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Sauces

Package “S”

 

Declaration
Sensory
Total content
Density (20°C)
Sample preparation Microbiology
Incubation, 14 days at +37 °C
Total aerobic count
Anaerobic mesophilic count

 

For products with tomatoes, additional testing is carried out:

Alternarioxin + Tenuazonic Acid

Package “M”

 

Declaration
Sensory
Total content
Density (20°C)
Nutritional value analysis according to LMIV (determination of dry matter, fat, protein, ash, fibre, total acid, total sugar, sodium incl. digestion, fatty acid spectrum and calculations)
Viscosity, food, 20°C
Sample preparation Microbiology
Incubation, 14 days at +37 °C
Total aerobic count
Anaerobic mesophilic count

 

For products with tomatoes, additional testing is carried out:

Alternarioxin + Tenuazonic Acid

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