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Principle of Combustion Method for Determination of Protein Content in Food

Principle of Combustion Method for Determination of Protein Content in Food, Total:174 items.

In the international standard classification, Principle of Combustion Method for Determination of Protein Content in Food involves: Animal feeding stuffs, General methods of tests and analysis for food products, Edible oils and fats. Oilseeds, Food products in general, Cereals, pulses and derived products, Milk and milk products, Fruits. Vegetables, Meat, meat products and other animal produce, Processes in the food industry, Biology. Botany. Zoology, Tobacco, tobacco products and related equipment, Beverages, Water quality, Textile fibres, Coals.

RU-GOST R, Principle of Combustion Method for Determination of Protein Content in Food

• GOST R ISO 16634-1-2011 Food products. Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content. Part 1. Oilseeds and animal feeding stuffs
• GOST R 54390-2011 Food products. Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content. Part 2. Cereals, pulses and milled cereal products
• GOST R 51470-1999 Caseins and caseinates. Method for determination of protein content
• GOST 23327-1978 Milk. Methods for determination of the total protein content
• GOST 23327-1998 Milk and milk products. Determination of mass part of total nitrogen by Kjeldahl method and determination of mass part of protein
• GOST R 51464-1999 Caseins and caseinates. Method for determination of water content
• GOST 13496.4-1984 Fodder, mixed fodder and animal feed raw stuff. Methods of nitrogen and crude protein determination
• GOST 13496.4-1993 Fodder, mixed fodder and animal feed raw stuff. Methods of nitrogen and crude protein determination
• GOST R 52993-2008 Caseins and caseinates. Determination of moisture content (Reference method)
• GOST R 51469-1999 Caseins and caseinates. Photometric method for determination of lactose content

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, Principle of Combustion Method for Determination of Protein Content in Food

• GB/T 24318-2009 Determination of total nitrogen content in animal feeding stuffs by combustion according to the Dumas principle and calculation of the crude protein content
• GB/T 14771-1993 Method for determination of protein content in foods
• GB/T 5009.5-2003 Determination of protein in foods
• GB/T 21318-2009 Determination of total nirogen content in animal feeding stuffs by combustion according to the Dumas principle and calculation o the crude protein content
• GB/T 15673-2009 Determination of crude protein in edible mushroom
• GB/T 15673-1995 Method for determination of crude protein in edible fungi
• GB/T 31578-2015 Inspection of grain and oils.Determination of crude protein content in grain and its products.Combustion method according to the Dumas principle
• GB/T 21704-2008 Determination of non-protein-nitrogen content in milk and dairy products
• GB/T 5009.194-2003 Determination of immunoglobulin in health foods
• GB 5009.299-2024 National food safety standards Determination of lactoferrin in food

British Standards Institution (BSI), Principle of Combustion Method for Determination of Protein Content in Food

• BS EN ISO 16634-1:2008 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 1: Oilseeds and animal feeding stuffs
• BS DD CEN ISO/TS 16634-2:2010 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Cereals, pulses and milled cereal products
• BS EN ISO 8968-4:2016 Milk and milk products. Determination of nitrogen content. Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)
• BS EN ISO 16634-2:2016 Food products. Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content. Cereals, pulses and milled cereal products
• BS EN ISO 8968-4:2016(2017) Milk and milk products — Determination of nitrogen content Part 4 : Determination of protein and non - protein nitrogen content and true protein content calculation (Reference method)
• BS EN ISO 8968-5:2002 Milk. Determination of nitrogen content. Determination of protein-nitrogen content
• BS EN ISO 8968-1:2014 Milk and milk products. Determination of nitrogen content. Kjeldahl principle and crude protein calculation
• BS EN ISO 8968-4:2002 Milk. Determination of nitrogen content. Determination of non-protein nitrogen content
• 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 ISO 23893-3:2013 Water quality. Biochemical and physiological measurements on fish. Determination of vitellogenin
• 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 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

