how proteins interact
how proteins interact, Total:25 items.
The international standard classification for "how proteins interact" includes: Biology. Botany. Zoology , Animal feeding stuffs .
The Chinese standard classification for "how proteins interact" includes: Basic Subject in general , Livestock and poultry feed and additive .
Group Standards of the People's Republic of China
- T/TDSTIA 007-2019 Determination of β-lactoglobulin in milk and milk products by liquid chromatography
- T/CAB 0062-2020 Identification of type Ⅲ collagen LC-MS/MS method
- T/TDSTIA 002-2021 Determination of α-lactalbumin in milk and milk products by high performance liquid chromatography
- T/CSIQ 77001-2020 Determination of α-Lactalbumin contents in dairy products— HPLC method
- T/ZJBX 10-2021 Determination of the proportion of protein hydrolysates with relative molecular weight less than 1000u in protein feed
- T/TDSTIA 006-2019 Determination of lactoferrin in milk and dairy products — Liquid chromatography method
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
国家市场监督管理总局、中国国家标准化管理委员会
- GB/T 38163-2019 Determination of allergenic protein—LC-MS/MS method
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
- GB/T 21033-2007 Determination of immunoglobulin in feeds—High-performance liquid chromatography
Agricultural Standard of the People's Republic of China
- 农业部783号公告-6-2006 Determination of iodinated casein in feeds.Liquid chromatography/Mass spectrometry
Korean Agency for Technology and Standards (KATS)
- KS K 0595-2006 Identification of fluorescent brightening agents classes on textiles
- KS M 5983-2002 Methods for determination of volatile organic compounds in paints and related products(Gas chromatographic method)
Lithuanian Standards Office
- LST ISO 5546:2010 Caseins and caseinates - Determination of pH (Reference method) ( ISO 5546:2010, identical)
- LST ISO 5545:2008 Rennet caseins and caseinates - Determination of ash (Reference method) (ISO 5545:2008, identical)
- LST ISO 5547:2008 Caseins - Determination of free acidity (Reference method) (ISO 5547:2008, identical)
International Dairy Federation (IDF)
- IDF/RM 216-2009 Milk and milk products - Determination of hen's egg white lysozyme by HPLC
- IDF 178-2005 Liquid milk - Determination of acid-soluble β-lactoglobulin content - Reverse-phase HPLC method
SCC
- AWWA ACE68690 Control of N-DBP Precursors: How Does That Compare to the Control of THM Precursors?
- AWWA WQTC71653 Source Water Protection: How Well Do Traditional Water Quality Indicators Correlate with Pathogen Occurrence?
- DANSK DS/ISO 13875:2007 Liquid milk - Determination of acid-soluble beta-lactoglobulin content - Reverse-phase HPLC-method
Association Francaise de Normalisation
- NF S91-143:1988 Dental implants. Cytocompatibility. Study of total cellular proteins.
International Organization for Standardization (ISO)
- ISO/TS 23459:2021 Nanotechnologies - Assessment of protein secondary structure during an interaction with nanomaterials using ultraviolet circular dichroism
Danish Standards Foundation
- DS/ISO 13875:2007 Liquid milk - Determination of acid-soluble beta-lactoglobulin content - Reverse-phase HPLC-method
GSO
- GSO ISO 13875:2014 Liquid milk -- Determination of acid-soluble beta-lactoglobulin content -- Reverse-phase HPLC method
British Standards Institution (BSI)
- PD ISO/TS 23459:2021 Nanotechnologies. Assessment of protein secondary structure during an interaction with nanomaterials using ultraviolet circular dichroism
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