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Database: 365,228(8 Aug 2026)
  1. HOME
  2. Standards for Protein+

Protein+

Protein+, Total:355 items.

The international standard classification for "Protein+" includes: Laboratory medicine , Man-made fibres , Food additives , Animal feeding stuffs , Cereals, pulses and derived products , food products in general , Non-alcoholic beverages , Medical Sciences and health care facilities in general , Vegetables and derived products , Edible oils and fats. Oilseeds , General methods of tests and analysis for food products , Fruits. Vegetables , Milk and processed milk products , Milk and milk products in general , Animal and vegetable fats and oils , Processes in the food industry , Starch and derived products , Chemicals for industrial and domestic disinfection purposes , Processes and auxiliary materials , animal produce in general , Spices and condiments. Food additives , Beverages in general , Protection against crime , Surgical instruments and materials , Farming and forestry in general , Biology. Botany. Zoology , Adhesives , Sugar and sugar products .

The Chinese standard classification for "Protein+" includes: Sanitation in general , Chemical fibre in general , Chemical fibre , Other fermented goods , Livestock and poultry feed and additive , Grain processing and products , Food sanitation , Beverage products , School sanitation , Vegetable processing and products , Oil crop and product , Basic standards and general methods , Food processing and products in general , Basic standards and general methods , Other cash crops , Melon, fruit and vegetable planting and product , Children foods , Grease and oil processing and products , Beverages in general , Other daily-use chemicals , Leather processing and products in general , Special foods in general , Meat processing and products , Flavoring materials , Bean, tuber crop and product , Fire-fighting equipment and devices , Crime judging technology , Medical laboratory equipment , Medical apparatus and devices in general , Cereal crop and product , Cereal crop and forage crop in general , Standardization, quality management , Basic Subject in general , Environmental Condition and General Test Method , Adhesives , Sugar refining .

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
  • 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

Taiwan Provincial Standard of the People's Republic of China

Henan Provincial Standard of the People's Republic of China

Professional Standard - Textile

Jilin Provincial Standard of the People's Republic of China

  • DB22/T 2987-2019 Technical specifications for the detection of Bt protein expression in insect-resistant corn
  • DB22/T 3207-2020 Technical specifications for low protein diets for broilers
  • 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

Group Standards of the People's Republic of China

国家药监局

Professional Standard - Light Industry

Professional Standard - Business

Professional Standard - Public Safety Standards

  • GA/T 52-1993 Quality grading for protein-foam fire extinguishing agent and fluoroprotein-foam fire extinguishing agent
  • GA 476-2004 Rapid test strips for human hemoglobin
  • GA 472-2004 Serum product of anti-human hemoglobin
  • GA/T 819-2009 Analytical method of acid dyes on the protein fibers
  • GA 765-2008 Detection method of human hemoglobin—Rapid test strip

Professional Standard - Medicine

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 - Supply and Marketing Cooperative

Professional Standard - Agriculture

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)

Professional Standard - Hygiene

  • 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
  • WS/T 358-2011 Immunoassay of serum or plasma lipoprotein(a)
  • WS/T 121-1999 Guidelines for the immunoturbidimetric determination of serum apolipoprotein A1 and apolopoprotein B
  • WS/T 461-2015 Measurement of Hemoglobin A1c

国家市场监督管理总局、中国国家标准化管理委员会

  • GB/T 40225-2021 Determination of actin antibody—Western blotting method
  • GB/T 38578-2020 Rapid determination of the allergenic protein from aquatic animals origin—Capillary electrophoresis
  • GB/T 38477-2020 Determination of gene expression. Western blot
  • GB/T 40154-2021 Feed material—Cottonseed protein
  • GB/T 38792-2020 Technical specification for cytological evaluation of protein allergenicity

Hebei Provincial Standard of the People's Republic of China

Liaoning Provincial Standard of the People's Republic of China

  • DB21/T 3938-2024 Technical regulations for cultivation of mulberry in sandy land

食品产品

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

农业农村部

  • NY/T 3512-2019 Non-destructive determination of protein in meat- Near-infrared spectroscopy method
  • NY/T 3493-2019 Agricultural biomass raw materials. Determination of crude protein
  • NY/T 3801-2020 Determination of acid-soluble protein in feed materials
  • NY/T 433-2021 Green food-Plant protein beverage

Shandong Provincial Standard of the People's Republic of China

  • DB37/T 3570-2019 Technical regulations for detection of A2 type β-casein gene in dairy cows
  • DB37/T 1139-2008 soy protein meat
  • DB37/T 3572-2019 Technical regulations for the detection of A2 type β-casein (A2 milk) in milk
  • DB37/T 4415-2021 Detection of β-lactoglobulin gene knockout cow and β-lactoglobulin in cow's milk
  • DB37/T 3105-2018 Sunflower seed purity protein electrophoresis detection standard

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

Shaanxi 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

Hubei Provincial Standard of the People's Republic of China

Professional Standard - Forestry

Professional Standard - Commodity Inspection

  • SN/T 0800.3-1999 Cereals and feedstuffs for import and export - Method for the determination of crude protein
  • SN/T 0803.9-1999 Oil bearing materials for import and export—Method for the determination of crude protein
  • SN/T 2545-2010 Testing Method of Thermal Denaturation Protein in Animal Derived Food
  • SN/T 4298-2015 Quarantine protocol for nonstructural protein antibody aganist foot-and-mouth disease virus

Chongqing Provincial Standard of the People's Republic of China

  • DB50/T 1483-2023 Technical regulations for the production of water-soluble silk fibroin protein powder
  • DB50/T 1482-2023 Technical regulations for the production of silk sericin protein powder

Professional Standard - Nuclear Industry

中华全国供销合作总社

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

Beijing Provincial Standard of the People's Republic of China

  • DB11/ 612-2009 Hygienic requirements for edible soybean textured protein products

Tianjin Provincial Standard of the People's Republic of China

  • DB12/T 1190-2023 Technical regulations for the detection of A2 type β-casein (A2 milk) in milk

Shanxi Provincial Standard of the People's Republic of China

  • DB14/T 3007-2024 Raw materials for cosmetics: identification of recombinant humanized collagen

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)

RU-GOST R

CZ-CSN

Japanese Industrial Standards Committee (JISC)

GSO

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 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 5548:1980 Caseins and caseinates; Determination of lactose content; Photometric method
  • ISO 5550:1978 Caseins and caseinates; Determination of water content (Reference method)
  • ISO 21415-2:2015 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means
  • ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
  • 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

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)

SAE - SAE International

Society of Automotive Engineers (SAE)

AT-ON

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

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

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

Spanish Association for Standardization (UNE)

  • UNE 64102:1977 MIXED FEEDS AND RAW MATERIALS. TOTAL PROTEIN (RAW PROTEIN)

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)

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 V04-387:1985 Caseins and caseinates. Determination of protein content (reference method).
  • NF V04-388*NF ISO 5548:2008 Caseins and caseinates - Determination of lactose content - Photometric 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 V04-382:1988 Caseins and caseinates. Determination of fat content. Gravimetric method (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)

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

IN-BIS

ZA-SANS

Indonesia Standards

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