Methods and procedures

Sort by Default

Display 15 Products per page

Method 167
Cholecalciferol (vitamin D3) and Ergocalciferol (vitamin D2). Determination by HPLC in foodstuffs.
€ 60
Add to cart Show Details
Method 168
Water acitvity. Instrumental Determination by Novasina Electronic Hygrometer and Aqua-Lab Dew Point Instrument.
€ 60
Add to cart Show Details
Method 169
Dry matter in foodstuffs. The vacuum method.
€ 60
Add to cart Show Details
Method 170
Mercury. Determination in Seafood by Flow Injection Cold Vapour Atomic Absorption Spectrometry (FI-CVAAS) after Microwave Digestion.
€ 60
Add to cart Show Details
Method 171
Halophilic and osmophilic microbes ('Pink' and 'Dun'). Determination in salt-cured fish products.
€ 60
Add to cart Show Details
Method 172
Ergosterol. Determination by HPLC in cereal.
€ 60
Add to cart Show Details
Method 173
Ash, gravimetric determination in foods.
€ 60
Add to cart Show Details
Method 174
Shigella spp. PCR method for detection in foods.
€ 60
Add to cart Show Details
Method 175
Aflatoxin M1 in milk and milk powder. Determination by HPLC after cleaning on an immuno affinity column.
€ 60
Add to cart Show Details
Method 176
Proteins. Qualitative method for detection of specific proteins (allergens) in food by immuno diffusion.
€ 60
Add to cart Show Details
Method 177
Aspergillus flavus and A. parasiticus. Determination in food and feed.
€ 60
Add to cart Show Details
Method 178
Chloride (salt). Determination in foods by potentiometric titration.
€ 60
Add to cart Show Details
Method 179
pH. Determination in foods.
€ 60
Add to cart Show Details
Method 180
Sodium. Determination in Foodstuffs by Flame Atomic Absorption Spectrometry after Microwave Digestion.
€ 60
Add to cart Show Details
Method 181
Fat. Determination in meat and meat products using a butyrometer according to Gerber.
€ 60
Add to cart Show Details