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More than 500 different parameters are studied in our physical and chemical laboratory, which we serve in detail within the scope of product specific or general legislation parameters contained in food legislation.
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Analysis
Matrix Name of test Metods of test Acreditation Persimmon Determination of Fruit Count in 500 g TS 7420 Broth Determination of Dissolution time on 80 degree water TS 7440 Shelled Almonds Bitter Almond TS 1277 Solid, liquid oil Determination of Bitterness(Keriss) Ministry of Agriculture and Rural Affairs Food Count of Piece DMS 76944 Food Determination of Weight DMS 65102 Spices Determination of Alcohol-Soluble Extract TS 2135 Canned Green Pea Determination of Alcohol-Insoluble Substance TS 382 Clove Main Clove TS ISO 2254 Food Determination of Acesulfame K, Aspartame,
SaccharineBVL L 00.00-28 x Vinegar Acetyl Methyl Carbinol Test TS 1880 EN 13188 Solid, Liquid Oil Determination of Asid Value AOCS Cd 3d-63 x Pastry Determination of Acidity TS 6179 ISO7305 Vegetables, Fruits, Carbonated Beverage, Vinegar, Pickle Determination of Acidity TS 1125 ISO 750 Cheese Determination of Acidity TS 591 x Bisquit, Wafer, Cake Determination of Acidity TS 2383 Wheat Flour, Starch Determination of Acidity TS 4500 Bread, Rusk, Phyllo Dough Determination of Acidity TS 5000 Mayonnaise and Sauces Determination of Acidity TS 7437 Fruits Determination of Acidity AOAC 942.15 x Milk Determination of Acidity TS 1018 x Oils Extracted From Food Determination of Acidity ISO 660 Semolina Determination of Acidity TS 2283 Powdered Milk Determination of Acidity ISO 6091 Powdered Cocoa Determination of Acidity TS 3076-1 Yoghurt Determination of Acidity TS 1330 Olive Determination of Acidity TS 774 Food Additive Determination of Acid Insoluble Ash FCC Meat Products Connective Tissue NMKL No.127 Liquid Oil Relative Density AOAC 920.212 Doner, Sausage, Pastrami Spice-Derived Starch and Vegetable Protein DMS 87210 + R-Biopharm Enzymatic Meatball Spice, Bread, Starch From Bread Crumbs, Vegetable Protein DMS 87210 + R-Biopharm Enzymatic Semolina Count of Spot TS 2283 Food Determination of Benzoic Sorbic Acid AOAC 983.16 x Wheat Determination of White Grain TS 13494 Bulghur Determination of White Grain TS 2284 Garniture Rate of Green Pea TS 12399 Grains And Legumes Weight of Thousand Grain TS 1136 Food Unit Weight DMS 65102 Cucumber Pickle Length Feature TS 11112 Egg Length Tolerance TS 1068 Food Determination of Dye Ministry of Agriculture and Rural Affairs Dried Apricot Determination of Rotten TS 485 Wheat Determination of Rotten Piece TS 13494 Sunflower Seed Determination of Rotten Piece TS 12714 Mung Bean Determination of Rotten Piece TS 13377 Haricot Determination of Rotten Piece TS 141 Chickpea Determination of Rotten Piece TS 142 Pine Nut Determination of Rotten Piece TS 1771 Bulghur Determination of Rotten Piece TS 2284 Sesame Seed Determination of Rotten Piece TS 311 Poppy Seed Determination of Rotten Piece TS 312 Dried Fig Determination of Insect Damage TS 541 Lentil Determination of Insect Damage Grain TS 143 Bulghur Insect Residual, Egg and Animal Waste TS 2284 Haricot Insect and Insect Residual TS 141 Walnut Insect and Insect Damage TS 1276 Wheat Insect-Eaten Piece TS 2974 Dried Apricot Determination of Insect Damaged TS 485 Sugar Determination of Turbidity ICUMSA GS2 / 3-18 Pine Nut Crumpled Piece TS 1771 Dried Apricot Presence of Fruit Piece in Half or Whole TS 485 Freezed Potato Determination of Big Defect TS 8642 Phyllo Determination of Diameter TS 