Precision Testing for
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Water Testing
Showing 118 to 122 of 122 results

D-3-hydroxybutyric acid test in Egg and Egg Products
The pasteurization of egg products is based on the use of not high temperatures, because egg proteins are sensitivity to heat.
Attributes: Kit

Peroxide Value (POV) test in Oils and Fats
The amount of peroxides of fats indicate the degree of primary oxidation and therefore its likeliness of becoming rancid.
Attributes: Kit

Free Fatty Acids analysis in Oils and Fats
The acid content of edible fats is given by the quantity of free fatty acids deriving from the hydrolytic rancidity of triglycerides.
Attributes: Kit

Determination of Ammonia in Plant-based Beverages and Dairy Products
In plant-based beverages, ammonia can derive from amino acid deamination processes, linked to protein degradation by endogenous enzymes or contaminating microorganisms.
Attributes: Kit

Analysis of L-Lactic acid in milk and dairy products
Lactic acid is produced by the fermentation of lactose mainly through microbial activity.
Attributes: Kit
