E-Food Lab International – Moisture Determination Of Meat

Jennifer Laurin, Gabriela Schmid, Michael Jakob, and Lloyd Allen talk about moisture determination of meat. The article refers to the advantages of the automated moisture determination.

Explore additional stories

We’re Bringing Analytical Chemistry to the Table This Valentine’s Day

We’re Bringing Analytical Chemistry to the Table This Valentine’s Day

A chemistry-inspired look at romance, aroma, authenticity, and quality powered by LECO workflows. Roses, wine, chocolates, perfume, makeup, cheese, bread—the Valentine’s table pictured below is full of sensory highlights. It’s also full of chemistry: complex aroma...

Frankincense and Myrrh Explained: Chemistry, Aroma, and GCxGC Analysis

Frankincense and Myrrh Explained: Chemistry, Aroma, and GCxGC Analysis

Every December, the Christmas story sparks renewed curiosity about the gifts of the Magi–particularly Frankincense and Myrrh. But, beyond their symbolic meaning, what exactly are these substances, and what makes them distinct from one another?  What are Frankincense...