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Our Laboratories

We perform evaluationofthequalityofthefinishedproduct by chemical parameters (mass fraction of protein (using Kjeldahl method), protein dispersibility index (PDI), etc.), by organoleptic parameters (taste, color, and odor using electronic nose), by functional features, by rheological parameters (gel density, gel viscosity).

Inco-operationwiththe Center of Extrusion Technologies of All-Russian Meat Research Institute we also render services related to the development of new technologies and food products.

All our services are rendered by high qualified experts in the laboratories of Partner-M Company and All-Russian Meat Research Institute.

 

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