10443 Cucumber pickle Determination of Diameter TS 11112 Egg Rate of Fracture Egg TS 1068 Cherry Jam Seed and Piece of Seed TS 3958 Apricot Jam Seed and Piece of Seed TS 4187 Dried Apricot Presence of Seeds in Seedless Fruit TS 485 Dried Grape Fruit Piece with Seed TS 3411 Pizza Amount of Seasoning TS 12981 Tahini Halva Rate of Seasoning TS 2590 Chocolatte Rate of Seasoning TS 7800 Salami Rate of Seasoning TS 979 Walnut Determination of Spotted Fruit TS 1276 Chocolatte Rate of Chocolatte TS 7800 Dried Apricot Determination of Spotted Fruit TS 485 Maize Germinated And Sprouted Pieces TS 3415 Sugar Determination of Dye Solution ICUMSA GS2 / 3-10 x White Sugar Determination of Water-insoluble (Sediment) ICUMSA GS2 / 3 / 9-19 x White Sugar Determination Of Turbidity ICUMSA GS2 / 3-18 x Carbonated Drink Determination of Amount Soluble Solid (Brix) TS 1466 Viscous Food Determination of Amount Soluble Solid (Brix) TS 6593 x Glucose Syrup Determination of Amount Soluble Solid (Brix) ISO 1743 x Fruits And Vegetables Determination of Amount Soluble Solid (Brix) TS 4890 Jam Determination of Amount Soluble Solid (Brix) TS 6593 x Tomato Paste Determination of Amount Soluble Solid (Brix) TS 1466 Sugar Insoluble Material ICUMSA GS2 / 3 / 9-19 x Solid, Liquid Oil Insoluble Impurity AOCS Ca 3a-46 Raw Coffee Bean Total Amount of Rotten Bean, Moldy Bean and Foreign Bean TS 3117 Nut Total Amount of Rotten, Moldy, Hidden Rotten and Moldy, Bitter and Sour Lemon TS 1917 Maize Determination of Rotten Grain TS 3415 Food Additive Determination of Dextrose Equivalent FCC Shelled Almond Surface Damage TS 1277 Walnut Kernel Surface Mold TS 1276 Walnut Kernel Surface Dampness TS 1276 Honey Count of Diastase Int. Honey Commission Lentil Rate of Mix From Other Varieties TS 143 Haricot Grains of Other Varieties TS 141 Chickpea Grains of Other Varieties TS 142 Shelled almond Other Internal Damage TS 1277 Maize Other Various Materials TS 3415 Garniture Rate of Other Vegetable TS 12399 Cake Slice Thickness TS 10445 Food Dietary Fiber AOAC 991.43 x Pizza Tomato TS 12981 Pizza Tomato+Pepper TS 12981 Persimmon Sour, Rotten or Moldy Fruits TS 7420 Food Screen Analysis TS 3479 ISO 2591-1 Meatball Fix Screen Analysis TS 12449 Haricot Screen Analysis TS 141 Chickpea Screen Analysis TS 142 Lentil Screen Analysis TS 143 Hazelnut Screen Analysis TS 1917 Semolina Screen Analysis TS 2283 Edible Starch Screen Analysis TS 2970 Canned Green Pea Screen Analysis TS 382 Wheat Flour Screen Analysis TS 4500 Salt Screen Analysis TS 933 Honey Electrical Conductivity TS 13366 Egg Embryo Control TS 1068 Persimmon Lowest fruit weight TS 7420 Food Determination of Energy FAO x Solid, Liquid Oil And Oil Extracted From Food Erusic Acid AOAC 996.06 x Salami, Sausage Total Protein and Starch Excluding Meat Protein DMS 87210 + R-Biopharm Enzymatic Distilled Alcoholic Drinks and Non-Alcoholic Drinks Determination of Ethanol and Methanol GC/FID-HS Method In-house method "DMS 19166" (AOAC 972.10 Modified) x Beer Determination of Ethanol and Methanol GC/FID-HS Method In-house method "DMS 19166" (AOAC 972.10 Modified) x Vanillin, Vanilla Solubility in Ethyl Alcohol TS 3892 Shelled Peanuts Crushed, Broken Fruit TS 310 Maize Heat-Exposed Grain TS 3415 Dried Apricot Fermantation TS 485 Chocolatte Rate of Hazelnut TS 7800 Tahini Halva Rate of Peanut TS 2590 Chocolatte Rate of Peanut TS 7800 Salami Rate of Peanut TS 979 Freezed Potato Uncleaned Sprout ve Pore potatoes TS 8642 Fruit and Vegetable Juice Formol Number TS EN 1133 Crispy Appetizers Number of Immature Crispy Appetizers TS 11999 Dried Grape Immature grain TS 3411 