Chemical analysis of food
Parameter | Method | EUR/ sample VAT excluded | EUR/ sample VAT included |
Antioxidancy* | In-house | 23,00 | 28,06 |
Moisture and dry matter* | In-house | 12,00 | 14,64 |
pH* | In-house | 9,00 | 10,98 |
Coagulation properties of milk* | In-house | 13,00 | 15,86 |
Fatty acid composition (whole spectrum) by GC* | GC | 96,00 | 117,12 |
Sensory analysis* | In-house | 30,00 | 36,60 |
Density* | In-house | 12,01 | 14,65 |
Water activity* | In-house | 12,80 | 15,62 |
Solid matter dissolved in water (Brix)* | In-house | 9,00 | 10,98 |
Vitamins B1, B2, B3, B6, B12 by LC* | 1. vitamin | 105,00 | 128,10 |
next vitamins | 25,00 | 30,50 |
Total acidity* | In-house | 12,10 | 14,76 |
* the method is not accredited
Chemical analysis of feed
Parameter | Method | EUR/ sample VAT excluded | EUR/ sample VAT included |
Volatile fatty acids, lactic acid and ethanol by GC* | GC | 35,00 | 42,70 |
Sample preparation (drying, grinding, packaging)* | In-house | 7,48 | 9,13 |
Moisture and dry matter* | EÜ 152/2009 III Lisa A | 13,00 | 15,86 |
pH* | In-house | 7,50 | 9,15 |
Water activity* | In-house | 12,80 | 15,62 |
* the method is not accredited