Proteome NCBI
Proteome NCBI, Total:93 items.
The international standard classification for "Proteome NCBI" includes: Animal and vegetable fats and oils , Processes in the food industry , Surgical instruments and materials , Laboratory medicine , Biology. Botany. Zoology , Man-made fibres .
The Chinese standard classification for "Proteome NCBI" includes: Grease and oil processing and products , Medical apparatus and devices in general , Medical laboratory equipment , Sanitation in general , Cereal crop and forage crop in general , Other cash crops , Chemical fibre in general .
Group Standards of the People's Republic of China
- T/SZAS 40-2021 Dataset of proteomics
- T/ZGKSL 004-2023 Recombinant collagen for cosmetics
- T/CCOA 14-2020 Texturized vegetable protein
- T/JFX 003-2023 Recombinant Human Fc gamma RIIIA / CD16a (V176) Protein Standard
- T/QGCML 2186-2023 Soy peptone
- T/ACCEM 009-2024 Recombinant mussel mucin
- T/AHFIA 108-2023 α-lactalbumin type whey protein powder
- T/AHFIA 105-2023 α-lactalbumin
- T/CAB 0242-2023 Type A recombinant humanized collagen protein for implantation
- T/CPPC 1084-2024 Casein Peptides
- T/DYZL 008-2019 Immune Immune milk protein powder—Immunoglobulin（IgG）
- T/CAAA 017-2019 Camel meat protein powder
- T/CGCC 43-2020 Vegetable protein glaze
- T/ZGKSL 009-2023 Test method for determination of collagen secreted from human cells induced by recombinant collagen
- T/YSA 01-2021 Sericin Powder
- T/AHFIA 107-2023 β-casein
- T/ZPP 047-2023 albumin oligopeptide
- T/DYZL 006-2019 Immune milk protein powder—α-Lactalbumin
- T/GZHPSPSA 005-2021 Hydrolyzed casein peptide powder (enzymatic casein peptide powder)
- T/AHFIA 110-2023 β-casein type casein
- T/CHC 1010-2023 Elastin peptide
- T/CASME 530-2023 Recombinant mussel adhesive protein for dressing
- T/AHFIA 109-2023 β- La in type whey protein powder
- T/GDCA 040-2024 Cosmetic ingredient recombinant soluble collagen
- T/ZGKSL 010-2023 Test method for absorption of recombinant collagen through the skin
- T/DYZL 007-2019 Immune Immune milk protein powder—β-Lactoglobulin
- T/AHFIA 106-2023 β-lactoglobulin
- T/QGCML 1452-2023 Crushed egg whites
国家药监局
- YY/T 1849-2022 Recombinant collagen protein
Professional Standard - Medicine
- YY/T 1888-2023 Recombinant humanized collagen protein
- YY/T 1888-2023 Recombinant humanized collagen protein
- YY/T 0032-2004 hemoglobin meter
- YY/T 0032-2004 Haemglobin instrument
- YY/T 1228-2014 Albumin test reagent kit
Taiwan Provincial Standard of the People's Republic of China
- CNS 3282-1998 Dried egg white
- CNS 14452-2000 Soybean protein
- CNS 3282-2008 Dried egg white powder
- CNS 14453-2000 Vegetable protein
Professional Standard - Agriculture
- 26药典 三部-2015 General Introduction to Human Recombinant DNA Protein Products
- QB/T 5950-2023 yeast protein
- QB/T 5961-2023 elastin peptide
- 25药典 三部-2020 General Introduction to Human Recombinant DNA Protein Products
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
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
- GB/T 34793-2017 Proteinase K
Henan Provincial Standard of the People's Republic of China
- DB41/T 1040-2015 methanol protein
Beijing Provincial Standard of the People's Republic of China
- DB11/ 612-2009 Hygienic requirements for edible soybean textured protein products
Professional Standard - Textile
- FZ/T 50018-2013 Determination of the protein content of the protein viscose fiber
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
- DB37/T 1139-2008 soy protein meat
ZA-SANS
- CKS 633-2000 Textured soya protein foodstuffs
Japanese Industrial Standards Committee (JISC)
- JIS K 8068:1961 Albumin from eggs
- JIS K 0602:2000 Proteins -- Serum albumin -- Methods for quantitative analysis
- JIS K 0605:2000 Proteins -- Trypsin -- Methods for quantitative analysis
- JIS K 0606:2000 Proteins -- Transferrin -- Methods for quantitative analysis
- JIS K 0603:2000 Proteins -- Immunoglobulin -- Methods for quantitative analysis
- JIS K 8234:1994 Casein (from Milk)
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
RU-GOST R
- GOST R 51470-1999 Caseins and caseinates. Method for determination of protein content
- GOST 33956-2016 Albumine and pastes from albumin. Specifications
- GOST R 53493-2009 Albumin dairy. Specifications
- GOST 33692-2015 Animal protein of connective tissue. General specifications
- GOST R 51467-1999 Caseins and caseinates. Method for determination of pH
- GOST 31978-2012 Caseins and caseinates. Method for determination of pH
- GOST 31689-2012 Casein. Specifications
- GOST R 51464-1999 Caseins and caseinates. Method for determination of water content
GSO
- BH GSO 1374:2022 Edible Casein And Caseinates
- GSO 1374:2021 Edible Casein And Caseinates
- GSO ISO 5546:2015 Caseins and caseinates -- Determination of pH (Reference method)
KR-KS
- KS H ISO 5549-2021 Caseins and caseinates — Determination of protein content(Reference method)
Korean Agency for Technology and Standards (KATS)
- KS H ISO 5549:2006 Caseins and caseinates－Determination of protein content(Reference method)
- KS H ISO 5549:2021 Caseins and caseinates — Determination of protein content(Reference method)
- KS H ISO 5549-2006(2016) Caseins and caseinates－Determination of protein content(Reference method)
- KS H ISO 5739-2006(2016) Caseins and caseinates－Determination of scorched particles content
- KS H ISO 5739:2021 Caseins and caseinates — Determination of scorched particles content
- KS H ISO 5546-2006(2016) Caseins and caseinates－Determination of pH(Reference method)
CZ-CSN
- CSN 57 0111-5-2002 Testing methods for casein and caseinates - Determination of protein content
SCC
- AENOR UNE 23053:1971 BLOOD TRANSFUSION. ALBUMIN
- BS 3985:1978 Specification for cyanmethaemoglobin (haemiglobincyanide) solution for photometric haemoglobinometry
- UNE 64102:1977 MIXED FEEDS AND RAW MATERIALS. TOTAL PROTEIN (RAW PROTEIN)
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)
SAE - SAE International
- SAE AMS1800A-1994 Foam@ Fire Extinguishing Liquid Protein and Fluoroprotein
- SAE AMS1800B-2001 Foam@ Fire Extinguishing Liquid Protein and Fluoroprotein
Society of Automotive Engineers (SAE)
- SAE AMS1800-2011 FOAM, FIRE EXTINGUISHING LIQUID Protein and Fluoroprotein
AT-ON
- ONORM DIN 10454-1993 Determination of protein content of caseins and caseinates - Reference method
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
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
HU-MSZT
- MSZ 1183-1979 protein milk powder
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