Freezed Marine Products Rate of Glaze Codex Stan 92-1981, Rev. 1-1995 Food Glutamic acid AOAC 970.37 Food Determination of Gluten ELISA RIDASCREEN Gliadin x Gruyere Cheese Pore Diameter TS 2174 Gruyere Cheese Pore Count TS 2174 Rice Visible Moldy Rice Grain TS 2408 Dried Fig Sunburned, Torn, Split Or Cracked, Excessively Dry and Other TS 541 Food Volume DMS 102049 Ice Cream Volume Expansion TS 4265 Wine Determination of Alcohol EEC No 000 / 90 x Distilled Alcoholic Beverages Determination of Alcohol EEC No 2870 / 2000 x Canned Green Pea Lightly Stained Grain TS 382 Blackpepper Stained Grain TS 2290 ISO 959-1 Feed Determination of Crude Ash (EC) No:152 Annex III-H x Dried Apricot Determination of Crude Fruit TS 485 Feed Determination of Crude Protein (EC) No:152 Annex III-H x Feed Determination of Cellulose ISO 6865 x Rice Crude Grain And Chalked Grain TS 2408 Jam Crude And Defective Fruit TS 4186 Feed Determination of Crude Oil (EC) No:152 Annex III-H x Pizza Dough + Tomato Sauce Content TS 12981 Pizza Dough + Pizza Sauce TS 12981 Pizza Determination of Dough Rate TS 12981 Rice Determination of Damaged Grain TS 2408 Maize Determination of Insect-Damaged Grain TS 3415 Wheat Determination of Insect-Damaged Grain TS 2974 Hazelnut Total of Boiled, Wrinkled, Lemon TS 1917 Egg Determination of Air Space DMS 102399 Garniture Determination of Carrot Rate TS 12399 Wheat Determination Of Animal Origin Residue TS 2974 Fruit, Vegetable, Herbal Tea, Bulghur Determination of Ash Insoluble in HCl TS 1128 ISO 763 Black Tea Determination of Ash Insoluble in HCl TS 1566 ISO 1577 Powder Cocoa Determination of Ash Insoluble in HCl TS 3076-1 Oil Seed Determination of Ash Insoluble in HCl TS ISO 735 Spices Determination of Ash Insoluble in HCl ISO 930 x Starch, Biscuit, Wafer Determination of Ash Insoluble in HCl TS 2383 Wheat Flour Determination of Ash Insoluble in HCl TS 4500 Feed Determination of Ash Insoluble in HCl (EC) No:152 Annex III-H x Mixed Pickle Rate of All Kinds of Vegetables to the Drained Weight TS 4214 Gelatin Determination of Hydrogen Peroxide TS 1018 Honey Determination of Hydroxymethylfurfural Int. Honey Commission Fruits, Vegetables Determination of Hydroxymethylfurfural TS 6178 ISO 7466 Meat and Meat Products Determination of Hydroxyproline NMKL No.127 x Milk Homogenization TS 1019 Dumpling Rate of Filling Ingredient TS 12980 Sugar, Powdered Sugar Conductivity Ash ICUMSA GS2/3-17 Powdered Cocoa Particle Size TS 3076-1 Sugar Invert Sugar ICUMSA GS2/3/9-5 Tomato Paste Invert Sugar TS 1466 Peanut Massiveness TS 310 Salt Iodine (Potassium Iodate) TS 933 Salt Iodine (Potassium Iodide) TS 933 Liquid, solid Oil Iodine Index AOCS Cb 1b-87 x Milk And Milk Products Determination of Gelatine AOAC 920.106 Non-Alcoholic Beverages, Energy and Sports Drinks Determination of Quinine TS 12625 x Canned Food Container Fill Rate TS 2664 Lentil Unpeeled Grain TS 143 Lentil Peeled Grain TS 143 Cinnamon Shell Thickness TS 2291 Egg Determination of Shell Color TS 1068 Coffee, Coffee Products and Non-Alcoholic Beverages And Energy Drinks Determination of Caffeine Content BVL L 46.00-3 x Canned Green Pea Determination of Brown Green Pea TS 382 Powdered Cocoa Cocoa Oil TS 3076-1 Bitter Chocolate Cocoa Oil TS 7800 Types of Chocolate Cocoa Oil+ Milk Oil TS 7800 Phyllo Dough Determination of Thickness TS 10443 Puff Dough Determination of Thickness TS 12230 Cucumber Pickle Calibre Analysis TS 11112 Canned Artichoke Calibre Analysis TS 1469 Green Pea Calibre Analysis TS 382 Almond Out Of Caliber TS 1278 Egg Rate of Blood and Meat-stained Eggs TS 1068 Milk Determination of Carbonate TS 