奶油、酱汁和汤

It is always more important to know the ingredients and amount of all the components, as fats, for different reasons, including nutritional purposes (labeling). Learn how to obtain excellent performance with SER Series and how to work in accordance with AOAC.

Download the application note on crude fat determination on tomato sauce performed with the automatic solvent extractor SER 158

It is always more important to know the ingredients and amount of all the components, as fats, for different reasons, including nutritional purposes (labeling). Learn how to obtain excellent performance with SER Series and how to work in accordance with AOAC.

下载用NDA 701用杜马斯燃烧法进行的番茄酱应用指南

食品最重要的质量变化之一是由于游离或酯化的不饱和脂肪酸吸收了氧气。 脂肪的自动氧化是光，高温，痕量金属元素以及有时酶引起的化学反应。 了解如何使用OXITEST获得出色的性能。