Results 121 - 140 of 165

AlveoGraph

The AlveoLab test consists of producing a thin sheet piece of dough, which,...

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AlveoExpert

AlveoExpert is a piece of software which works with Alveograph curves retrieved...

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AllerSnap™ Protein Residue Test

AllerSnap™ Protein Residue Test is a ready to use, high sensitivity rapid...

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AgraStrip® β-Lactoglobulin Kit

ß-Lactoglobulin is the major whey protein in ruminant milk and is also present...

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AgraStrip® Walnut

The Walnut is a seed very high in protein and essential fatty acids from trees...

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AgraStrip® Soy

Soybean (Glycine max) is a species of legume providing a great source of...

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AgraStrip® Sesame

Sesame is a flowering plant and belongs to the family Pedaliaceae. Both the...

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AgraStrip® Peanut

The peanut (Arachis hypogaea) is a member of the legume or ‘bean’ family...

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AgraStrip® Mustard

Mustard plants belong to the Brassicaceae family of plants and the seeds of...

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AgraStrip® Milk

Bovine milk is used as an ingredient in a range of food products, and is also...

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AgraStrip® Macadamia

Macadamia trees are a native plant grown in Australia, of which the nuts used...

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AgraStrip® Lupin

Lupin is a flowering plant that belongs to the legume family, Fabaceae. Lupin...

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AgraStrip® Hazelnut

The Hazelnut (Corylus avellana) is the nut of a hazel, and may also be known...

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AgraStrip® Gluten G12

Dietary gluten present in wheat, barley, rye and oats is responsible for the...

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AgraStrip® Egg

Hens eggs (Gallus gallus) are used throughout many industries as an ingredient...

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AgraStrip® Crustacea

The Crustacean group includes crabs, lobsters, prawns and shrimps which are...

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AgraStrip® Cashew/Pistachio

Both the Cashew (Anacardium occidentale) and Pistachio (Pistacia vera)...

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AgraStrip® Brazil Nut

Brazil Nut (Bertholletia excelsa), are a good source of vitamins and minerals...

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AgraStrip® Almond Kit

The Almond (Prunus dulcis) belongs to the rosaceae and has a high protein...

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92oz. Whirl-Pak® Bags

Whirl-Pak® Bags enable easy sterile sampling of liquids, semi-solids and...

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