1018 Non-Alcoholic Beverages-Beer Carbon Dioxide TS 2259 x Food Carbon Dioxide FAO x Food Additive Carminic Acid NMKL 130 x Food Additive Carmines NMKL 130 x Food Additive Carmoisine NMKL 130 x Pizza Condiment Materiel Except Kashar Cheese TS 12981 Pizza Rate of Kashar Cheese TS 12981 Rice Rate of Husked Rice TS 2408 Chickpea Keçi Piç Oranı TS 142 Freezed Potato Side Length TS 8642 Sausage, Salami Damaged Cover Rescript No. 2012/74 Hazelnut Broken Grain TS 1917 Biscuit Rate of Broken Grain TS 2383 Wheat Broken Grain TS 13494 Lentil Broken Grain TS 143 Walnut Broken Grain DMS 98092 Green Pea Broken Grain ISO 605 Almond Kernels Broken Grain TS 1278 Haricot Broken Grain TS 141 Chickpea Broken Grain TS 142 Rice Broken Grain TS 2408 Wheat Broken Grain TS 2974 Maize Broken Grain TS 3415 White Pepper Broken Grain TS 5103 ISO 959-2 Lentil Broken and Peeled Grain TS 143 Solid, Liquid Solid Determination of Refractive Index ISO 6320 x Corn Chips Broken Corn Chips TS 11998 Rice Crumb Rice TS 2408 Rice Red Striped Grain TS 2408 Wheat Red Grain TS 13494 Bulghur Red Grain TS 2284 Non-Alcoholic Beverages, Energy and Sports Drinks Determination of Kinin TS 12625 x Milk Amount of Dirt (Sediment) TS 1018 Dried Apricot Dirty Fruit TS 485 Persimmon Dirty Fruit, Insect- Eaten or Fruit Smeared with Insects TS 7420 Wheat Flour Pollution Test (Insect Eggs and Fragments) TS ISO 11050 Food Additive Determination of Chloride FCC Sugar Determination of Chloride ICUMSA GS8/ 4/ 7-11 Meat and Meat Products Determination of Putridity Ministry of Agriculture and Rural Affairs Meat Products Collagen ( Total meat protein mass) NMKL No.127/DMS 87210 Ground Meat Collagen ( Rate of meat protein) NMKL No.127/DMS 87210 Food Additive Cochineal Red A NMKL 130 x Wheat Flour Dry Gluten ISO 21415-3-4 Flavored Food Rate of Dried Fruits DMS 104464 Sugar Loss of Drying ICUMSA GS2/1/3/9-15 Olive Defects TS 774 Crunchy Appetizers Count of Defected Crunchy Appetizers TS 11999 Maize Chips Defected Maize Chips TS 11998 Bulghur Defected Grain TS 2284 Wheat Defected Grain TS 2974 Dried Grape Defected Grain TS 3411 Maize Defected Grain TS 3415 Flint Corn/Maize Defected-Damaged Grain TS 3415 Canned Food Rate of Canned Fill TS 2664 Dried Apricot Determination of Moldy Fruit TS 485 Dried Grape Determination of Moldy Grain TS 3411 Food Sulfur Dioxide AOAC 962.16 x Vinegar, Tea, Spices and Flavor, cereals and Cereals Products, Meat and Meat Products, Wine, Products Containing Cocoa, Starch Determination of Ash DMS 122259 x Vinegar Determination of Ash AOAC 930.35 Food Additive Determination of Ash FCC Meat and Meat Products Determination of Ash ISO 936 x Herbal and Black Tea Determination of Ash TS 1564 Spices Determination of Ash ISO 928 x Powdered Cocoa Determination of Ash TS 3076-1 Molasses Determination of Ash TS 3792 Fruit, Vegetable Products Determination of Ash TS 4888 Wine Determination of Ash TS 522 Solid, Liquid Oil, Halva, Tehina Determination of Ash TS ISO 6884 Gum Determination of Ash TS 8000 Powdered Wheyey Determination of Ash TS 9114 Cereals and Cereal Products Determination of Ash ISO 2171 x Bread Determination of Ash TS 5000 Powdered Cocoa Alkalinity of Ash ( K2O) TS 3076-1 Food Determination of Lactic Acid R-Biopharm Milk And Milk Products Determination of Lactose R-Biopharm Persimmon Determination of Spotted Fruit TS 7420 Canned Green Pea Determination of Spotted Fruit or Wormhole Fruit TS 382 Dried Apricot Determination of Lesions TS 485 Rice Determination of Red Spot TS 2408 Pizza Determination of Mushroom TS 12981 Milk And Milk Products, Infant Formula Determination of Melamine ISO/TS 