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Basic Details/ मूल ब्यौरा
Comment
IS Number/
आईएस संख्या
:
IS 7219:1973
IS Title/
आईएस शीर्षक
:
Method for determination of protein in foods and feeds
Superseding IS/
सुपरसीडिंग आईएस
:
None
Degree of Equivalence/
समतुल्यता स्तर
:
Indigenous
Number of Revisions/
पुनरीक्षणों की संख्या
:
New Standard
Number of Amendments/
संशोधनों की संख्या
:
1
Aspect/
पक्ष
:
Methods of tests
Language/
भाषा
:
English
Reaffirmation Year/
पुनर्पुष्टि वर्ष
:
Technical Department/
तकनीकी विभाग
:
FAD (Food and Agriculture Department)
Technical Committee/
तकनीकी समिति
:
FAD 28 (Test methods for food products Sectional Committee)
Member Secretary/
सदस्य सचिव
:
Disha Sanjay Zanwar
Other Details
Indian Standard
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Amendment : 1
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Gazette Document : 0
License : 0
Product Manual & SIT : 0
Laboratory : 0
Classification Details
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Cross Reference Details
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Composition
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Corrigendum : 0
Cross Reference Details
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Indian Standards Referred In IS IS 7219:1973
:
1
IS 5194:1969
Method for determination of nitrogen - Kjeldahl method
CHD 01
2
IS 1070:2023
Reagent grade water - Specification (Third Revision)
CHD 13
International Standards Referred In IS 7219:1973
Standard contains no Cross Referenced International Standard.
IS 7219:1973
is Referred in following Indian Standards :
1
IS 13334 : Part 1 : 2014
Skimmed milk powder - Specification: Part 1 standard grade (Second Revision)
FAD 19
2
IS 13334 : Part 2 : 2014
Skimmed milk powder - Specification: Part 2 extra grade (First Revision)
FAD 19
3
IS 6894 : 1993
Malting barley - Specification (First Revision)
FAD 16
4
IS 10038 : 1981
Specification for textured plant protein foods prepared by extrusion cooking
FAD 16
5
IS 13264 : 1991
Ready khichdi mix - Specification
FAD 16
6
IS 13265 : 1991
Ready vegetable pulav mix specification
FAD 16
7
IS 13267 : 1991
Ready suji - Halwa mix - Specification
FAD 16
8
IS 3137 : 1974
Specification for high-protein mixes for use as food supplements (First Revision)
FAD 16
9
IS 3839 : 1989
Food yeast - Specification (First Revision)
FAD 16
10
IS 7463 : 2004
Wheat flour for use in bakery industry - Specification (Second Revision)
FAD 16
11
IS 7482 : 1989
Protein - Based beverages - Specification (First Revision)
FAD 16
12
IS 7487 : 1986
Specification for protein - Enriched biscuits (First Revision)
FAD 16
13
IS 8220 : 1976
Specification for protein - Rich concentrated nutrient supplementary foods
FAD 16
14
IS 8222 : 1976
Specification for edible leaf protein concentrate
FAD 16
15
IS 9629 : 2004
Maize atta, maize maida and maize suji - Specification (First Revision)
FAD 16
16
IS 14613 : 1998
Roasted Bengal Gram Flour (Channa Sattu)
FAD 16
17
IS 8665 : 1977
Specification for protein - Fortified bread
FAD 16
18
IS 9038 : 1979
Specification for reconstitutable protein beverage food
FAD 16
19
IS 9487 : 1980
Specification for `Ready-to-eat' Protein-rich Extruded Foods
FAD 16
20
IS 10382 : 1982
Specification for edible egg albumen powder
FAD 18
21
IS 11747 : 1986
Specification for corned beef, canned
FAD 18
22
IS 4723 : 1978
Specification for egg powder (First Revision)
FAD 18
23
IS 966 : 1999
Desiccated coconut - Specification (Second Revision)
FAD 10
24
IS 5719 : 2017
Gelatin, food grade - Specification (Second Revision)
FAD 08
25
IS 14703 : 2017
Vinegar - Specification (First Revision)
FAD 10
26
IS 16892 : 2018
Sattu - Specification
FAD 16
27
IS 16873 : 2018
Cassia gum, food grade - Specification
FAD 08
28
IS 10502 : 2018
Guar gum, food grade - Specification (Second Revision)
FAD 08
29
IS 1806 : 2018
Malted milk foods - Specification (Second Revision) Amendment - 1
FAD 19
30
IS 16875 : 2020
Hydroxypropyl Methyl Cellulose (HPMC), Food Grade - Specification
FAD 08
31
IS 7694 : 2021
Series 1 freight containers Corner and intermediate fittings Specifications
TED 33
32
IS 582 : Part 5 : Sec 2 : 2018
METHODS OF CHEMICAL TESTING OF LEATHER PART 5 DETERMINATION OF CERTAIN AZO COLORANTS IN DYED LEATHERS SECTION 2 DETERMINATION OF 4-AMINOAZOBENZENE
CHD 17
33
IS 17515 : Part 3 : 2021
Energy performance of lifts escalators and moving walks Part 3: Energy calculation and classification of escalators and moving walks identical to ISO 25745-3
ETD 25
34
IS 2400 : 1976
Specification for besan (First Revision)
FAD 16
35
IS 10901 : 1984
Specification for paushtik wheat atta
FAD 16
36
IS 10902 : 1984
Specification for paushtik wheat maida
FAD 16
37
IS 11536 : 2007
Processed - Cereal based complementary foods - Specification (Second Revision)
FAD 24
38
IS 832 : PART 1 : 2021
Textiles - Determination of twist in yarns Part 1 Direct counting method
TXD 01
39
IS 10501 : 1983
Specification for kulfi
FAD 19
40
IS/ISO 6621 : PART 2 : 2020
Internal combustion engines - Piston rings - Part 2: Inspection measuring principles
TED 02
Classification Details
Group
:
Food, Food Products and food processing equipments
Sub Group
:
Food safety
Sub Sub Group
:
Test Methods for Food Products
Aspect
:
Methods of tests
Certification
: