Videos and Webinars
203-821-525
Reporting the fat content of food on packaging material is required for many products. For this reason, the ability to detect and distinguish different types of fats is important. The AOAC has an official method, Method 996.06, for the detection o...
DA-ISCC15-LPSS-170
Yeast is difficult to study due to chemical and physical complexities of metabolites and wide concentration ranges. High-Resolution GC and GCxGC can provide efficient analysis of these complex samples.
203-821-477
2014-lcgc-foodomics