Professional Standard - Agriculture, Principle of Combustion Method for Determination of Protein Content in Food

• GB/T 5009.5-1985 Determination method of protein in food
• NY/T 2007-2011 Determination of the crude protein content in cereal and pules seeds by combustion according to the dumas principle
• SN/T 5071-2018 Determination of 19 Non-protein Nitrogenous Compounds in Export Food by Liquid Chromatography-Mass Spectrometry/Mass Spectrometry
• GB 5009.5-2010(XG1-2014) Amendment No. 1 of "National Food Safety Standard for the Determination of Protein in Food"

Professional Standard - Commodity Inspection, Principle of Combustion Method for Determination of Protein Content in Food

• SN/T 3926-2014 Determination of protein content in dairy foods, egg foods and soy foods for export.Coomassie brilliant blue method
• SN/T 2115-2008 Determination of the hotel nitrogen content and calculation of the crude protein content in food and feed for import and export.Combustion according to the Dumas principle
• SN/T 3382-2012 Determination of non-protein-nitrogen content in milk and dairy products for export
• SN/T 3185-2012 Determination of halogen in crude oil.Oxygen bomb combustion-ion chromatography

German Institute for Standardization, Principle of Combustion Method for Determination of Protein Content in Food

• DIN EN ISO 16634-1:2009 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 1: Oilseeds and animal feeding stuffs (ISO 16634-1:2008); English version of DIN EN ISO 16634-1:
• DIN 10470:2011 Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
• DIN EN ISO 16634-1:2009-07 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 1: Oilseeds and animal feeding stuffs (ISO 16634-1:2008); German version EN ISO 16634-1:2008
• DIN 10464:1994 Determination of casein content, casein and whey protein contents in total protein of milk and milk products - Casein-phosphorus method
• 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 10470:1999 Determination of whey protein content and casein content in total protein of milk and milk products - Derivative spectroscopic method
• DIN EN ISO 8968-4:2016-09 Milk and milk products - Determination of nitrogen content - Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method) (ISO 8968-4:2016); German version EN ISO 8968-4:2016
• DIN 10470:2011-07 Milk and milk products - Determination of whey protein content and casein content in total protein - Derivative spectroscopic method
• DIN 10466:2001-09 Determination of whey protein content in total protein of milk and milk products - Polarographic method
• DIN 10466:2001 Determination of whey protein content in total protein of milk and milk products - Polarographic method
• DIN 10472:1996-06 Determination of casein and whey protein contents of milk and milk products - Electrophoretic method
• DIN EN ISO 16634-2:2016-11 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals, pulses and milled cereal products (ISO 16634-2:2016); German version EN ISO 16634...
• DIN EN ISO 8968-4:2016 Milk and milk products - Determination of nitrogen content - Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method) (ISO 8968-4:2016); German version EN ISO 8968-4:2016

European Committee for Standardization (CEN), Principle of Combustion Method for Determination of Protein Content in Food

• EN ISO 16634-1:2008 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 1: Oilseeds and animal feeding stuffs (ISO 16634-1:2008)
• CEN ISO/TS 16634-2:2009 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals, pulses and milled cereal products
• EN ISO 16634-2:2016 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals@ pulses and milled cereal products
• EN ISO 8968-4:2016 Milk and milk products - Determination of nitrogen content - Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)

International Organization for Standardization (ISO), Principle of Combustion Method for Determination of Protein Content in Food

