Food processing laboratory is expanding its expertise in bread-making
26 February 2018
For many years, the processing laboratory has been conducting bread-making studies in the framework of residue studies. In order to...
Wine process: What is the right number of trial(s) requested by authorities for registration?
15 June 2016
Here is an extract of the Guideline OEPP 1/268: Study of unintentional effects of plant protection products on fermentation processes...
Processing: wine-making is our historical expertise
09 April 2013
2012 Processing season went off smoothly in particular for the wine-making studies according to 143 « CEB » method which...