"Artykuły Spożywcze" resources

203-821-598 A complete workflow to determine chocolate aroma profiles is explored.

EU19-04-2023 Explore the differences between the Kjeldahl and Dumas methods and describe the benefits of the latter. We also cover the advantages of the ballast/aliquot principle, provide analytical examples, and conduct a live demonstration, followed by a Q&A...

Several methods of determining moisture and ash content, with a focus on the weight loss on drying method for moisture and the weight loss after combustion method for ash.

2024NTS06 Joining us from the University of Messina, Mariosimone Zoccali, Assistant Professor of Analytical Chemistry, present on 'Boosting Food Analysis Using GCxGC-ToFMS. In his talk, Prof. Zoccali explores the pioneering applications of Comprehensive T...