Foods

Pesticides
23 October, 2017
Raw materials
23 October, 2017

Foods

R&D + Quality control

The improvement in the taste and smell of high-quality food or products with a certificate of origin (e.g. ham, wine, olive oil etc.) necessitates the development of research methods using the most sophisticated analytical techniques, in order to identify the cause of unpleasant or delicious tastes and smells.

CSI Analitica has experience in this type of studies, based mainly on solid phase microextraction (SPME) coupled with GCMS and / or LCMS.

Este sitio web utiliza cookies para que usted tenga la mejor experiencia de usuario. Si continúa navegando está dando su consentimiento para la aceptación de las mencionadas cookies y la aceptación de nuestra política de cookies, pinche el enlace para mayor información.plugin cookies

ACEPTAR
Aviso de cookies