Test
Method
 |
SANAS
Accredited
|
| Sodium |
N |
| Soap, Oil, Grease Determination by Gravimetric in Water |
N |
| Soap Content in Vegetable Oils |
N |
| Six Steps to Training a Descriptive Sensory Panel (DSP) |
N |
| Six Steps to Sensory Evaluation Training |
N |
| Silver Determination by Atomic Absorption, Spectrophotometry in Water |
N |
| Silicon Determination by Colorimetric - Heteropoly Blue in Water |
N |
| Silica Determination in Water |
N |
| Sieve Fractions on Lime in Fertilizers |
N |
| Sieve Fractions on Lime in Fertilizers |
N |
| Shigella spp. Enumeration/Detection |
N |
| Shigella Organisms presence in internal canned food |
N |
| Shigella Detection/Enumeration in Food, Water |
N |
| Shigella Detection in Food |
Y |
| Shigella Detection in Fish, Chicken, Meat |
Y |
| Shelf-life Determination in Food, Feed |
N |
| Shelf-life Determination |
N |
| Seven Steps to Sensory Analysis Critical Control Point (SACCP) Training |
N |
| Settleable Solids Determination by Imhoff Cone in Water, Effluent, Sludge |
N |
| Set for Preserves and Jams |
N |
| Sesame Seed by by Quantitative ELISA and PCR |
N |
| Serotyping of Salmonella isolates |
Y |
| Sensory Analysis Critical Control Point (SACCP) |
Y |
| Selenium Determination in Food, Feed, Water |
N |
| Selenium Determination by Hydride Generation -A.A.S in Water |
N |
| Sediment content in Bleach |
N |
| Screenings for Wheat |
Y |
| Screening/Size Grading of Food, Feed |
N |
| Scoville Heat Determination in Chilli using ASTA 21.0 Sensory |
N |
| Scoville Heat Determination in Chilli by HPLC |
N |
| Scorched Particle Determination in Milk Powder |
Y |
| Scorched Particle Determination by Water Disc Method in Milk Powder |
N |
| Scientifically Trained Taste Panels |
Y |
| Saponification Value of Vegetable Oils |
N |
| Saponification Value of Food |
N |
