ANALYSIS OF FOODS
Since the routine control of the microbiological quality for the ARCPC System Protocol, to the most complex physical chemical characterizations as they are enumerated below:
- Microbiological analysis
- Sampling of surfaces, tools, machines and other instruments, hands, etc.
- Nutritional test. Study of the composition for elaboration of the Nutrition Label
- Quantification of micronutrients and trace elements
- Pesticide waste and other contaminant detection
- Edible adulteration tests.
- Antibiotic waste
- Dietetic properties
- Analysis of vitamins
- Sweetening agents
- Specific analysis: Alcoholic degree, saturated and unsaturated fats