New E-book About Food and Feed Testing
2024-07-18 | Corporate
The particle size and shape of coffee, the flow properties of dairy products, the texture of meat and meat substitutes, the extensibility of dough, the crystallization of chocolate-based mixtures or the hardness of cereal grains - many properties, but also the composition of food and animal feed, must be analyzed precisely. This is crucial for product safety and the best quality. Anton Paar’s new e-book serves as a comprehensive guide to testing a wide range of products in the food and animal feed industry.
A broad spectrum of analyses
The introduction of new products, more precise legislation and a new generation of demanding consumers require solutions that enable accurate testing methods. In addition to the requirements of the industry, the e-book focuses on the possibilities offered by Anton Paar instruments and systems – both in the laboratory and directly in the production process.
