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DOC-71524 Moisture Content is a key parameter for all food and feed laboratories. It is needed for dry base calculations as well as for the general water content determination. In milk and milk products, the amount of total solids TS is an important paramet...
2024nts05 Joining us from University of Southampton, Prof. John Langley, Head of Characterisation and Analytics, Chemistry, present on the latest advancements in renewable and sustainable fuel analysis. Prof. Langley explores how these next-generation fuels...
2024nts04 Joining us from William and Mary, Dr. Katelynn A. Perrault Uptmor, PI of the Nontargeted Separations Laboratory , present her work of screening samples using comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (G...
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