• ISO 16634-1:2008 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 1: Oilseeds and animal feeding stuffs
• ISO 8968-4:2016 | IDF 20-4:2016 Milk and milk products — Determination of nitrogen content — Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)
• ISO 8968-4:2016 Milk and milk products - Determination of nitrogen content - Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)
• ISO 5549:1978 Caseins and caseinates; Determination of protein content (Reference method)
• ISO 16634-2:2016 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals, pulses and milled cereal products
• ISO/TS 16634-2:2009 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals, pulses and milled cereal products
• ISO 5739:2003 | IDF 107:2003 Caseins and caseinates — Determination of contents of scorched particles and of extraneous matter
• ISO 8968-5:2001|IDF 20-5:2001 Determination of milk nitrogen content Part 5: Determination of protein nitrogen content
• ISO 8968-5:2001 Milk - Determination of nitrogen content - Part 5: Determination of protein-nitrogen content
• ISO 8968-5:2001 | IDF 20-5:2001 Milk — Determination of nitrogen content — Part 5: Determination of protein-nitrogen content
• ISO 8968-4:2001 Milk - Determination of nitrogen content - Part 4: Determination of non-protein-nitrogen content
• ISO 8968-4:2001|IDF 20-4:2001 Determination of milk nitrogen content Part 4: Determination of non-protein nitrogen content
• ISO 5550:2006 Caseins and caseinates - Determination of moisture content (Reference method)
• ISO 5550:2006|IDF 78:2006 Caseins and caseinates — Determination of moisture content (Reference method)

Association Francaise de Normalisation, Principle of Combustion Method for Determination of Protein Content in Food

• NF V03-767-1*NF EN ISO 16634-1:2008 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 1 : oilseeds and animal feeding stuffs.
• NF EN ISO 8968-4:2016 Milk and dairy products - Determination of nitrogen content - Part 4: determination of protein and non-protein nitrogen content and calculation of true protein content (Reference method)
• NF V04-221-4*NF EN ISO 8968-4:2016 Milk and milk products - Determination of nitrogen content - Part 4 : determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)
• NF EN ISO 16634-1:2008 Food products - Determination of total nitrogen content by combustion according to the Dumas principle and calculation of crude protein content - Part 1: oilseeds and animal feed
• NF V03-767-2*NF EN ISO 16634-2:2016 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2 : cereals, pulses and milled cereal products
• NF V04-389:1985 Caseins and caseinates. Determination of scorched particles content.
• NF V04-387:1985 Caseins and caseinates. Determination of protein content (reference method).
• NF EN ISO 16634-2:2016 Food products - Determination of total nitrogen content by combustion according to the Dumas principle and calculation of crude protein content - Part 2: cereals, legumes and milling cereal products
• NF V04-407:2002 Meat, meat product and fishery products - Determination of nitrogen content and calculation of the protein content - Kjeldahl method.
• NF V04-221-5:2002 Milk - Determination of nitrogen content - Part 5 : determination of protein-nitrogen content.
• NF V04-221-1*NF EN ISO 8968-1:2014 Milk and milk products - Determination of nitrogen content - Part 1 : Kjeldahl principle and crude protein calculation

SCC, Principle of Combustion Method for Determination of Protein Content in Food

• DANSK DS/EN ISO 16634-1:2009 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 1: Oilseeds and animal feeding stuffs
• BS DD CEN ISO/TS 16634-2:2009 Food products. Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content-Cereals, pulses and milled cereal products
• DANSK DS/EN ISO 8968-4:2016 Milk and milk products – Determination of nitrogen content – Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)
• AENOR UNE-EN ISO 16634-2:2016 Food products. Determination of the total nitrogen content by combustion according to the principle of the DUMAS method and calculation of the crude protein content. Part 2: Cereals, legumes and cereal-based products (ISO 16634-2:2016...
• DANSK DS/EN ISO 16634-2:2016 Food products – Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content – Part 2: Cereals, pulses and milled cereal products
• NS-EN ISO 8968-4:2016 Milk and milk products — Determination of nitrogen content — Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method) (ISO 8968-4:2016)
• 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-EN ISO 8968-4:2016 Milk and dairy products. Determination of nitrogen content. Part 4: Determination of protein and non-protein nitrogen content and calculation of true protein content (Reference method). (ISO 8968-4:2016)
• NS-EN ISO 16634-2:2016 Food products — Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content — Part 2: Cereals, pulses and milled cereal products (ISO 16634-2:2016)
• SN-CEN ISO/TS 16634-2:2009 Food products — Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content — Part 2: Cereals, pulses and milled cereal products (ISO/TS 16634-2:2009)
• DIN EN ISO 8968-4 E:2013 Draft Document - Milk and milk products - Determination of nitrogen content - Part 4: Determination of protein and non protein nitrogen content and true protein content calculation (Reference method) (ISO/DIS 8968-4:2013); German version prEN ISO 8968-...
• NS-EN ISO 16634-1:2008 Food products — Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content — Part 1: Oilseeds and animal feeding stuffs (ISO 16634-1:2008)
• DANSK DS/ISO 5739:2003 Caseins and caseinates - Determination of contents of scorched particles and of extraneous matter
• DIN EN ISO 16634-2 E:2014 Draft Document - Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals, pulses and milled cereal products (ISO/DIS 16634-2:2014); German...
• UNE 64011:1970 MIXED FEEDS AND RAW MATERIALS. QUANTITATIVE DETERMINATION OF THE RAW PROTEIN

