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ISO 27105:2016 (R2022)
Milk and cheese — Determination of hen's egg white lysozyme content by high performance liquid chromatography
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Summary
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.
Notes
90.93 : Norme internationale confirmée
Technical characteristics
| Publisher | International Organization for Standardization (ISO) |
| Publication Date | 03/24/2016 |
| Confirmation Date | 11/08/2022 |
| Edition | 1 |
| Page Count | 11 |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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Previous versions
24/03/2016
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