15495 x Feed and Feed Raw Materials Calculation of Metabolisable Energy Value (EC) No 152 Annex-VII x Feed and Feed Raw Materials Calculation of Metabolisable Energy Value TS 9610 x Jam Rate of Fruit TS 3958 Pizza Determination of Maize TS 12981 Food Contact Plastic Materials and Materials Migration (Food and similar substance E,poly (2,6-diphenyl-p-phenylene oxide) EN 1186-13 x Food Contact Plastic Materials and Materials Determination of Total Migration Analysis Total Immersion Migration (Food and similar substance A,10% ethyl alcohol solution) EN 1186-3 x Food Contact Plastic Materials and Materials Determination of Total Migration Analysis Total Immersion Migration (Food and similar substance B,3% acetic acid solution) EN 1186-3 x Food Contact Plastic Materials and Materials Determination of Total Migration Analysis Total Immersion Migration (Food and similar substance C,20% ethyl alcohol solution) EN 1186-3 x Food Contact Plastic Materials and Materials Determination of Total Migration Analysis Total Immersion Migration (Food and similar substance D1,50% ethyl alcohol solution) EN 1186-3 x Food Contact Plastic Materials and Materials Determination of Total Migration Analysis Substitude Test
(Fatty-95% Ethanol and Isooctane)EN 1186-14 x Solid, Liquid Oils Determination of Mineral Oil TS 894 Food Determination of Monosodium Glutamate AOAC 970.37 x Rice Determination of Waxy Rice TS 2408 Cereals and Cereal Products, Starch, Powdered Milk, Powdered Wheyey, Yoghurt, Sugar, Meat and Meat Products, Chocolate, Oil Seed, Pistachios, Cheese, Processed Cheese Products, Milk, Ayran Determination of Moisture DMS 122260 x Feed Determination of Moisture (EC) No 152 ANNEX III-A x Coffee Bean Determination of Moisture AOAC 979.12 Spices Determination of Moisture AOAC 986.21 x Sugar Determination of Moisture ICUMSA GS2/1/3/9-15 Meat and Meat Products Determination of Moisture ISO 1442 x Halva, Dextrose, Candy, Turkish Delight, Tahini, Cake Determination of Moisture TS 1201 EN ISO 1741 Starch, Instant Soup Determination of Moisture TS 1252 EN ISO 1666 Powdered Milk Determination of Moisture TS 1329 Butter Determination of Moisture TS 1331 Tomato Paste Determination of Moisture TS 1466 Tea Determination of Moisture TS 1562 Margarine Determination of Moisture TS 2812 Honey Determination of Moisture TS 3036 Powdered Cocoa Determination of Moisture TS 3076-1 Turkish Coffee Determination of Moisture TS 13423 Dried Apricot Determination of Moisture TS 485 Bread, Phyllo Dough Determination of Moisture TS 5000 Dried Fig Determination of Moisture TS 541 Salt Determination of Moisture TS 933 Cheese, Processed Cheese Products Determination of Moisture TS EN ISO 5534 x Nut- Oil Seed Determination of Moisture TS ISO 771 Cereals and Cereal Products Determination of Moisture ISO 712 x Meat Products Rate of Moisture/Total Meat Protein ISO 1442 / DMS 87210 Solid and Liquid Oils Moisture and Volatile Matter AOCS Ca 2c-25 Food Total Amount DMS 65102 Food Determination of Starch Ministry of Agriculture and Rural Affairs Food Determination of Starch Amount R-Biopharm Feed Determination of Starch Amount (EC) No 152 ANNEX III-L x Cereals and Cereals Products Determination of Starch Amount ICC Standards No. 123 Powdered Sugar Determination of Starch Amount TS 861 Tea Unoxidized Part TS 4600 Food Additive Orange Yellow S NMKL 130 x Food and Food Auxiliaries Organoleptic Examination TS EN ISO 5492 Tea Organoleptic Examination TS ISO 6078 Dried Grape Defective Grain TS 3411 Blackcurrant Defective Grain TS 4062 Persimmon Defective, Raw or Unfertilized Fruit TS 7420 Vegetable Oils Search of