Non fatty foods. Determination of chlormequat and mepiquat. LC-MS method
€201.00
Non fatty foods. Determination of chlormequat and mepiquat. LC-MS/MS method
Non fatty foods. Determination of N-methylcarbamate residues HPLC method with clean-up on a diatomaceous earth column
Pulses. Determination of moisture content. Air-oven method
Durum wheat flour and semolina. Determination of yellow pigment content
€172.00
Cereals and cereal products. Durum wheat (T. durum Desf.). General guidelines for instrumental methods measurement of semolina colour
Alimentary pasta produced from durum wheat semolina. Estimation of cooking quality by sensory analysis Routine method
Wheat and wheat flour. Gluten content Determination of wet gluten by a manual method
Wheat and wheat flour. Gluten content Determination of dry gluten from wet by an oven drying method
Wheat and wheat flour. Gluten content Determination of dry gluten from wet by a rapid drying method
Cereals and cereal products. Durum wheat (T. durum Desf.). Determination of percentage of mitadine grains and calculation of percentage of vitreous grains
Methods of test for cereals and pulses Determination water absorption flour rheological properties doughs using a valorigraph
Storage of cereals and pulses Guide to control attack by pests
Methods of test for cereals and pulses Determination protein quality wheat by the sodium dodecyl sulphate (SDS)
Methods of test for cereals and pulses Measurement temperature grain during bulk storage
