protein and fat

protein and fat, Total:43 items.

The international standard classification for "protein and fat" includes: Milk and milk products in general , Laboratory medicine , Cereals, pulses and derived products , Meat and meat products .

The Chinese standard classification for "protein and fat" includes: Milk and dairy products , Medical laboratory equipment , Sanitation in general , Cereal crop and forage crop in general , Meat processing and products .

---

Professional Standard - Agriculture

• QB/T 5805-2023 Milk (Whey) protein powder with milk fat globule membranes
• NY/T 2659-2014 Rapid determination of fat,protein,lactose and total solids in milk—Infrared spectrometry

Hainan Provincial Standard of the People's Republic of China

• DB46/T 313-2015 Coconut Crude Protein and Crude Fat Determination

国家药品监督管理局

• YY/T 1590-2018 Heart-type fatty acid-binding protein testing kit (immune turbidity method)

Professional Standard - Medicine

• YY/T 1590 Heart-type fatty acid binding protein assay kit (immunoturbidimetric method)

Professional Standard - Hygiene

• WS/T 121-1999 Guidelines for the immunoturbidimetric determination of serum apolipoprotein A1 and apolopoprotein B

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

• GB/T 24870-2010 Inspection of grain and oils—Crude protein and crude fat determination in soybean—Near-infrared 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 41366-2022 Livestock and poultry meat quality testing—Determination of moisture,protein and fat—Near-infrared spectroscopy method

SCC

• BS 6248-10:1986 Caseins and caseinates-Method for determination of fat (gravimetric reference method)
• DANSK DS/ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates – Determination of fat content – Gravimetric method
• NS-EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)
• DANSK DS/EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates – Determination of fat content – Gravimetric method (ISO 23319:2022)

Korean Agency for Technology and Standards (KATS)

• KS H ISO 5543-2006(2016) Caseins and caseinates－Determination of fat content－Gravimetric method(Reference method)
• KS H ISO 5543:2006 Caseins and caseinates－Determination of fat content－Gravimetric method(Reference method)
• KS H ISO 5543:2021 Caseins and caseinates — Determination of fat content — Gravimetric method(Reference method)

Association Francaise de Normalisation

• 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 23319:2022 Cheeses and processed cheeses, caseins and caseinates - Determination of fat content - Gravimetric method
• NF V04-558*NF EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method

GSO

• GSO ISO 5543:2015 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 5543:2016 Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method)
• GSO ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
• BH GSO ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method

International Organization for Standardization (ISO)

• ISO 5543:2004 | IDF 127:2004 Caseins and caseinates — Determination of fat content — Gravimetric method (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 5543:1986 Caseins and caseinates; Determination of fat content; Gravimetric method (Reference method)
• ISO 23319:2022 | IDF 250 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
• ISO 23319:2022 | IDF 250:2022 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
• ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method

CZ-CSN

• CSN 57 0111 Cast.4-1979 Testing methods for asein. Determination f fat content

KR-KS

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

British Standards Institution (BSI)

• BS ISO 5543:2004 Caseins and caseinates - Determination of fat content - Gravimetric method (reference method)
• BS EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method
• 20/30376375 DC BS ISO 23319. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method

Lithuanian Standards Office

• LST ISO 5543:2004 Caseins and caseinates. Determination of fat content. Gravimetric method (Reference method) (idt ISO 5543:2004)

Spanish Association for Standardization (UNE)

• UNE-EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)

German Institute for Standardization

• 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
• DIN EN ISO 23319 E:2020-10 Gravimetric method for determination of fat content in cheese and processed cheese products, casein and caseinate (draft)
• DIN EN ISO 23319:2023 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)

European Committee for Standardization (CEN)

• EN ISO 23319:2022 Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022)

South African Bureau of Standard

• SANS 9622:2005 Whole milk - Determination of milkfat, protein and lactose content - Guidance on the operation of mid-infrared instruments

Others: lipoprotein,protein time,proteinaceous substance,casein fat,protein fat,cell protein,time protein,protein during electrophoresis,protein,protein during electrophoresis,protein and fat,protein lysozyme,protein,time molecule protein,egg white,protein time,color when fat,fat content,fat total protein,Fatty alcohol