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21th UILI ILP 2018: Nutritional parameters in corn flour.

[21th UILI ILP 2018: Nutritional parameters in corn flour. ]

EPTIS factsheet 460999 | Last revision 2018-03-07 | URL: https://www.eptis.bam.de/pts460999 https://www.eptis.bam.de/pts460999

PT provider
PT provider UILI - Union Internationale des Laboratoires Indépendants UILI - Union Internationale des Laboratoires Indépendants
Based in Netherlands
Language(s) Englisch
Remarks
Keywords
Product groups Food and drink
Testing fields Analytical chemistry
Technical details
Test item Tested property Testing method
corn flour Total energetic value (calories) -
Carbohydrates, Proteins, Total fat -
Saturated fat, Trans fat, Dietary fiber, -
Ash, Total volatile loss by drying at 105ºC -
Iron, Sodium, Calcium, Phosphorus -
Aims of the PT scheme
Target group of participants Agricultural and food testing laboratories/ no geografical restrictions
Linked to specific legislation / standards
Additional, subsidiary aims validation of testing methods
Number of participants
Accredited or otherwise reviewed by a 3rd party
Operation is commissioned / requested by NO
Fees and frequency
Participation fee € 225,- for members and € 325,- for non-members of UILI
Regularly operated Yes
Year of first operation 2016
Contact details of the PT provider
Provider Contact person
UILI - Union Internationale des Laboratoires Indépendants
P.O. Box 4602
4803 EP Breda
Netherlands

Phone: +34 625065790
Fax:
Web: http://www.uili.org http://www.uili.org
Mrs Melissa Fernandez
Phone: +34 625065790
Fax:
Email: Secretariat@uili.org Secretariat@uili.org
If you find any mistakes please contact the responsible EPTIS coordinator in Netherlands, Mr Peter van Otterloo. Mr Peter van Otterloo.
Any questions or problems? Please contact us at eptis@bam.de.
Application version: 1.21