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Official Methods of Analysis of AOAC INTERNATIONAL: 3-Volume Set 22nd Revised edition [Kietas viršelis]

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  • Formatas: Hardback, 3750 pages, aukštis x plotis x storis: 305x216x351 mm, weight: 9049 g
  • Išleidimo metai: 07-Jun-2023
  • Leidėjas: Oxford University Press Inc
  • ISBN-10: 0197610137
  • ISBN-13: 9780197610138
Kitos knygos pagal šią temą:
Official Methods of Analysis of AOAC INTERNATIONAL: 3-Volume Set 22nd Revised editionDidesnis paveikslėlis
  • Formatas: Hardback, 3750 pages, aukštis x plotis x storis: 305x216x351 mm, weight: 9049 g
  • Išleidimo metai: 07-Jun-2023
  • Leidėjas: Oxford University Press Inc
  • ISBN-10: 0197610137
  • ISBN-13: 9780197610138
Kitos knygos pagal šią temą:
Pastovi nuoroda: https://www.kriso.lt/db/9780197610138.html
Raktažodžiai:
AOAC INTERNATIONAL has been publishing a robust set of methods for analytical scientists since 1884. Scientists from around the globe contribute their expertise to ensure the content remains reliable in terms of standards development, method development, and the systematic evaluation and review of methods. As a result, the Official Methods of Analysis of AOAC INTERNATIONAL is the most comprehensive collection of chemical and microbiological methods available in the world. Now in its twenty-second edition, this publication continues to be the most extensive and reliable collection of chemical and microbiological methods and consensus standards.

Many methods within the compendium have notation indicating their adoption as harmonized international reference methods by the International Organization for Standardization (ISO), the International Dairy Federation (IDF), the International Union of Pure and Applied Chemistry (IUPAC), and the Codex Alimentarius Commission. This new edition includes new and updated methods approved since 2019
Official Methods of Analysis of AOAC INTERNATIONAL
22nd Edition
Volume 1
List of Changes for the 22nd Edition, 2023
xi
Important Notices xvii
Preface xix
About the Association xx
Guide to Method Format xxiii
Definition of Terms and Explanatory Notes xxiv
AOAC Official Methods™ Program xxxi
Standard Method Performance Requirements (SMPRs®)
SMPRs Introduction
1(1)
Stakeholder Panel on Marine and Freshwater Foods
2(1)
Stakeholder Panel on Agent Detection Assays
3(44)
Stakeholder Panel on Endocrine Disruptors
47(1)
Stakeholder Panel on Infant Formula and Adult Nutritionals
48(53)
Food-Analytical (Assorted)
101(46)
Stakeholder Panel on Dietary Supplements
147(79)
Food Microbiology/Gluten and Food Allergens
226(15)
AOAC Cannabis Analytical Science Program
241(35)
AOAC Food Authenticity Methods Program
276(29)
Glycerol Esters of Wood Rosin
305(6)
Glyphosate
311
1 Agricultural Liming Materials
1(1)
1.1 Liming Materials---General
1(2)
1.2 Calcium Silicate Slags
3(1)
1.3 Gravimetric Elemental Analyses
4(1)
1.4 Chelometric Elemental Analyses
5(1)
1.5 Colorimetric Elemental Analyses
6
2 Fertilizers
1(1)
2.1 Fertilizers-General
1(3)
2.2 Water
4(1)
2.3 Phosphorus
5(6)
2.4 Nitrogen
11(10)