GSO, Principle of Combustion Method for Determination of Protein Content in Food

• BH GSO ISO 16634-1:2017 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content -- Part 1: Oilseeds and animal feeding stuffs
• OS GSO ISO 16634-1:2015 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content -- Part 1: Oilseeds and animal feeding stuffs
• GSO ISO 16634-1:2015 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content -- Part 1: Oilseeds and animal feeding stuffs
• GSO ISO 8968-4:2021 Milk and milk products — Determination of nitrogen content — Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)
• BH GSO ISO 8968-4:2022 Milk and milk products — Determination of nitrogen content — Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)
• OS GSO ISO/TS 16634-2:2015 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content -- Part 2: Cereals, pulses and milled cereal products
• BH GSO ISO/TS 16634-2:2017 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content -- Part 2: Cereals, pulses and milled cereal products
• GSO ISO/TS 16634-2:2015 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content -- Part 2: Cereals, pulses and milled cereal products
• GSO ISO 5739:2015 Caseins and caseinates -- Determination of contents of scorched particles and of extraneous matter
• BH GSO ISO 5739:2016 Caseins and caseinates -- Determination of contents of scorched particles and of extraneous matter
• BH GSO ISO 14891:2016 Milk and milk products -- Determination of nitrogen content -- Routine method using combustion according to the Dumas principle
• GSO ISO 14891:2014 Milk and milk products -- Determination of nitrogen content -- Routine method using combustion according to the Dumas principle
• OS GSO ISO 14891:2014 Milk and milk products -- Determination of nitrogen content -- Routine method using combustion according to the Dumas principle
• OS GSO 2101:2010 Protein-Rich concentrated Nutrient Supplementary foods
• GSO ISO 8968-5:2014 Milk -- Determination of nitrogen content -- Part 5: Determination of protein-nitrogen content
• OS GSO ISO 8968-5:2014 Milk -- Determination of nitrogen content -- Part 5: Determination of protein-nitrogen content
• BH GSO ISO 5543:2016 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)

IN-BIS, Principle of Combustion Method for Determination of Protein Content in Food

• IS 7219-1973 Methods for determination of protein in food and feed
• IS 9487-1980 Specification for "ready-to-eat" protein-rich puffed foods
• IS 11888-1987 Method for determination of charred particle content in casein and caseinates
• IS 11963-1987 Photometric method for determination of lactose content in casein and caseinate

AT-ON, Principle of Combustion Method for Determination of Protein Content in Food

• ONORM DIN 10454-1993 Determination of protein content of caseins and caseinates - Reference method
• ONORM DIN 10453-1993 Determination of water content of caseins and caseinates - Reference method
• ONORM DIN 10334-1994 Determination of nitrogen content of milk according to Kjeldahl and calculation of crude protein content

