GB/T 25879-2010
ActiveDetermination of lysozyme in chicken egg white - Spectrophotometry
鸡蛋蛋清中溶菌酶的测定 分光光度法
Application Summary AI generated
This standard specifies a spectrophotometric method for determining the lysozyme content in chicken egg white. It is applied in the agricultural and food processing industries for quality control of egg products, particularly for evaluating the concentration of lysozyme used as a natural preservative or functional ingredient. The method is suitable for routine testing in laboratories and production facilities to ensure product consistency and compliance with food safety regulations.
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Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.