2.5 Potassium
21(7)
2.6 Other Elements
28(40)
2.7 Peat
68(4)
2.8 Soils
72
3 Plants
1(1)
3.1 General Methods
1(1)
3.2 Metals
1(5)
3.3 Individual Metals
6(10)
3.4 Nonmetals
16(10)
3.5 Other Constituents
26(5)
3.6 Pigments
31(2)
3.7 Tobacco
33
4 Animal Feed
1(1)
4.1 Animal Feed-General
1(22)
4.2 Protein
23(12)
4.3 Urea
35(1)
4.4 Nitrogen
36(3)
4.5 Fat
39(4)
4.6 Fiber
43(11)
4.7 Sugars
54(12)
4.8 Minerals
66(10)
4.9 Microscopy
76(2)
4.10 Additives
78
5 Drugs in Feeds
1(1)
5.1 Feeds---General Methods
1(42)
5.2 Chemical Methods for Antibiotics
43(15)
5.3 Microbiological Methods for Antibiotics
58
Common and Chemical Names of Drugs
84
6 Disinfectants
1(1)
6.1 Phenol Coefficient Methods
1(2)
6.2 Hard Surface Carrier Test Methods
3(16)
6.3 Other Tests
19
7 Pesticide Formulations
1(1)
7.1 General Methods
1(7)
7.2 Inorganic and Organometallic Pesticides and Adjuvants
8(16)
7.3 Fungicides
24(20)
7.4 Herbicides
44(10)
7.5 Pesticides Related to Natural Products and Their Synergists
54(13)
7.6 Organohalogen Pesticides
67(35)
7.7 Thiophosphorus and Other Organophosphorus Pesticides
102(25)
7.8 Miscellaneous Pesticides
127
Common and Chemical Names of Pesticides
136
8 Hazardous Substances
1(1)
9 Metals and Other Elements at Trace Levels in Foods
1(1)
9.1 Multielement Methods
1(26)
9.2 Single-Element Methods
27
10 Pesticide and Industrial Chemical Residues
1(1)
10.1 General Multiresidue Methods
1(25)
10.2 Organochlorine Residues
26(9)
10.3 Organophosphorus Residues
35(14)
10.4 Fumigant Residues
49(1)
10.5 Carbamate Residues
49(7)
10.6 Individual Residues
56(39)
10.7 Pesticides in Water
95(34)
10.8 Pesticides in Soil
129
Common and Chemical Names of Pesticides
132
11 Waters and Salt
1(1)
11.1 Water
1(30)
11.2 Salt
31
12 Microchemical Methods
1(1)
13 Radioactivity
1(1)
14 Veterinary Analytical Toxicology
1(1)
15 Cosmetics
1(1)
15.1 General Methods
1(5)
15.2 Deodorants and Antiperspirants
6(5)
15.3 Depilatories
11(1)
15.4 Face Powder
11(2)
15.5 Hair Preparations
13(1)
15.6 Suntan Preparations
14
16 Extraneous Materials: Isolation
1(1)
16.1 General
1(10)
16.2 Beverages and Beverage Materials
11(2)
16.3 Dairy Products
13(4)
16.4 Nuts and Nut Products
17(2)
16.5 Grains and Their Products
19(6)
16.6 Baked Goods
25(2)
16.7 Breakfast Cereals
27(1)
16.8 Eggs and Egg Products
28(1)
16.9 Poultry, Meat, and Fish and Other Marine Products
29(3)
16.10 Fruits and Fruit Products
32(2)
16.11 Snack Food Products
34(1)
16.12 Sugars and Sugar Products
35(1)
16.13 Vegetables and Vegetable Products
36(6)
16.14 Spices and Other Condiments
42(10)
16.15 Miscellaneous
52(7)
16.16 Animal Excretions
59(10)
16.17 Mold
69(3)
16.18 Fruits and Fruit Products
72(1)
16.19 Vegetables and Vegetable Products
73
17 Microbiological Methods
1(1)
17.1 Eggs and Egg Products
1(2)
17.2 Chilled, Frozen, Precooked, or Prepared Foods, and Nut Meats
3(30)
17.3 Coliforms
33(24)
17.4 Escherichia coli
57(64)
17.5 Staphylococcus
121(17)
17.6 Sterility (Commercial) of Foods (Canned, Low Acid)
138(5)
17.7 Clostridium
143(9)
17.8 Bacillus
152(4)
17.9 Salmonella
156(138)
17.10 Listeria
294(76)
17.11 Vibrio
370(4)
17.12 Viruses
374(2)