HU-MSZT, Principle of Combustion Method for Determination of Protein Content in Food

• MNOSZ 17619-1954 Definition of the concept of protein content in preserved foods

CZ-CSN, Principle of Combustion Method for Determination of Protein Content in Food

• CSN 57 0153-1986 Testing methods for meat products and sterilized food in preserves. Determination of protein content according to Kjeldahl
• CSN 57 0111-5-2002 Testing methods for casein and caseinates - Determination of protein content
• CSN 570111-5-2002 Testing methods for casein and caseinates - Determination of protein content
• CSN 46 7092-27-1998 Testing methods for feeding stuffs - Part 27: Determination of the protein content

Standard Association of Australia （SAA）, Principle of Combustion Method for Determination of Protein Content in Food

• AS ISO 8968.4:2021 Milk and milk products — Determination of nitrogen content, Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)

ES-UNE, Principle of Combustion Method for Determination of Protein Content in Food

• UNE-EN ISO 8968-4:2016 Milk and milk products - Determination of nitrogen content - Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method) (ISO 8968-4:2016)
• UNE-EN ISO 16634-2:2016 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals, pulses and milled cereal products (ISO 16634-2:2016)

AR-IRAM, Principle of Combustion Method for Determination of Protein Content in Food

• IRAM 15 707-1963 How to measure plant protein in food

CEN - European Committee for Standardization, Principle of Combustion Method for Determination of Protein Content in Food

• EN ISO 8968-4:2001 Milk - Determination of Nitrogen Content - Part 4: Determination of Non-Protein Nitrogen Content

Danish Standards Foundation, Principle of Combustion Method for Determination of Protein Content in Food

• DS/CEN ISO/TS 16634-2:2009 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 2: Cereals, pulses and milled cereal products
• DS/EN ISO 16634-1:2009 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 1: Oilseeds and animal feeding stuffs
• DS/EN ISO 8968-5:2002 Milk - Determination of nitrogen content - Part 5: Determination of protein-nitrogen content

Korean Agency for Technology and Standards (KATS), Principle of Combustion Method for Determination of Protein Content in Food

• KS H ISO 5549-2006(2016) 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 Caseins and caseinates－Determination of protein content(Reference method)
• KS H 1204-2021 Testing method for crude proteins content

KR-KS, Principle of Combustion Method for Determination of Protein Content in Food

• KS H ISO 5549-2021 Caseins and caseinates — Determination of protein content(Reference method)
• KS K ISO 20418-3-2023 Textiles — Qualitative and quantitative proteomic analysis of some animal hair fibres — Part 3: Peptide detection using LC-MS without protein reduction

National Health Commission of the People's Republic of China, Principle of Combustion Method for Determination of Protein Content in Food

• GB 5009.5-2010 National food safety standard Determination of Protein in foods
• GB 5009.5-2016 National food safety standard Determination of protein in food

未注明發(fā)布機構(gòu), Principle of Combustion Method for Determination of Protein Content in Food

• DIN EN ISO 8968-4 E:2013-09 Determination of nitrogen content of milk and milk products Part 4: Determination of protein and non-protein nitrogen content and calculation of pure protein content (Reference Method) (Draft)
• DIN EN ISO 16634-2 E:2014-11 Determination of total nitrogen content and calculation of crude protein content of foods by combustion according to the Duma principles Part 2: Cereals, legumes and milled cereal products (draft)

PL-PKN, Principle of Combustion Method for Determination of Protein Content in Food

• PN C04288-14-1987 Technical fats Methods of testing Determination of protein content

VN-TCVN, Principle of Combustion Method for Determination of Protein Content in Food

• TCVN 3705-1990 Aquatic products.Method for the determination of total nitrogen and protein content
• 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 7253-2003 Tobacco and tobacco products.Determination of nitrogen protein content
• TCVN 4593-1988 Canned foods.Determination of total protein
• TCVN 7871-4-2008 Wheat and wheat ftour.Gluten content.Part 4: Determination of dry gluten from wet gluten by a rapid drying method