Cottonseed Oil TS 5041 Beewax Determination of Paraffin, Ceresine European Pharmacopeiae Canned Tuna Fish Rate of Part TS 353 Garniture Rate of Potato TS 12399 Milk Determination of Peroxidase TS 1019 Yoghurt Determination of Peroxidase TS 1330 Freezed Vegetables Determination of Peroxidase TS 7999 Oils Extracted From Food Determination of Peroxide Value AOCS Cd 8b-90 Turkish Coffee Petroleum Ether Extract TS 13423 Beer pH Analysis AOAC 945.10 x Wine pH Analysis AOAC 960.19 x Cocoa and Cocoa Products pH Analysis AOAC 970.21 x Acidic Food pH Analysis AOAC 981.12 x Cereal and Cereal Products pH Analysis AOAC 943.02 x Fruit-Vegetable Products pH Analysis TS 1728 ISO 1842 Meat and Meat Products pH Analysis TS 3136 ISO 2917 Grape Molasses pH Analysis TS 3792 White Cheese pH Analysis TS 591 Sugar pH Analysis ICUMSA GS1 /2/3/4/7/8/9-23 Pasta Detection of Baking Time TS 1620 Frying Oil Polar Matter (Compounds) ISO 8420 Sugar Polarization ICUMSA GS2/ 3-1 Olive Oil Search of Pomace Oil TS 5042 Honey Proline AOAC 979.20 Fruit, Vegetable Juice Proline TS EN 1141 Cereal and Cereal Products Determination of Crude Protein Kjeldahl Method ICC Standarts No. 105/2 x Meat and Meat Products Determination of Protein ISO 937 x Food Determination of Protein DMS 122261 (Dumas Method) x Milk and Milk Products Determination of Protein Kjeldahl Method APHA 15.132 x Butter and Extractable Milk-Based Oils Determination of Reichert Meissle Number AOCS Cd 5-40 Walnut Determination of darker walnut inside TS 1276 Dried Apricot Significant Defects in Color and Structure TS 485 Solid and Liquid Oils Determining of Amount of Soap TS 5038 Solid and Liquid Oils Determination of Saponification Value AOCS Cd 3-25 x Solid and Liquid Oils Determination of Unsaponifiable Substance AOCS Ca 6a-40 Food Additive Determination of Purity FCC Gum Determination of Gum Base TS 8000 Blackcurrant Pieces of Stalks TS 4062 Jam Stem and Calyculus Fruit TS 4186 Mint Pieces of Stalks and Branches TS 3498 ISO 2256 Red Pepper Flakes Pieces of Stalks and Branches TS 3706 Thyme Pieces of Stalks and Branches TS 3786 Canned Green Pea Yellow Green Pea TS 382 Green Pea Determination of Colors Except Yellow ISO 605 Food Determination of Crude Cellulose ISO 5498 x Powdered Cocoa Determination of Crude Cellulose TS 3076-1 Wheat Flour Determination of Crude Cellulose TS 4966 Tea Determination of Crude Cellulose TS ISO 15598 Food and Food Additives Determination of Synthetic Dyestuffs, E100-Curcumin, E102-Tatrazine, E104-Quinoline Yellow, E110-Sunset Yellow FCF, Orange Yellow S, E120-Cochineal, Carminic Acid, Carmines,E122-Azorubine, Carmoisine, E124-Ponceau 4R, Cochineal Red A, E129-Allura Red AC, E131-Patent Blue V, E132-Indigotine (Indigo Carmine), E133-Brilliant Blue FCF, E142-Green S, E151-Brilliant Black BN,Black PN Spectrofotometer Method DMS 25139 x Honey Determination of Free Acidity TS 3036 Wine Determination of Free Sulfur Dioxide EEC No 2676/90 Solid and Liquid Oils Determination of Free Oil Acidity AOCS Ca 5a-40 Canned Fish Water Rate of In Liquid TS 353 Canned Fish Oil Rate of In Liquid TS 353 Freezed Strawberry Determination of Drip Loss TS 5391 Alcoholic-Non Alcoholic Beverages Determination of Sitric Acid R-Biopharm Tomato Paste Determination of Black Stain Amount TS 1466 Salt Determination of Sodium Chloride TS 6675 Tea Determination of Water Extract ISO 9768 x Margarine Determination of Water Amount TS 2812 Pizza Determination of Sausage, Salami Amount TS 12981 Feed Determination of Water-Soluble Chloride Content (EC) No 152 ANNEX III-Q x Food Additive Determination of Water-Insoluble Matter FCC Spices