Determination of Lactic Acid (D + L) in tomato derivatives and vegetable purees
ART. ID: CDR300251/CDR300250
Attributes: Kit
In tomatoes and vegetable purees Lactic acid is produced by the fermentation of lactose mainly through microbial activity.
Product Information.
Determination of Lactic Acid (D + L) in tomato derivatives and vegetable purees
In tomatoes and vegetable purees Lactic acid is produced by the fermentation of lactose mainly through microbial activity. Its concentration depends on the total bacterial count and can be a useful indicator of the good state of preservation. Furthermore, the concentration of lactic acid must be within the limits of the law.
| Available Pack Sizes | 10 pcs, 100 pcs |
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