LABORATORIO JUAN ANTONIO TELLO, S.L. (Unipersonal)
24 capabilities
Verified Apr 2026
One of 1,173 in Spain
Details
P.I. Los Olivares. C/ La Iruela nยบ 12
Jaรฉn 23004 , Spain
Jaรฉn 23004 , Spain
Accreditation
Active
ENAC
LE1295
Conducts organoleptic assessment of virgin olive oils and determines fat content in olives, olive pomace, and oilseeds using nuclear magnetic resonance techniques.
Accreditation Details
Accreditation Body
ENAC
Number
LE1295
Status
ActiveAccreditation is granted under EU Regulation 765/2008 and assessed against ISO/IEC 17025. Data sourced from official ENAC records.
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Test Capabilities (24)
| Standard Reference | Description | Category |
|---|---|---|
| ISO 18363-4 | ISO 18363-4 | Chromatography (GC, HPLC) |
| UNE EN ISO 12966-2 | UNE EN ISO 12966-2 | Chromatography (GC, HPLC) |
| UNE EN ISO 12966-4 | UNE EN ISO 12966-4 | Chromatography (GC, HPLC) |
| UNE 55030 | UNE 55030 | Color Fastness |
| UNE 55032 | UNE 55032 | Color Fastness |
| UNE EN ISO 12228 | UNE EN ISO 12228 | Contaminants / Heavy Metals |
| UNE EN ISO 658 | UNE EN ISO 658 | Contaminants / Heavy Metals |
| UNE EN ISO 665 | UNE EN ISO 665 | Contaminants / Heavy Metals |
| UNE-EN ISO 662 | UNE-EN ISO 662 | Contaminants / Heavy Metals |
| UNE-EN ISO 663 | UNE-EN ISO 663 | Contaminants / Heavy Metals |
| ISO 659 | ISO 659 | Elemental Analysis |
| EN 2009 | Influenza A/H1-2009 | Immunology / Serology |
| ISO 27608 | ISO 27608 | Lubricants / Oils |
| ISO 6886 | UNE-EN ISO 6886 | Lubricants / Oils |
| UNE EN ISO 3960 | UNE EN ISO 3960 | Lubricants / Oils |
| UNE EN ISO 660 | UNE-EN ISO 660 | Lubricants / Oils |
| UNE-EN ISO 29822 | UNE-EN ISO 29822 | Lubricants / Oils |
| UNE-EN ISO 29841 | UNE-EN ISO 29841 | Lubricants / Oils |
| UNE-EN ISO 3656 | UNE-EN ISO 3656 | Lubricants / Oils |
| UNE-EN ISO 3657 | UNE-EN ISO 3657 | Lubricants / Oils |
| UNE-EN ISO 3961 | UNE-EN ISO 3961 | Lubricants / Oils |
| UNE-EN ISO 6320 | UNE-EN ISO 6320 | Lubricants / Oils |
| UNE-EN ISO 9936 | UNE-EN ISO 9936 | Lubricants / Oils |
| ISO 10540-1 | ISO 10540-1 | Nutritional Analysis |