Determination of Water-Soluble Extract ISO 941 Turkish Coffee Determination of Water-Soluble Ash TS 13423 Tea Determination of Water-Soluble Ash (According to Total Ash) TS 1565 Tea Alkalinity of Water Soluble Ash TS 1567 Turkish Coffee Alkalinity of Water Soluble Ash TS 13423 Freezed Maize Determination of Water Soluble Matter TS 10932 Turkish Coffee Determination of Water Soluble TS 13423 Spices Determination of Water Insoluble Ash TS 2132 Carbonate Determination of Water-Insoluble Matter TS 10380 Salt Determination of Water-Insoluble Matter TS 1346 Honey Determination of Water-Insoluble Matter TS 3036 Sugar Determination of Water-Insoluble Matter TS 861 Soluable Coffee Determination of Water Solubility TS 5389 Vegetable Oils Search of Sesame Oil TS 5044 Pasta Amount of Substance Passing Into Water TS 1620 Wine Determination of Sulfate AOAC 955.26 Food Additive Determination of Sulfate FCC Sugar And Syrup Determination of Sulfated Ash AOAC 900.02 Food Additive Determination of Sulfated Ash FCC Chocolatte Determination of Milk Dry DMS 71833 Milk and Milk Products Determination of Milk Fat ISO 8262-3 x Butter Determination of Milk Fat TS 1331 Chocolatte Determination of Milk Fat TS 7800 Foods Containing Liquid Net Weight and Drained Weight NMKL No.55 x Canned Fish Determination of Drained Mass TS 353 Canned Food Determination of Drained Mass TS 2664 Garniture Vegetable Rate of Drained Mass TS 12399 Canned Food Total Mass rate of Drained Mass TS 2664 Feed Determination of Sugar (EC) No 152 ANNEX III-J Food Determination of Sugar DMS 65651 x Tomato Paste, Biscuit Determination of Sugar TS 1466 Gum Determination of Sugar TS 7780 Honey Determination of Honey Sample Fructose, Glucose, Sucrose and Maltose TS 13359 x Fruit and Vegetable Products, Non-Alcoholic Beverages Determination of Honey Sample Fructose, Glucose, Sucrose and Maltose EN 12630 x Dried Grape Determination of Candied Grain TS 3411 Blackcurrant Determination of Candied Grain TS 4062 Salt Determination of Grain Size TS 933 Roasted Chickpea Determination of Grain Diameter TS 13194 Bulghur Determination of Grain Thickness TS 2284 Olive Determination of Grain Thickness TS 774 Wheat Determination of Grain Thickness TS 13494 Bean Determination of Grain Thickness TS 141 Dried Grape Determination of Grain Stem TS 3411 Food Determination of Grain Number DMS 76944 Lentil Determination of Stone, Soil, Etc. Inorganic Substances TS 143 Bulghur Determination of Stone, Soil, Etc. Inorganic Substances TS 2284 Rice Determination of Chalked Grain TS 2408 Chocolatte Determination of Theobromine TS 7800 Canned Food Determination of Head Space TS 2664 Food Additive Determination of Total Heavy Metals(Lead) DMS 22494 Wine Determination of Total Alcohol Amount EEC No 000 / 90 x Wine Determination of Total Acidity EEC No 2676/90 Meat and Meat Products Determination of Total Meat Protein DMS 87210 Total Cocoa Dry Substance (Dry Substance), Bitter-Milk Chocolatte Determination of Total Cocoa Dry Matter Determination DMS 71834 Ice Cream Determination of Total Solid Substance TS ISO 3728 Fruit, Vegetable Juice Determination of Total Dry Substance TS EN 12145 Yoghurt Determination of Total Dry Substance TS 1330 Lentil Determination of Total Defective Grain TS 143 Dried Apricot Determination of Total Tolerance TS 485 Dried Fig Determination of Total Tolerance TS 541 Persimmon Determination of Total Tolerance TS 7420 Tea Determination of Total Dry Tea Amount ISO 11286 Fish Determination of Total Volatile Basic Nitrogen 95/149/EC Annex-II Lentil Determination of Total Foreign Substance TS 143 Meat and Meat Products