Reagents and Standards for The Dairy Industry
Apr 24 2015 Comments 0
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 Issue Articles - How to Achieve Ultimate PCR Optimisation Spotlight Features - Incubators, Freezers & Cooling Equipment - Balances & Strain Gauges - Proteomics, Genomics & Mic...
View all digital editions
Jan 21 2018 Palm Springs, CA, USA
Jan 24 2018 Cardiff, UK
Jan 29 2018 Dubai International Convention & Exhibition Centre
Feb 03 2018 San Diego, CA USA
Feb 05 2018 Dubai, UAE