ISO 27105:2016

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

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.

Edition	2016
Published Date	2016
Published By	International Standardization Organisation
Page Count	11