONINDUSTRY CLASSIFICATIONCHINESE CLASSIFICATIONCART(0)
ALL SECTORS
  • ALL SECTORS
  • GB(National Standard)
  • CB(Shipping)
  • CECS(Engineering Construction)
  • CJ(Urban Construction)
  • CY(News and Publication)
  • DB(Provincial Standard)
  • DL(Electricity & Power)
  • DZ(Geology & Mineralogy)
  • FZ(Spinning & Textile)
  • GA(Public Security)
  • HB(Aviation)
  • HG(Chemical Industry)
  • HJ(Environmental Protection)
  • JB(Machinery)
  • JC(Building Materials)
  • JG(Building & Construction)
  • JJ(Metering)
  • JT(Highway & Transportation)
  • LY(Forestry)
  • MT(Coal)
  • NB(Energy)
  • NY(Agriculture)
  • QB(Light Industry)
  • QC(Automobile & Vehicle)
  • QJ(Aerospace)
  • SH(Petrochemical)
  • SJ(Electronics)
  • SL(Water Resources)
  • SN(Commodity Inspection)
  • SY(Oil & Gas)
  • TB(Railway & Train)
  • YB(Ferrous Metallurgy)
  • YC(Tobacco)
  • YD(Telecommunication)
  • YY(Medical Device)
Database: 365,228(8 Aug 2026)
  1. HOME
  2. Standards for target protein

target protein

target protein, Total:484 items.

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

The Chinese standard classification for "target protein" includes: Grease and oil processing and products , Livestock and poultry feed and additive , Sanitation in general , Grain processing and products , Cereal crop and product , Cereal crop and forage crop in general , Food sanitation , Synthetic food additives , 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 , Medical laboratory equipment , Medical apparatus and devices in general , Other fermented goods , Beverage products , Beverages in general , Other daily-use chemicals , Leather processing and products in general , Meat processing and products , Bean, tuber crop and product , 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

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

Henan Provincial Standard of the People's Republic of China

Professional Standard - Agriculture

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

Professional Standard - Textile

Professional Standard - Medicine

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

Hubei Provincial Standard of the People's Republic of China

国家药监局

Professional Standard - Light Industry

Professional Standard - Business

Professional Standard - Supply and Marketing Cooperative

Professional Standard - Public Safety Standards

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

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/T 461-2015 Measurement of Hemoglobin A1c
  • WS 341-2011 Reference method for hemoglobin determination
  • WS/T 121-1999 Guidelines for the immunoturbidimetric determination of serum apolipoprotein A1 and apolopoprotein B
  • WS/T 341-2011 Reference method for haemoglobinometry in human blood
  • 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

国家药品监督管理局

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

国家市场监督管理总局、中国国家标准化管理委员会

Hebei Provincial Standard of the People's Republic of China

Hunan Provincial Standard of the People's Republic of China

未注明发布机构

Military Standard of the People's Republic of China-General Armament Department

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 10470:2011-07 Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
  • DIN ISO 5546 E:2020-08 Caseins and caseinates - Determination of pH (Reference 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 E:2020-06 Caseins and caseinates - Determination of moisture content (Reference 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 5545 E:2020-06 Rennet caseins and caseinates - Determination of ash (Reference 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 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
  • DIN EN ISO 23319:2023-01 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022); German version EN ISO 23319:2022

RU-GOST R

SCC

  • AENOR UNE 23053:1971 BLOOD TRANSFUSION. ALBUMIN
  • BS 3985:1978 Specification for cyanmethaemoglobin (haemiglobincyanide) solution for photometric haemoglobinometry
  • BS 6248-10:1986 Caseins and caseinates-Method for determination of fat (gravimetric reference method)
  • BS 6248-9:1984 Caseins and caseinates-Method for the determination of scorched particles
  • 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 23055:1971 BLOOD TRANSFUSION. FIBRINOGEN
  • AENOR UNE 23054:1971 BLOOD TRANSFUSION. GAMMAGLOBULIN
  • 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
  • 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)
  • BS 1079:1942 Haemoglobinometers, Haldane type
  • DANSK DS/ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates – Determination of fat content – Gravimetric method

