Test
Method
 |
SANAS
Accredited
|
| Peroxide Value in Fats & Oils |
Y |
| Peroxide Value in Fats & Oils |
N |
| Peroxide Value determination in Food |
N |
| Peroxide Value Determination in Fats & Oils |
N |
| Peroxide Value |
N |
| Peroxide Determination in Feeds |
N |
| Peroxide Determination in Feeds |
N |
| Peroxidase Enzyme by Calorimetric Method |
N |
| Perforations in Non-food Materials |
N |
| Pepsin Insoluble Nitrogen Determination |
N |
| Peanut by by Qualitative PCR |
N |
| PCR S. enteritidis |
N |
| PCR O. rhinotracheale |
N |
| PCR M. synoviae |
N |
| PCR M. gallisepticum |
N |
| PCR Adenovirus |
N |
| Patulin Determination by Liquid Chromatography in Apple Juice |
Y |
| Pasteurella spp. Isolation from clinical samples |
Y |
| Particle/Grain Size Distribution of White Sugar by Sieving |
Y |
| Particle/Grain Size Distribution of Raw Sugar by Sieving |
Y |
| Paralytic Shellfish Poisoning |
Y |
| Pantothenic Acid Determination by Microbiological Assay in Food, Feed and Pharmaceuticals |
Y |
| Paired Preference Consumer Sensory Analysis |
N |
| Paired Difference Analytical Sensory Analysis |
N |
| Paired Comparison Sensory Analysis |
Y |
| Packaging Strength & Appearance for Foods and Detergents |
N |
| Packaging Dimensions |
N |
| Oxygen Radical Absorbance Capacity (ORAC) |
N |
| Oxygen Absorption Determination in Water |
N |
| |
Y |
| |
N |
Oxoid Method: Enumeration of Viable E. coli in Foods Using Tryptone X-Glucuronide Medium (TBX)
|
Y |
| |
N |
| OXOID Method: enumeration of Clostridium perfringens using Oxoid Perfringens (opsp) agar |
N |
| Osmophilic Yeast Enumeration/Detection in Fruit Juice and Concentrates |
N |
