BS ISO 27105:2016
Current
The latest, up-to-date edition.
Milk and cheese. Determination of hen’s egg white lysozyme content by high performance liquid chromatography
30-04-2016
Forewords
Introduction
1 Scope
2 Terms and definitions
3 Principle
4 Reagents and reference substances
5 Apparatus
6 Sampling
7 Procedure
8 Calculation and expression of results
9 Precision
10 Test report
Annex A (informative) - Verification by LC/MS
Annex B (informative) - Interlaboratory test
Bibliography
Defines a method for the quantitative determination of hen's egg white lysozyme content in milk and cheese.
| Committee |
AW/5
|
| DevelopmentNote |
Supersedes DD ISO/TS 27105 & 14/30293328 DC. (04/2016)
|
| DocumentType |
Standard
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes | |
| UnderRevision |
| Standards | Relationship |
| ISO 27105:2016 | Identical |
| ISO 5725-1:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions |
| ISO 707:2008 | Milk and milk products — Guidance on sampling |
| ISO 5725-2:1994 | Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method |
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