Test
Method
 |
SANAS
Accredited
|
| Salmonella |
Y |
| |
Y |
S.O.P.C. No. 15: Determination of Degrees Brix readings, using a hand held refractometer
|
N |
| Rye by by Qualitative PCR |
N |
| Rumen Ammonia Analysis |
N |
| Residue Determination/Identification/Evaluation in Food, Feed, Water, Pharmaceuticals |
N |
| Residual Chlorine Dioxide Determination in Water |
N |
| Residual Chlorine Determination in Water |
N |
| REO Virus via ELISA |
N |
| Refractive Index of Vegetable Oils |
N |
| Reducing Sugars in White Sugar by Knight & Allen Titrimetric Determination |
Y |
| Reducing Sugars in Raw Sugar by Luff Schoorl Titrimetric Determination |
Y |
| Reducing Sugars in Molasses by Lane & Eynon Titrimetric Method |
Y |
| Reducing Sugar in Juice by Lane & Eynon Titrimetric Determination |
Y |
| Reducing Sugar Determination in Alcoholic and Non-alcoholic Beverages |
Y |
| Recoverable Oil using Scott Method in Fruit Juice |
N |
| Real-Time PCR for Fish Detection |
Y |
| Raw Material Analysis in Pharmaceuticals & Foods using GC, HPLC, CIPAC, AOAC, EPA, in-house & Zweig Analytical methods. |
Y |
| Rating Consumer Sensory Analysis |
Y |
| Ranking Sensory Analysis |
Y |
| Ranking Consumer Sensory Analysis |
N |
| Quality Grading of Maize, Wheat, Sugar |
N |
| Pyrogen Testing according to USP |
N |
| Pyrogen Testing according to EP |
N |
| Pyrogen LAL Testing according to BP |
N |
| Psychrotrophic Organisms in Dairy Products |
N |
| Psychrophilic Plate Count, Total |
N |
| Psuedomonas spp. Enumeration in Meat & Meat Products |
Y |
| Pseudomonas spp. Isolation from clinical samples |
Y |
| Pseudomonas spp. Enumeration/Detection |
N |
| Pseudomonas spp. Enumeration in meat & meat products |
Y |
| Pseudomonas spp. Enumeration by Quarter Plate Colony Count Technique in Meat & Meat Products |
Y |
| Pseudomonas spp. Determination in Food, Water |
Y |
| Pseudomonas spp Determination in Food, Water |
N |
| Pseudomonas Species Enumeration in Meat products |
N |
