It has become important for monitoring of antibiotic residues in a variety of materials. The impetus is based on an overall concern about release of antibiotics into the environment with subsequent development of antibiotic resistant bacteria. In addition, the various food and feed agencies have established acceptable levels in food and feed materials for consumption.
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The final step to profitable alfalfa production is to set goals for forage quality and use the appropriate harvest techniques.READ MORE
Evidence of rancidity in fats and oils can be evaluated by the detection of peroxide. The Peroxide value analysis is the most widely used.READ MORE
by Dr. Jane Caldwell & Brian Hodges Twenty-first-century consumers, processors, co-packers and regulators need to verify the identity of meats for a variety of nutritional, personal, religious, safety, regulatory, and ethical reasons. Many consumers have taboos and religious laws concerning species fit for consumption. Download the white paper to read on:READ MORE