Official methods of analysis of AOAC International

Colaborador(es):

Latimer, George W. Jr [editor]

Tipo de material: Texto

TextoIdioma: Inglés Fecha de copyright: Rockville, MD : AOAC International, 2019Edición: Twenty first editionDescripción: 3 volumes ; 29 cmISBN:

0935584897

Tema(s):

Clasificación CDD:

Contenidos:

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.

Etiquetas de esta biblioteca: No hay etiquetas de esta biblioteca para este título. Ingresar para agregar etiquetas.

Existencias
Tipo de ítem	Biblioteca actual	Signatura	Copia número	Estado	Código de barras
Colección general	Biblioteca Yachay Tech	543 Of27 2019 (Navegar estantería(Abre debajo))	Vol. 1	Disponible	006560
Colección general	Biblioteca Yachay Tech	543 Of27 2019 (Navegar estantería(Abre debajo))	Vol. 2	Disponible	006561
Colección general	Biblioteca Yachay Tech	543 Of27 2019 (Navegar estantería(Abre debajo))	Vol. 3	Disponible	006562

Total de reservas: 0

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.

No hay comentarios en este titulo.

para colocar un comentario.

Haga clic en una imagen para verla en el visor de imágenes