ISO 27105:2016 PDF
Milk and cheese — Determination of hen's egg white lysozyme content by high performance liquid chromatography
Open preview (PDF)Milk and cheese — Determination of hen's egg white lysozyme content by high performance liquid chromatographyTitle (English):
ISO 27105:2016
Milk and cheese — Determination of hen's egg white lysozyme content by high performance liquid chromatography
- Document status:
- Active
- Format:
- Electronic (PDF)
- Number of pages:
- 11
- Publication date:
- March 24, 2016
- Edition:
- ISO IS 27105 edition 1 version 1
- ICS:
- 67.100.01
Description (English):
ISO 27105:2016 specifies a method for the quantitative determination of hen's egg white lysozyme content in milk and cheese. The method is suitable for measuring low levels of hen's egg white lysozyme with a quantification limit of 10 mg/kg.
Technical details
- Technical committee
- ISO/TC 34/SC 5 - Milk and milk products
- SKU
- ISO 27105:2016