17.13 Somatic Cells
376(1)
17.14 Bacillus anthracis
377(10)
17.15 General Screening Methods
387(4)
17.16 Ricin
391
18 Drugs: Part I
1(1)
18.1 General Methods
1(1)
18.2 Solvents
2(1)
18.3 Halogenated Drugs
3(2)
18.4 Inorganic Drugs
5(13)
18.5 Antihistamines
18(3)
18.6 Alkanolamines
21(5)
18.7 Phenethylamines
26(2)
18.8 Aminobenzoates
28(4)
18.9 Synthetics
32(12)
18.10 Microchemical Tests
44(8)
18.11 Microscopy
52(1)
18.12 Miscellaneous
53(1)
18.13 Antifungal
54(1)
18.14 Antiparkinsonian
55(1)
18.15 Antihypertensive
56
Common and Chemical Names of Drugs
57
19 Drugs: Part II
1(1)
19.1 Acids
1(1)
19.2 Phenolic Drugs
2(5)
19.3 Analgesics and Antipyretics
7(5)
19.4 Hypnotics and Sedatives
12(8)
19.5 Anticoagulants
20(3)
19.6 Sulfonamides
23(3)
19.7 Thiazides
26(4)
19.8 Other Sulfur-Containing Drugs
30
Common and Chemical Names of Drugs
35
20 Drugs: Part III
1(1)
20.1 Opium Alkaloids
1(5)
20.2 Tropane Alkaloids
6(1)
20.3 Xanthine Alkaloids
7(1)
20.4 Ipecac Alkaloids
8(1)
20.5 Ephedra Alkaloids
9(2)
20.6 Ergot Alkaloids
11(3)
20.7 Physostigmine Alkaloids
14(2)
20.8 Chinchona Alkaloids
16(1)
20.9 Rauwolfia Alkaloids
17(8)
20.10 Other Alkaloids
25(1)
20.11 Digitalis
26(3)
20.12 Other Natural Products
29
Common and Chemical Names of Drugs
34
21 Drugs: Part IV
1(1)
21.1 Natural Estrogens
1(2)
21.2 Synthetic Estrogens
3(3)
21.3 Progestational Steroids
6(2)
21.4 Adrenocortico Steroids
8(6)
21.5 Thyroid
14
Common and Chemical Names of Drugs
15
22 Drugs: Part V
1(1)
Common and Chemical Names of Drugs
14
23 Drugs and Feed Additives in Animal Tissues
1(1)
Common and Chemical Names of Drugs
78
24 Forensic Sciences
1(1)
25 Baking Powders and Baking Chemicals
1(1)
26 Distilled Liquors
1(1)
26.1 Spirits
1(17)
26.2 Cordials and Liqueurs
18
27 Malt Beverages and Brewing Materials
1(1)
27.1 Beer
1(21)
27.2 Barley
22(1)
27.3 Malt
23(7)
27.4 Cereal Adjuncts
30(2)
27.5 Hops
32(3)
27.6 Brewing Sugars and Syrups
35(2)
27.7 Wort
37(1)
27.8 Yeast
38(1)
27.9 Brewers' Grains
39
28 Wines
1(1)
28.1 General
1(18)
28.2 Preservatives
19(1)
28.3 Flavors
20
29 Nonalcoholic Beverages and Concentrates
1(1)
30 Coffee and Tea
1(1)
31 Cacao Bean and Its Products
1(1)
31.1 General
1(2)
31.2 Shell
3(5)
31.3 Chocolate Liquor
8(1)
31.4 Fat
8(2)
31.5 Other Constituents
10
32 Cereal Foods
1(1)
32.1 Wheat Flour
1(45)
32.2 Wheat, Rye, Oats, Corn, Buckwheat, Rice, Barley, and Soybeans and Their Products Except Cereal Adjuncts
46(36)
32.3 Bread
82(4)
32.4 Baked Products
86(2)
32.5 Macaroni, Egg Noodles, and Similar Products
88
33 Dairy Products
1(1)
33.1 Sampling
1(3)
33.2 Milk
4(66)
33.3 Cream
70(6)
33.4 Evaporated and Condensed Milk
76(1)
33.5 Dried Milk, Nonfat Dry Milk, and Malted Milk
77(4)
33.6 Butter
81(5)
33.7 Cheese
86(14)
33.8 Ice Cream and Frozen Desserts
100
34 Eggs and Egg Products
1(1)
35 Fish and Other Marine Products
1(1)
36 Flavors
1(1)
36.1 General Methods
1(1)
36.2 Vanilla Extract and Its Substitutes
1(14)
36.3 Lemon, Orange, and Lime Extracts, Flavors, and Oils
15(7)
36.4 Almond Extract
22(1)
36.5 Cassia, Cinnamon, and Clove Extracts
23(1)
36.6 Flavor Extracts and Toilet Preparations
24
37 Fruits and Fruit Products
