|
Test
Method
|
SANAS
Accredited
|
| DETERMINATION OF COMMERCIAL STERILITY AND THE PRESENCE OF VIABLE MICROORGANISMS IN CANNED FOODS |
N |
| |
N |
| MEASURING WATER ACTIVITY USING THE NOVASINA AW CENTER |
N |
| |
N |
| |
N |
| |
N |
| |
N |
MFLP 6301: Determination of Water Activity Using The Novasina Aw Center
|
N |
S.O.P.C. No. 15: Determination of Degrees Brix readings, using a hand held refractometer
|
N |
Gerber Method for the fat determination in cream
|
N |
Gerber Method for the fat determination in yoghurt and cultured buttermilk
|
N |
Gerber Method for the fat determination in fresh milk
|
N |
AOAC 940.28: Determination of % Free Fatty Acid
|
N |
Free Sulphur Dioxide in Wine
|
N |
AOAC 962.16: Determination of Sulphurous acid (Total) in food
|
N |
AOAC 960.38: Determination of Benzoic Acid (PPM)
|
N |
Determination of Sodium Poly Phosphate (% P2O5)
|
N |
AOAC 965.33: Determination of Peroxide Value
|
N |
AOAC 971.15: Determination of % Sorbic Acid
|
N |
Determination of pH
|
N |
Determination of % Anionic Detergent
|
N |
Determination of % Cationic Detergent
|
N |
AOAC 973.31: Determination of PPM Nitrites in Cured Meat
|
N |
Determination of Iodine in Iodised Salt
|
N |
Determination of Viscosity Using The Brookfield Helipath stand
|
N |
AOAC 991.43: Determination of Soluble, Insoluble and Dietary Fibre
|
N |
| Determination of total Sulphur Dioxide(S02PPM)(tanner method)in liquids |
N |
Determination of Vitamin D Using HPLC conditions for Fat-Soluble Vitamin Analysis
|
N |
Determination of Vitamin B1: HPLC conditions - Water-Soluble Vitamin Analysis
|
N |
AACC Method 86-90: Riboflavin and Pyridoxine Analysis
|
N |
AOAC 981.16: Niacin and Niacinamide Analysis
|
N |
AOAC 981.16: Vitamin B1 (Thiamine) Analysis
|
N |
AOAC 992.26: Vitamin D Analysis
|
N |
Carbohydrate Analysis in Foods
|
N |
AOAC 934.01: Calculation for % Total Solids
|
N |
