Testing of Food and Additives

Testing of organoleptic, physicochemical and microbiological characteristics of milk and milk products including raw milk, yogurt and fresh dairy products, dry milk and cream …

Testing the organoleptic, physico-chemical and microbiological parameters of meat and meat products including Raw meat, meat products – fresh meat, frozen meat, chilled meat …

Fish and fishery products (fish (fresh, chilled, frozen), fish products (fish salted, dried, smoked, Dried fish, marinated) Fish sterilized eggs than fish raw (squid, mussels, etc.). Than fish cans (squid , mussels, etc.).

Testing of organoleptic, physicochemical and microbiological parameters of eggs and egg products including Egg products – spray dried, pasteurized, vacuum – yolk protein mix

Testing of organoleptic, physicochemical and microbiological characteristics of honey me and bee products

including cakes, pastries and rolls, pastries, cakes, biscuits, cakes, confectionery semi – powder, cake, cream, blankets, sugar, confectionery, dietary confectionery, other confectionery, chocolate and chocolate products.

including fruit (fresh, frozen, dried, sterilized), vegetables (fresh, frozen, dried, sterilized), canned – plant sterilized and pasteurized

including Edible salt, pepper red and black powder, spices plant (table), teas, food additives – broths, infusions, fixes, flavors, fragrances and Colorant, starter cultures, enzyme preparations from microbial sources

including bread, pasta, cereal