CZ-CSN

GSO

  • GSO 1374:2021 Edible Casein And Caseinates
  • BH GSO 1374:2022 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
  • OS GSO ISO 5548:2015 Caseins and caseinates -- Determination of lactose content -- Photometric method
  • GSO CODEX STAN 174:2021 Vegetable Protein Products
  • GSO ISO 5550:2015 Caseins and caseinates -- Determination of moisture content (Reference 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 5739:2016 Caseins and caseinates -- Determination of contents of scorched particles and of extraneous matter
  • OS GSO ISO 5543:2015 Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method)
  • BH GSO ISO 5543:2016 Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method)
  • GSO ISO 5739:2015 Caseins and caseinates -- Determination of contents of scorched particles and of extraneous matter
  • 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)
  • GSO 2505:2016 Method of tests for soya protein products
  • OS GSO 2505:2016 Method of tests for soya protein products
  • GSO ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric 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|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 5546:2010 | IDF 115:2010 Caseins and caseinates — Determination of pH (Reference method)
  • ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method)
  • ISO 5739:1983 Caseins and caseinates; Determination of scorched particles content
  • ISO 5550:2006 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 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method)
  • ISO 5545:2008|IDF 90:2008 Determination of abomasal casein and caseinate ash (reference method)
  • ISO 5550:2006 | IDF 78:2006 Caseins and caseinates — Determination of moisture content (Reference method)
  • ISO 5550:1978 Caseins and caseinates; Determination of water content (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 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 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 5543:2004 | IDF 127:2004 Caseins and caseinates — Determination of fat content — Gravimetric method (Reference 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 5543:2004 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 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 5543:1986 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
  • ISO 21415-2:2006 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means
  • 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)

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 5548-2020 Caseins and caseinates－Determination of lactose content－Photometric method
  • KS H ISO 5545-2021 Rennet caseins and caseinates —Determination of ash(Reference method)
  • KS H ISO 5543-2021 Caseins and caseinates — Determination of fat content — Gravimetric method(Reference method)

SAE - SAE International

Society of Automotive Engineers (SAE)

AT-ON

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 3985:2003(2008) Haemiglobincyanide (cyanmethaemoglobin) preparation as a standard for spectrometric haemoglobinometry
  • BS ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method)
  • BS ISO 5550:2006 Caseins and caseinates - Determination of moisture content (Reference method)
  • 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 6248-11:1987 Caseins and caseinates. Method for determination of nitrate and nitrite contents
  • BS DD ISO/TS 27105:2010 Milk and milk products - Determination of hen's egg white lysozyme by HPLC
  • BS ISO 5543:2004 Caseins and caseinates - Determination of fat content - Gravimetric method (reference method)
  • 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)

Spanish Association for Standardization (UNE)

  • UNE 64102:1977 MIXED FEEDS AND RAW MATERIALS. TOTAL PROTEIN (RAW PROTEIN)
  • 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)
  • UNE 64062:1978 MIXED FEEDS AND RAW MATERIALS. EVALUATION OF RAW PROTEIN SOLUBILIZED BY PEPSINE AND CLORHYDRIC ACID.

Standard Association of Australia （SAA）

  • AS N60:1970 Methods for the sampling and analysis of acid and rennet caseins
  • 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 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)
  • AS 1871.9:1976 List of methods for examination of waters Nitrogen (albuminoid)
  • 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)
  • AS N60S:1970 Sediment standards for acid casein

Association Francaise de Normalisation

  • NF ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method)
  • NF V04-389:1985 Caseins and caseinates. Determination of scorched particles content.
  • NF V04-384*NF ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference 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 5548:2008 Caseins and caseinates - Determination of lactose content - Photometric 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
  • NF V04-221-4*NF 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)

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

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

(U.S.) Ford Automotive Standards

IN-BIS

  • IS 9095-1979 Specifications for protein gummies
  • IS 9808-1981 Concentrated fish protein specifications
  • IS 7482-1989 Protein Drinks—Specifications
  • IS 3543-1966 Papain 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 11962-1987 Method for determination of ash content in chymosin casein and caseinate (reference method)
  • IS 7128-1973 Peptone specification microbial grade
  • IS 1167-1965 Casein specifications (food quality)
  • 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 13650-1993 Glass containers for proteinized food
  • IS 7127-1973 Tryptone Microbial Grade Specifications
  • IS 8222-1976 Specification for edible leaf protein concentrates
  • IS 6606-1972 Specifications for Albumin Meter (ESBACH'S) with stopper, holder and housing

ZA-SANS

Indonesia Standards

GOST

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

Defense Logistics Agency

South African Bureau of Standard

Danish Standards Foundation

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

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

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)

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

GOSTR

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

American Society for Testing and Materials (ASTM)

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

mo target and cu target,cr target cu target,protein target,fe target co target ni target,Copper target and molybdenum target,target acid protein,target protein,Target protein analysis,Atomic molybdenum target + copper target,target protein,anode target co target,target non-target waveform,cu target co target,Tungsten target, molybdenum target,co target + cu target,Rotating and fixed targets,Tungsten target + molybdenum target,co target and copper target,fixed target,co target and cu target

All Rights Reserved © 2026 WWW.CHINASTANDARDS.NET visa master american express unionpay apple pay paypal google pay