The term “fat” is a generic term that is also referred to as “lipid” in scientific terms. Fats or lipids are a very diverse group of chemicals but they have one similarity in that they dissolve in non-polar solvents and are not soluble in polar solvents such as water. There are a variety of test methods for fats, but generally the method can be broken down into “crude” or total fats.
We’ve compiled here a list of tests that might interest you based on your specific search.
We’ve compiled here a list of resources that might interest you based on your specific search.
Download a copy of Dr. Jane Caldwell’s presentation from our 2018 Voices in Food Production Symposium. Dr. Caldwell is our Assistant Technical Manager here at Midwest Laboratories, and she spoke in depth on Refrigerated Shelf Life. Check out her presentation for information on the types of pathogens that are evident and proficient in Refrigeration.READ MORE
Food spoilage can be triggered by many factors and can be indicated by a combination of odor, appearance, texture and color.READ MORE
Download a copy of Food Label Consultant, Michelle Wright’s, presentation. She came and spoke at our 2017 & 2018 Voices in Food Production Symposium. In her presentation, she spoke about that new proposed GMO labeling requirements from FDA & USDA.READ MORE