ISO-27105 › Milk and cheese - Determination of hens egg white lysozyme content by high performance liquid chromatography
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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.
To find similar documents by classification:
67.100.01 (Milk and milk products in general)
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Document Number
ISO 27105:2016
Revision Level
1ST EDITION
Status
Current
Publication Date
April 1, 2016
Committee Number
ISO/TC 34/SC 5