Physical and chemical indicators / Biomedicine / Services

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Moisture content
Mass fraction of protein (Kjeldahl method)
Fat content
Organoleptic study
pH
Residual activity of acid phosphatase (OAKP)
(heat treatment efficiency)
Sorbic acid
Benzoic acid
Urotropin
Titratable acidity
Bone inclusions
Mass fraction of the filling, main product, marinade
Mass fraction of starch
Metallomagnetic impurities, impurities
(1 indicator)
Mineral impurities
Ash content
Organic acids (lactic, citric, malic, tartaric) (1 indicator)
Ash insoluble in hydrochloric acid
Porosity of the crumb (in bakery products)
Determination of bread in semi-finished products (in patties)
Gluten
Sugar content
Tannin, caffeine (1 indicator)
Grind size (in feed flour)
Volatile acids, volatile fatty acids
Collagen digestibility
Brine density
Amino-ammoniac nitrogen (AAA)
In vitro protein digestibility
Protein Solubility Index (NSI)
Protein dispersion index (PDI)
Fat content in dairy products
Dry skimmed milk residue (SOMO)
Mass fraction of fat in melange
Mass fraction of sodium nitrite
Mass fraction of sodium nitrate
Mass fraction of salt (sodium chloride)
Chlorides, sulfates, phosphates
Yodtirosines (amount)
Pest contamination of grain stocks
Bulk Fiber
Carbohydrates (calculation method)
Determination of energy value
(moisture, fat, protein, carbohydrates, ash)
Mass concentration of dry matter
Soluble solids
Solubility in terms of dry matter
(for egg powder), solubility of dry products
(1 indicator)
Fat melting point
Freshness (reaction with CuSO4, reaction to peroxidase)
Phosphates (in food additives)
Mass fraction of glaze (in fish and seafood)
Number of pieces in packaged products
The thickness of the test shell (in the test semi-finished products)
Emulsion resistance
Coffee solubility
Defrosting loss of moisture
Oxymethylfurfural
Stiffness (in water)
Permanganate oxidability (in water)
Total mineralization (dry residue) (in water)
Color, turbidity (in water)
Mass fraction of sediment (in juices)
Namoramaemost (in cotton products and cookies)
Moisture-binding ability (BCC)
Water-holding capacity (MAS)
Carbon dioxide (carbonated drinks)
Mass fraction of meat and fat
Mass fraction of phosphorus
Acid number
Peroxide value
Thiobarbitur number (TBC)