Food Laboratory Analysis

Quality assessment of oils and fats-peroxide value, acidity content; fatty acid profile (GC);
Quantification of fat content (Sohxlet method);
Determination of vitamin E content (HPLC);
Determination of protein content (Kjeldahl method);
Evaluation of salt content in food (Mohr method);
Rapid methods of analysis;
Microbiological analysis of Water (total germs, total and faecal coliforms, faecal steptococci and anaerobic spores);
Microbiological analysis of food (coliforms / Salmonella).

NAO