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en
az
ru
About company
Business and brands
Our products
Career
Contact us
+994 (12) 349 44 33
muraciet@sab.az
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2024
SAB.AZ. All rights reserved!
Laboratory analysis
Analysis of sausage products
1. Determination of organoleptic indicators (smell, taste, color, consistency)
2. Determination of moisture content
3. Determination of nitrite content
4. Determination of sodium chloride content
5. Determination of starch content
Analysis of raw materials used
1. Determination of moisture and dry matter content;
2. Determination of organoleptic indicators (smell, taste, color, consistency);
3. Determination of acidity;
4. Determination of density;
5. Determination of fat content;
6. Determination of moisture and dry matter content;
7. Determination of sodium chloride;
8. Determination of sugar;
9. Determination of microbiological indicators:
10. Determination of coliform bacteria (coliforms);
11. Determination of pathogenic microorganisms, including salmonella;
12. Determination of staphylococci;
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