Official methods of analysis of AOAC International
Official methods of analysis of AOAC International
- Twenty first edition
- 3 volumes ; 29 cm
1. Agricultural liming materials --
2. Fertilizers --
3. Plants --
4. Animal feed --
5. Drugs in feeds --
6. Disinfectants --
7. Pesticide formulations --
8. Hazardous substances --
9. Metals and other elements at trace levels in foods --
10. Pesticides and industrial chemical residues --
11. Waters; and salt --
12. Microchemical methods --
13. Radioactivity --
14. Veterinary analytical toxicology --
15. Cosmetics --
16. Extraneous materials: isolation --
17. Microbiological methods --
18. Drugs: Part I --
19. Drugs: Part II --
20. Drugs: Part III --
21. Drugs: Part IV --
22. Drugs: Part V --
23. Drugs and feed additives in animal tissues --
24. Forensic sciences --
25. Baking powders and baking chemicals --
26. Distilled liquors --
27. Malt beverages and brewing materials --
28. Wines --
29. Nonalcoholic beverages and concentrates --
30. Coffee and tea --
31. Cacao bean and its products --
32. Cereal foods --
33. Dairy products --
34. Eggs and egg products --
35. Fish and other marine products --
36. Flavors --
37. Fruits and fruit products --
38. Gelatin, dessert preparations, and mixes --
39. Meat and meat products --
40. Nuts and nut products --
41. Oils and fats --
42. Vegetable products, processed --
43. Spices and other condiments --
44. Sugars and sugar products --
45. Vitamins and other nutrients --
46. Color additives --
47. Food additives: direct --
48. Food additives: indirect --
49. Natural toxins --
50. Infant formulas, baby foods, and enteral products --
51. Dietary supplements. App. A: Standard solutions and reference materials --
App. B: Laboratory safety --
App. C: Reference tables --
App. D: Guidelines for collaborative study procedures to validate characteristics of a method of analysis --
App. E: Laboratory quality assurance --
App. F: Guidelines for standard method performance requirements --
App. G: Procedures and guidelines for the use of AOAC voluntary consensus standards to evaluate characteristics of a method of analysis --
App. H: Probability of detection (POD) as a statistical model for the validation of qualitative methods --
App. I: AOAC International Methods Committee guidelines for validation of biological threat agent method and/or procedures --
App. J: AOAC International Methods Committee guidelines for validation of microbiological methods for food and environmental surfaces --
App. K: Guidelines for dietary supplements and botanicals --
App. L: AOAC recommended guidelines for stakeholder panel on infant formula and adult nutritionals (SPIFAN) single-laboratory validation --
App. M: Validation procedures for quantitative food allergen ELISA methods: community guidance and best practices.
0935584897
Analytical chemistry
Agricultural chemistry
Food--Analysis
Drugs--Analysis
Food--Composition
543
1. Agricultural liming materials --
2. Fertilizers --
3. Plants --
4. Animal feed --
5. Drugs in feeds --
6. Disinfectants --
7. Pesticide formulations --
8. Hazardous substances --
9. Metals and other elements at trace levels in foods --
10. Pesticides and industrial chemical residues --
11. Waters; and salt --
12. Microchemical methods --
13. Radioactivity --
14. Veterinary analytical toxicology --
15. Cosmetics --
16. Extraneous materials: isolation --
17. Microbiological methods --
18. Drugs: Part I --
19. Drugs: Part II --
20. Drugs: Part III --
21. Drugs: Part IV --
22. Drugs: Part V --
23. Drugs and feed additives in animal tissues --
24. Forensic sciences --
25. Baking powders and baking chemicals --
26. Distilled liquors --
27. Malt beverages and brewing materials --
28. Wines --
29. Nonalcoholic beverages and concentrates --
30. Coffee and tea --
31. Cacao bean and its products --
32. Cereal foods --
33. Dairy products --
34. Eggs and egg products --
35. Fish and other marine products --
36. Flavors --
37. Fruits and fruit products --
38. Gelatin, dessert preparations, and mixes --
39. Meat and meat products --
40. Nuts and nut products --
41. Oils and fats --
42. Vegetable products, processed --
43. Spices and other condiments --
44. Sugars and sugar products --
45. Vitamins and other nutrients --
46. Color additives --
47. Food additives: direct --
48. Food additives: indirect --
49. Natural toxins --
50. Infant formulas, baby foods, and enteral products --
51. Dietary supplements. App. A: Standard solutions and reference materials --
App. B: Laboratory safety --
App. C: Reference tables --
App. D: Guidelines for collaborative study procedures to validate characteristics of a method of analysis --
App. E: Laboratory quality assurance --
App. F: Guidelines for standard method performance requirements --
App. G: Procedures and guidelines for the use of AOAC voluntary consensus standards to evaluate characteristics of a method of analysis --
App. H: Probability of detection (POD) as a statistical model for the validation of qualitative methods --
App. I: AOAC International Methods Committee guidelines for validation of biological threat agent method and/or procedures --
App. J: AOAC International Methods Committee guidelines for validation of microbiological methods for food and environmental surfaces --
App. K: Guidelines for dietary supplements and botanicals --
App. L: AOAC recommended guidelines for stakeholder panel on infant formula and adult nutritionals (SPIFAN) single-laboratory validation --
App. M: Validation procedures for quantitative food allergen ELISA methods: community guidance and best practices.
0935584897
Analytical chemistry
Agricultural chemistry
Food--Analysis
Drugs--Analysis
Food--Composition
543