Analyses

Dry matter

Total ash

Crude protein

pH

Titratable acidity

Determination of cellulose

Total fat

Colour (L*,a*, b*)

Gluten (Age)

Gluten (Dry)

Zeleny Sedimentation

Delayed Sedimentation

Wheat hardness

Hectoliter Weight

1000 Grain Weight of Wheat

Grain Size

Foreign Matter Quantity

Sieve Analysis

Flour Yield

Phytic Acid

Bread Baking Tests

Amount of Substance Passing into Water in Pasta, Cooking Tests

Extensograph

Farinograph

Alveograph

Determination of Water in Meat and Meat Products

Determination of Total Fat in Meat and Meat Products

Determination of Total Protein in Meat and Meat Products

Determination of Total Ash in Meat and Meat Products

Salt Content (%)

pH Determination

TBARS Number Analysis

Penetrometer Value

Emulsion Capacity

Emulsion Stability

Emulsion Viscosity

Texture Profile Analysis (TPA)

Colour Analysis

Water Holding Capacity (WHC)

Free Fatty Acid Analysis

Residual Nitrate and Nitrite Determination

Total Phenolic Content

DPPH Antioxidant Activity

Metmyoglobin Content

Peroxide Value

Water Activity

Determination of Specific Gravity in Milk and Its Products

Lactic Acid (%) in Milk and Products

Fat determination in milk and its products

Determination of Salt in Dairy Products

Intensity

Fatty acids (GC) (within Standards)

Determination of Acidity in Oil

Determination of Peroxide in Oil

Fat Determination

Determination of Viscosity

Refractive Index

Determination of Carotenoid

Essential oil yield

Total Phenolic substance (Specterophotometric)

Antioxidant activity (Free radical scavenging effect-DPPH)

Phenolic compounds (within Standards)

Brix Value

Determination of Ascorbic Acid

Determination of Color and Clarity in Fruit Juices

Total Phenolic substance (Specterophotometric)

Determination of HMF

Moisture Determination in Honey

Color Analysis

Canned Analysis

Broken Grain

Free Acidity

Peroxide Count

Coliform Bacteria Count

Yeast-Mould Count

Total Bacteria Count

Lactic Acid Bacteria Count

E. coli Count

Aerobic Bacteria Count