Hi All.
We are thinking about changing our current acid hydrolysis and sohxlet principle total fat method onto something a bit more efficient. I've looked at NIR, but am thinking that NMR might be best as we analyse foods of different matrices such as ready meals and individual components of these.
Does anyone have experience of NMR systems that they would be happy to recommend or equally advise to avoid? I don't have experience of such and would have to take into account saleman talk etc so it would be great to hear what people who actually use the kit think.
Many thanks
Pops