1(1)
38 Gelatin, Dessert Preparations, and Mixes
1(1)
39 Meat and Meat Products
1(1)
40 Nuts and Nut Products
1(1)
41 Oils and Fats
1(1)
42 Vegetable Products, Processed
1(1)
42.1 Canned Vegetables
1(8)
42.2 Dried Vegetables
9(1)
42.3 Frozen Vegetables
10
43 Spices and Other Condiments
1(1)
44 Sugars and Sugar Products
1(1)
44.1 Sugars and Syrups
1(20)
44.2 Molasses and Molasses Products
21(5)
44.3 Confectionary
26(2)
44.4 Honey
28(12)
44.5 Maple, Sap, Maple Syrup, Maple Syrup Products
40(10)
44.6 Sugar Beets
50(1)
44.7 Corn Syrups and Other Starch-Derived Sweeteners
50
45 Vitamins and Other Nutrients
1(1)
45.1 Chemical Methods
1(52)
45.2 Microbiological Methods
53(17)
45.3 Bioassay Methods
70(11)
45.4 Nutritionally Related Components
81
46 Color Additives
1(1)
46.1 Separation and Identification of Color Additives in Foods, Drugs, and Cosmetics
1(12)
46.2 Intermediates
13(7)
46.3 Subsidiary and Lower Sulfonated Dyes
20(1)
46.4 Metals and Other Elements
21(3)
46.5 Halogens
24(1)
46.6 Miscellaneous
25
47 Food Additives: Direct
1(1)
47.1 General Methods
1(1)
47.2 Antioxidants
1(15)
47.3 Chemical Preservatives
16(30)
47.4 Emulsifying Agents
46(1)
47.5 Enzymes
47(2)
47.6 Miscellaneous
49
48 Food Additives: Indirect
1(1)
49 Natural Toxins
1(1)
49.1 Mycotoxins
1(1)
49.2 Aflatoxins
2(43)
49.3 Aflatoxin M2
45(10)
49.4 Deoxynivalenol
55(2)
49.5 Fumonisins
57(6)
49.6 Ochratoxins
63(12)
49.7 Patulin
75(6)
49.8 Sterigmatocystin
81(1)
49.9 Zearalenone
82(4)
49.10 Seafood Toxins
86(36)
49.11 Plant Toxins
122
50 Infant Formulas, Baby Foods, and Enteral Products
1(1)
50.1 General
1(83)
50.2 Vitamins
84(42)
50.3 Fatty Acids
126(8)
50.4 Folates
134(4)
50.5 Whey Protein
138(11)
50.6 Choline and Carnitine
149(14)
50.7 Inositol
163(3)
50.8 Iodine
166(8)
50.9 Sodium Monofluoroacetate
174(15)
50.10 Minerals and Trace Elements
189(4)
50.11 Chlorine/Chloride
193(9)
50.12 Biotin
202(6)
50.13 Fructans
208(14)
50.14 Carotenoids
222(12)
50.15 Amino Acids
234(11)
50.16 3-Monochloropropane-1,2-diol (MCPD) Esters and Glycidyl Esters (GE)
245(13)
50.17 Galactooligosaccharides (GOS)
258
51 Dietary Supplements
1(1)
51.1 Ephedra Alkaloids
1(9)
51.2 Glucosamine
10(3)
51.3 β-Carotene
13(5)
51.4 Gin/ego biloba
18(5)
51.5 Saw Palmetto
23(3)
51.6 Aristolochic Acid
26(3)
51.7 Goldenseal
29(2)
51.8 Enzymes/Coenzymes
31(2)
51.9 Lycopene
33(4)
51.10 Chondroitin
37(5)
51.11 Phosphodiesterase Type 5 Inhibitors
42(4)
51.12 Ashwagandha
46(1)
51.13 Aloe
47(4)
51.14 Tea
51(3)
51.15 Turmeric
54(3)
51.16 Protein
57(9)
51.17 Phenolic Content
66(1)
51.18 Mitragyna speciosa
67(2)
51.19 Echinacea
69(2)
51.20 Ginseng
71(3)
51.21 Ginger
74(6)
51.22 Proanthocyanidins
80
Appendix A Standard Solutions and Reference Materials 1(1)
Appendix B Laboratory Safety 1(1)
Appendix C Reference Tables 1(1)
Appendix D Guidelines for Collaborative Study Procedures to Validate Characteristics of a Method of Analysis 1(1)
Appendix E Laboratory Quality Assurance 1(1)
Appendix F Guidelines for Standard Method Performance Requirements 1(1)
Appendix G Procedures and Guidelines for the Use of AOAC Voluntary Consensus Standards to Evaluate Characteristics of a Method of Analysis 1(1)
