Reagents and Standards for The Dairy Industry
Apr 24 2015 Read 3247 Times
Free to read
This article has been unlocked and is ready to read.
The methods for analysisng the quality of dairy products are described in compendia such as those published by AOAC International and the Dairy Handbook for example. Reagecon as one of the largest producers of Physical and Chemical Standards and Certified Reference Materials worldwide, recognise that the growth in the use of such standards requires an innovative approach to the presentation of our products. Enclosed in a single catalogue find all the standards, reagents and indicator solutions required to perform the determinations of Acidity, Water content, fat content , minerals and proteins in products such as milk, cream, cheeses and butters.
In This Edition Articles - Using Electron Paramagnetic Resonance (EPR) to Track Free Radicals in the Environment - Determining Hazardous Substances at Arm’s Length - Column Technology for...
View all digital editions
Sep 27 2018 Manchester, UK
Oct 02 2018 Utrecht, Holland
Oct 09 2018 Gothenburg, Sweden
Oct 10 2018 Yangon, Myanmar
Oct 10 2018 Coventry, UK