protein size decreases
protein size decreases, Total:49 items.
The international standard classification for "protein size decreases" includes: Cereals, pulses and derived products .
The Chinese standard classification for "protein size decreases" includes: Grain processing and products , Bean, tuber crop and product .
Professional Standard - Agriculture
- NY/T 4640-2025 Nandada 3 Small Egg Layer Breeding Line
- 9兽药产品说明书范本第二册-2013 Three paintings, three mountains, a thousand ponies and three whites
Hebei Provincial Standard of the People's Republic of China
- DB13/T 246.4-1996 Chinese cabbage variety Xiaoza 50
- DB13/ 114-1991 Chinese cabbage variety Xiaoza 56
Taiwan Provincial Standard of the People's Republic of China
- CNS 14452-2000 Soybean protein
Group Standards of the People's Republic of China
- T/PCFID 0001S-2023 Soy protein products
- T/CCOA 28-2020 Premium Soy Protein Peptides
- T/QGCML 2186-2023 Soy peptone
- T/CNFIA 239-2025 Soy protein concentrate
Shandong Provincial Standard of the People's Republic of China
- DB37/T 1139-2008 soy protein meat
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
- GB/T 22493-2008 Soybean protein flour
Professional Standard - Business
- SB/T 10649-2012 Soy protein products
Jiangsu Provincial Standard of the People's Republic of China
- DB3210/T 1030-2019 "Big Head Short" Chinese Cabbage Cultivation Technical Regulations
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 21415-1:2007 Wheat and wheat flour - Gluten content - Determination of wet gluten by a manual 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
Kingdom of Bahrain Testing and Metrology Directorate
- BH GSO 2520:2017 Wheat protein products including wheat gluten
- BH GSO 1354:2023 Soy protein products
GCC Standardization Organization
- GSO 2520:2016 Wheat protein products including wheat gluten
- GSO 1354:2022 Soy protein products
The Directorate General of Specifications and Metrology (DGSM)
- OS GSO 2520:2016 Wheat protein products including wheat gluten
German Institute for Standardization
- 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 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
COMMISSION FOR THE STANDARDS, METROLOGY AND QUALITY OF VIETNAM (STAMEQ)
- TCVN 7871-2-2008 Wheat and wheat flour.Gluten content.Part 2: Determination of wet gluten by mechanical means
- 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 7871-1-2008 Wheat and wheat flour.Gluten content.Part 1: Determination of wet gluten by a manual method
International Organization for Standardization (ISO)
- ISO 21415-2:2015 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten and gluten index by mechanical means
- ISO 21415-1:2006 Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method
- ISO 21415-2:2006 Wheat and wheat flour - Gluten content - Part 2: Determination of wet gluten by mechanical means
- 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 21415-3:2006 Wheat and wheat flour - Gluten content - Part 3: Determination of dry gluten from wet gluten by an oven drying method
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
Food and Agriculture Organization of the United Nations (FAO)
- CODEX STAN 163-2001 Codex standard for Wheat Protein Products
- CODEX STAN 163-1987(En) Codex Alimentarius Standard for Wheat Protein Products Including Wheat Gluten
- CODEX STAN 163-1987,Rev.1-2001(Ch) Codex Alimentarius Standard for Wheat Protein Products Including Wheat Gluten
Gosstandart of Russia
- GOST 34357-2017 Сheeses from whey albumin. Specifications
- GOST 34551-2019 Сonfectionery. Method for determination of mass fraction of protein
- GOST R 54478-2011 Grain. Methods of determination quantity and quality of gluten in wheat
Spanish Association for Standardization (UNE)
- AENOR UNE 34400-7:1967 Test methods for wheat flour. Determination of protein.
- UNE 34400-7:1967 TEST METHODS OF WHEAT FLOUR. PROTEIN DETERMINATION
Association Francaise de Normalisation
- NF V03-715:1981 Common wheat and {durum} wheat. Splitting of gliadin-type proteins by starch-gel electrophoresis for varietal identification.
Yugoslav Association for Standardization
- JUS E.B8.031-1978 Specification ofwheatfor milling industry. Determination ofraw protein content
Ente Nazionale Italiano di Unificazione
- UNI 10689:1997 Durum wheat cariopsis. Mechanical determination of the dry gluten content.
Korean Agency for Technology and Standards (KATS)
- KS M 7115-2009 Trimmed size of duplex board
Czech Standards Institute (UNMZ)
- CSN 46 1085-2-1998 Wheat (Triticum aestivum L.) and barley (Hordeum vulgare L.) - Determination of varietal trueness and purity - Part 2: Protein polyacrylamide gel electrophoresis (PAGE)
National Standardisation Body (ASRO)
- STAS 704-1974 Fire-rightingeuipment REDUCING SLEEVESS Sizes
- STAS 1136-1976 CRACIUNEASA. Size-graded dolomite in the HUNEDOARA area
South African Bureau of Standard
- CKS 633-2008 Textured soya protein foodstuffs