Appendix H Probability of Detection (POD) as a Statistical Model for the Validation of Qualitative Methods 1(1)
Appendix I Aoac International Methods Committee Guidelines for Validation of Biological Threat Agent Methods and/or Procedures 1(1)
Appendix J Aoac International Methods Committee Guidelines for Validation of Microbiological Methods for Food and Environmental Surfaces 1(1)
Appendix K Guidelines for Dietary Supplements and Botanicals 1(1)
Appendix L AOAC Recommended Guidelines for Stakeholder Panel on Infant Formula and Adult Nutritionals (SPIFAN) Single-Laboratory Validation 1(1)
Appendix M Validation Procedures for Quantitative Food Allergen ELISA Methods: Community Guidance and Best Practices 1(1)
Appendix N ISPAM Guidelines for Validation of Qualitative Binary Chemistry Methods 1(1)
Appendix O Environmental Factors for Validating Biological Threat Agent Detection Assays 1(1)
Appendix P Guidance for Soil Collection, Characterization, and Application for Biothreat Agent Detection / Methods and Site Evaluations 1(1)
Appendix Q Recommendations for Developing Molecular Assays for Microbial Pathogen Detection Using Modern In Silico Approaches 1(1)
Appendix R Guidelines for Verifying and Documenting the Relationships Between Microbial Cultures 1(1)
Subject Index 1(1)
SMPR Index 1(1)
Index of Method Numbers 1(1)
Official Methods of Analysis of AOAC INTERNATIONAL
22nd Edition
Volume 2
List of Changes for the 22nd Edition, 2023
xi
Important Notices xvii
Preface xix
About the Association xx
Guide to Method Format xxiii
Definition of Terms and Explanatory Notes xxiv
AOAC® Official Methods™ Program xxxi
Standard Method Performance Requirements (SMPRs9)
1(1)
SMPRs Introduction
1(1)
Stakeholder Panel on Marine and Freshwater Foods
2(1)
Stakeholder Panel on Agent Detection Assays
3(44)
Stakeholder Panel on Endocrine Disruptors
47(1)
Stakeholder Panel on Infant Formula and Adult Nutritionals
48(53)
Food-Analytical (Assorted)
101(46)
Stakeholder Panel on Dietary Supplements
147(79)
Food Microbiology/Gluten and Food Allergens
226(15)
AOAC Cannabis Analytical Science Program
241(35)
AOAC Food Authenticity Methods Program
276(29)
Glycerol Esters of Wood Rosin
305(6)
Glyphosate
311
1 Agricultural Liming Materials
1(1)
1.1 Liming Materials---General
1(2)
1.2 Calcium Silicate Slags
3(1)
1.3 Gravimetric Elemental Analyses
4(1)
1.4 Chelometric Elemental Analyses
5(1)
1.5 Colorimetric Elemental Analyses
6
2 Fertilizers
1(1)
2.1 Fertilizers---General
1(3)
2.2 Water
4(1)
2.3 Phosphorus
5(6)
2.4 Nitrogen
11(10)
2.5 Potassium
21(7)
2.6 Other Elements
28(40)
2.7 Peat
68(4)
2.8 Soils
72
3 Plants
1(1)
3.1 General Methods
1(1)
3.2 Metals
1(5)
3.3 Individual Metals
6(10)
3.4 Nonmetals
16(10)
3.5 Other Constituents
26(5)
3.6 Pigments
31(2)
3.7 Tobacco
33
4 Animal Feed
1(1)
4.1 Animal Feed---General
1(22)
4.2 Protein
23(12)
4.3 Urea
35(1)
4.4 Nitrogen
36(3)
4.5 Fat
39(4)
4.6 Fiber
43(11)
4.7 Sugars
54(12)
4.8 Minerals
66(10)
4.9 Microscopy
76(2)
4.10 Additives
78
5 Drugs in Feeds
1(1)
5.1 Feeds---General Methods
1(42)
5.2 Chemical Methods for Antibiotics
43(15)
