ISO 27105:2016
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Lait et fromages — Détermination de la teneur en lysozyme de blanc d’œuf par chromatographie liquide haute performance
| Published By | Publication Date | Number of Pages |
| ISO | 2016-04 | 18 |
ISO 27105:2016 spécifie une méthode pour la détermination quantitative de la teneur en lysozyme de blanc d'?uf dans le lait et les fromages.
La méthode est adaptée au mesurage de faibles niveaux de lysozyme de blanc d'?uf, avec une limite de quantification de 10 mg/kg.
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