#aaccapprovedmethods 搜尋結果
Analytical accuracy is vital. Ready to elevate your lab’s performance? The AACC LPRP offers tailored samples, detailed reports, and ISO-aligned methods for grain and flour labs. Combine #LPRP with #AACCApprovedMethods for the gold standard: bit.ly/4oHnzgp
Give your team the tools to succeed with printer-friendly, easy-to-use, and trusted #AACCapprovedmethods. Pair your subscription with the #labefficiency Rating Program (LPRP) for even greater lab performance and consistency. Learn more: bit.ly/4oHnzgp #grainscience
Get consistent results every time! AACC Approved Methods subscribers can use our newly updated method 57-14.02 to determine the firmness of cooked pulses—including beans, chickpeas, lentils, and peas. Learn More: bit.ly/3FwLZHJ #AACCApprovedMethods #CerealsGrains
As the demand for alternative flours continues to rise, we're announcing updates to our pulse methods. #AACCApprovedMethods subscribers can now benefit from our improved Water-Holding Capacity method. bit.ly/3FwLZHJ #PulseMethod #CerealsGrains #WaterHolding
#AACCApprovedMethods subscribers can now access the updated Method 57-14.02 to consistently determine the firmness of cooked pulses—beans, chickpeas, lentils, and peas included. See more: bit.ly/3FwLZHJ #foodscience #pulseresearch #AACCMethods #legumes
Analytical accuracy is vital. Ready to elevate your lab’s performance? The AACC LPRP offers tailored samples, detailed reports, and ISO-aligned methods for grain and flour labs. Combine #LPRP with #AACCApprovedMethods for the gold standard: bit.ly/4oHnzgp
Give your team the tools to succeed with printer-friendly, easy-to-use, and trusted #AACCapprovedmethods. Pair your subscription with the #labefficiency Rating Program (LPRP) for even greater lab performance and consistency. Learn more: bit.ly/4oHnzgp #grainscience
#AACCApprovedMethods subscribers can now access the updated Method 57-14.02 to consistently determine the firmness of cooked pulses—beans, chickpeas, lentils, and peas included. See more: bit.ly/3FwLZHJ #foodscience #pulseresearch #AACCMethods #legumes
As the demand for alternative flours continues to rise, we're announcing updates to our pulse methods. #AACCApprovedMethods subscribers can now benefit from our improved Water-Holding Capacity method. bit.ly/3FwLZHJ #PulseMethod #CerealsGrains #WaterHolding
Get consistent results every time! AACC Approved Methods subscribers can use our newly updated method 57-14.02 to determine the firmness of cooked pulses—including beans, chickpeas, lentils, and peas. Learn More: bit.ly/3FwLZHJ #AACCApprovedMethods #CerealsGrains
Analytical accuracy is vital. Ready to elevate your lab’s performance? The AACC LPRP offers tailored samples, detailed reports, and ISO-aligned methods for grain and flour labs. Combine #LPRP with #AACCApprovedMethods for the gold standard: bit.ly/4oHnzgp
Give your team the tools to succeed with printer-friendly, easy-to-use, and trusted #AACCapprovedmethods. Pair your subscription with the #labefficiency Rating Program (LPRP) for even greater lab performance and consistency. Learn more: bit.ly/4oHnzgp #grainscience
Get consistent results every time! AACC Approved Methods subscribers can use our newly updated method 57-14.02 to determine the firmness of cooked pulses—including beans, chickpeas, lentils, and peas. Learn More: bit.ly/3FwLZHJ #AACCApprovedMethods #CerealsGrains
As the demand for alternative flours continues to rise, we're announcing updates to our pulse methods. #AACCApprovedMethods subscribers can now benefit from our improved Water-Holding Capacity method. bit.ly/3FwLZHJ #PulseMethod #CerealsGrains #WaterHolding
#AACCApprovedMethods subscribers can now access the updated Method 57-14.02 to consistently determine the firmness of cooked pulses—beans, chickpeas, lentils, and peas included. See more: bit.ly/3FwLZHJ #foodscience #pulseresearch #AACCMethods #legumes
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