Determination of Chloride ISO 1841-2 x Cheese, Processed Cheese Products Determination of Chloride Content ISO 5943 x Pickle Determination of Chloride Content TS 11112 Butter Determination of Chloride Content ISO 1738 Pasta Determination of Chloride Content TS 1620 Canned Food Determination of Chloride Content TS 2664 Bread, Soup Determination of Chloride Content TS 5000 Olive Determination of Chloride Content TS 774 Spice Determination of Chloride Content TS 9401 ISO 2253 Butter Milk Fat in Dry Substance Excluding Salt TS 1331 High Process Products with Gelatin and Gelatin Determination of Species (Pig, Beef) DMS 114352 (LC-MS/MS) x Wine Determination of Volatile Acids TS 522 Non-Alcoholic Drinks Determination of Volatile Acidity IFU Analyses No.5 Wine Determination of Non Volatile Acids TS 522 Spice Determination of Non Volatile Ether Extract TS 2137 ISO 1108 Spice Determination of Volatile Fat EN ISO 6571 Olive Oil Determination of Ultraviolet Absorbance TS 341 x Cucumber Pickle Length TS 11112 Rice Length TS 2408 Rice Rate of Length/Width TS 2408 Feed Determination of Urea (EC) No 152- Annex III-D x Soy Bean Determination of Urease Activity TS 4707 ISO 5506 x Assorted Nuts Rate of Product DMS 98403 Pizza Rate of Top Material TS 12981 Viscous Liquid Foods Determination of Viscosity Brookfield DV-II+ProRVViscometer Food Determination of Vitamin C (Ascorbic acid) TS EN 14130 Hazelnut Total of Broken, Crushed Grain TS 1917 Food and Food Additives Determination of Foreign Substance DMS 22625 Powdered Milk Determination of Fat Gerber Method Chocolatte Determination of Fat TS 7800 Milk and Milk Products Determination of Fat ISO 8262-3 x Canned Food Determination of Fat TS 2664 Margarine Determination of Fat TS 2812 Powdered Cocoa Determination of Fat TS 3076-1 Food Determination of Fat DMS 121885-AOCS Am 5.04 (Ankom) x Meat and Meat Products Determination of Fat ISO 1443 x Seed Oil Determination of Fat ISO 659 Mayonnaise Determination of Fat TS 7437 Tahini Halva Determination of Fat (Seed Fat) TS 2590 Meat Products Rate of Fat/Total Meat Protein ISO 1443/ DMS 87210 Solid, Liquid Oils and Oil Extracted from Food Fatty Acid Composition Determination AOAC 996.06 x Solid, Liquid Oils and Oil Extracted from Food Fatty Acids Methyl Esters (Palmitic Acid, Oleic Acid, Stearic Acid,
Linoleic Acid)AOAC 963.22 x Chocolatte Determination of Fat-Free Cocoa Dry Substance TS 7800 Milk and Milk Products Determination of Dry Matter TS 1018 x Yoghurt Determination of Dry Matter TS 1330 x Butter Determination of Dry Matter TS 1331 Ice Cream Determination of Dry Matter TS 4265 Cheese Moisture Content in Fat Free Cheese Mass DMS 126791 Chocolatte Determination of Fat Free Milk Dry Matter DMS 71833 Butter Determination of Fat Free Milk Dry Matter TS 1331 Rose Jam Rate of Leaf TS 5135 Walnut Determination of Half Grain TS 1276 Wheat Flour Determination of Wet Gluten ISO 21415-1 Milk Determination of Insensity TS 1018 Wine Determination of Insensity TS 522 Egg Egg White TS 1068 Egg Egg Shell TS 1068 Egg Egg Yolk TS 1068 Milk Oxidizing Agent TS 1018 Hazelnut Membrane Part, Nut Crumb and Powder TS 1917 Green Pea Determination of Damaged Grain ISO 605 Wheat Determination of Damaged Grain TS 2974 Maize Determination of Damaged Grain TS 3415 Click for test periods.
Samples are be preserved maximum 15 days in laboratory after the analyze.According to customer request, parameter and characteristic property of the sample, this term may vary. Samples which are chemically, microbiologically and physically degraded or dangerous are destroyed before the expiration of the sample storage period.