RO-ASRO, Principle of Combustion Method for Determination of Protein Content in Food

• STAS 2213/17-1976 SWEETS Determination of total proteinic content and milk proteinic substance content
• STAS 6514-1975 FISH AND FISH PRODUCTS Determination of total proteic matters

AENOR, Principle of Combustion Method for Determination of Protein Content in Food

• UNE 34871:1986 PROCESSED CHEESE PRODUCTS. DETERMINATION OF THE PROTEIN CONTENT.
• UNE 34827:1983 DETERMINATION OF THE CASEIN CONTENT OF MILK.
• UNE-EN ISO 16634-1:2009 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 1: Oilseeds and animal feeding stuffs (ISO 16634-1:2008)

其他未分類, Principle of Combustion Method for Determination of Protein Content in Food

• BJS 201915 Determination of casein content in milk-containing beverages and their milk raw materials

Lithuanian Standards Office , Principle of Combustion Method for Determination of Protein Content in Food

• LST ISO 5549:2001 Caseins and caseinates. Determination of protein content (Reference method) (identical ISO 5549:1978)
• LST EN ISO 16634-1:2009 Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content - Part 1: Oilseeds and animal feeding stuffs (ISO 16634-1:2008)

TN-INNORPI, Principle of Combustion Method for Determination of Protein Content in Food

• NT 14.51-1983 Determination of casein content in milk

國家市場監(jiān)督管理總局、中國國家標準化管理委員會, Principle of Combustion Method for Determination of Protein Content in Food

• GB/T 38086-2019 Determination of metallothionein (MT) in biological samples
• GB/T 41366-2022 Livestock and poultry meat quality testing—Determination of moisture, protein and fat—Near-infrared spectroscopy method

中華人民共和國國家質(zhì)量監(jiān)督檢驗檢疫總局、中國國家標準化管理委員會, Principle of Combustion Method for Determination of Protein Content in Food

• GB/T 35809-2018 Method for analysis of forestry biomass—Determination of protein content

Group Standards of the People's Republic of China, Principle of Combustion Method for Determination of Protein Content in Food

• T/CSIQ 77001-2020 Determination of α-Lactalbumin contents in dairy products— HPLC method
• T/BPCT 001-2023 Determination of A2 β-casein content in cow milk and cow milk products by high performance liquid chromatography-mass spectrometry
• T/CIFST 006-2021 Detection of lactoferrin in foods —— enzyme-linked immunosorbent assay method

ZA-SANS, Principle of Combustion Method for Determination of Protein Content in Food

• SANS 1159:2003 The production of pre-cooked frozen foods containing protein
• SANS 8968-5:2006 Milk - Determination of nitrogen content - Part 5: Determination of protein-nitrogen content

GOSTR, Principle of Combustion Method for Determination of Protein Content in Food

• GOST 34454-2018 Dairy products. Determination of protein content by the Kjeldahl method
• GOST 13496.4-2019 Fodder, мixed fodder and raw mixed fodder. Methods of nitrogen and crude protein determination

Professional Standard - Tobacco, Principle of Combustion Method for Determination of Protein Content in Food

• YC/T 166-2003 Tobacco and tobacco products-Determination of total proteins content (Albumins)

International Dairy Federation (IDF), Principle of Combustion Method for Determination of Protein Content in Food

• IDF 20-5-2001 Milk - Determination of nitrogen content - Part 5: Determination of protein-nitrogen content

海關(guān)總署, Principle of Combustion Method for Determination of Protein Content in Food

• SN/T 4763.2-2021 Determination of mercury content in coal Oxygen bomb combustion-atomic fluorescence spectrometry

Others:   Determination of protein content in food by combustion method, Principle of Combustion Method for Determination of Protein Content in Food, Determination of protein content in food by combustion method.