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BS ISO 27105:2016

Current
Current

The latest, up-to-date edition.

Milk and cheese. Determination of hen’s egg white lysozyme content by high performance liquid chromatography
Published date

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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