1.0AINIAhttps://www.ainia.com/en/Celia Cortijohttps://www.ainia.com/en/author/admin_celia/rich600338<blockquote class="wp-embedded-content" data-secret="ivxTSTuC2y"><a href="https://www.ainia.com/en/laboratories/physico-chemical/physical-characterisation-foods/">Physical Characterization of Foods</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.ainia.com/en/laboratories/physico-chemical/physical-characterisation-foods/embed/#?secret=ivxTSTuC2y" width="600" height="338" title="“Physical Characterization of Foods” — AINIA" data-secret="ivxTSTuC2y" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://www.ainia.com/wp-includes/js/wp-embed.min.js </script> https://www.ainia.com/wp-content/uploads/ensayos_fisicos_mobile.webp1080552Physico-chemicalFísico-químico Physical tests Physical testing of foods We assess the physical characteristics of raw materials and products. Physical analysis of foods to ensure organoleptic quality Understand the physical characteristics of your products to ensure their organoleptic quality throughout their shelf life. It is clear that food must be safe, but it must also meet consumers’ […]