ISO-27105 Milk and cheese - Determination of hens egg white lysozyme content by high performance liquid chromatography

ISO-27105 - 1ST EDITION - CURRENT
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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.

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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