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Food&Feed Line |
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Shelf-life studies
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Oxidation of fats contained in food products (which causes product rancidity) can be considered as one of the most important factors affecting shelf-life (commercial duration) of foods, if the fat content is low.
Velp Scientifica has developed an innovative instrument, OXITEST, able to provide useful information concerning the lipids auto-oxidation processes in foods.
The instrument is the ideal solution for food and feed industries, fat and oil industries, research centres.
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