5.3 Microbiological Methods for Antibiotics
58
Common and Chemical Names of Drugs
84
6 Disinfectants
1(1)
6.1 Phenol Coefficient Methods
1(2)
6.2 Hard Surface Carrier Test Methods
3(16)
6.3 Other Tests
19
7 Pesticide Formulations
1(1)
7.1 General Methods
1(7)
7.2 Inorganic and Organometallic Pesticides and Adjuvants
8(16)
7.3 Fungicides
24(20)
7.4 Herbicides
44(10)
7.5 Pesticides Related to Natural Products and Their Synergists
54(13)
7.6 Organohalogen Pesticides
67(35)
7.7 Thiophosphorus and Other Organophosphorus Pesticides
102(25)
7.8 Miscellaneous Pesticides
127
Common and Chemical Names of Pesticides
136
8 Hazardous Substances
1(1)
9 Metals and Other Elements at Trace Levels in Foods
1(1)
9.1 Multielement Methods
1(26)
9.2 Single-Element Methods
27
10 Pesticide and Industrial Chemical Residues
1(1)
10.1 General Multiresidue Methods
1(25)
10.2 Organochlorine Residues
26(9)
10.3 Organophosphorus Residues
35(14)
10.4 Fumigant Residues
49(1)
10.5 Carbamate Residues
49(7)
10.6 Individual Residues
56(39)
10.7 Pesticides in Water
95(34)
10.8 Pesticides in Soil
129
Common and Chemical Names of Pesticides
132
11 Waters and Salt
1(1)
11.1 Water
1(30)
11.2 Salt
31
12 Microchemical Methods
1(1)
13 Radioactivity
1(1)
14 Veterinary Analytical Toxicology
1(1)
15 Cosmetics
1(1)
15.1 General Methods
1(5)
15.2 Deodorants and Antiperspirants
6(5)
15.3 Depilatories
11(1)
15.4 Face Powder
11(2)
15.5 Hair Preparations
13(1)
15.6 Suntan Preparations
14
16 Extraneous Materials: Isolation
1(1)
16.1 General
1(10)
16.2 Beverages and Beverage Materials
11(2)
16.3 Dairy Products
13(4)
16.4 Nuts and Nut Products
17(2)
16.5 Grains and Their Products
19(6)
16.6 Baked Goods
25(2)
16.7 Breakfast Cereals
27(1)
16.8 Eggs and Egg Products
28(1)
16.9 Poultry, Meat, and Fish and Other Marine Products
29(3)
16.10 Fruits and Fruit Products
32(2)
16.11 Snack Food Products
34(1)
16.12 Sugars and Sugar Products
35(1)
16.13 Vegetables and Vegetable Products
36(6)
16.14 Spices and Other Condiments
42(10)
16.15 Miscellaneous
52(7)
16.16 Animal Excretions
59(10)
16.17 Mold
69(3)
16.18 Fruits and Fruit Products
72(1)
16.19 Vegetables and Vegetable Products
73
17 Microbiological Methods
1(1)
17.1 Eggs and Egg Products
1(2)
17.2 Chilled, Frozen, Precooked, or Prepared Foods, and Nut Meats
3(30)
17.3 Coliforms
33(24)
17.4 Escherichia coli
57(64)
17.5 Staphylococcus
121(17)
17.6 Sterility (Commercial) of Foods (Canned, Low Acid)
138(5)
17.7 Clostridium
143(9)
17.8 Bacillus
152(4)
17.9 Salmonella
156(138)
17.10 Listeria
294(76)
17.11 Vibrio
370(4)
17.12 Viruses
374(2)
17.13 Somatic Cells
376(1)
17.14 Bacillus anthracis
377(10)
17.15 General Screening Methods
387(4)
17.16 Ricin
391
18 Drugs: Part I
1(1)
18.1 General Methods
1(1)
18.2 Solvents
2(1)
18.3 Halogenated Drugs
3(2)
18.4 Inorganic Drugs
5(13)
18.5 Antihistamines
18(3)
18.6 Alkanolamines
21(5)
18.7 Phenethylamines
26(2)
18.8 Aminobenzoates
28(4)
18.9 Synthetics
32(12)
18.10 Microchemical Tests
44(8)
18.11 Microscopy
52(1)
18.12 Miscellaneous
53(1)
18.13 Antifungal
54(1)
18.14 Antiparkinsonian
55(1)
18.15 Antihypertensive
56
Common and Chemical Names of Drugs
57
19 Drugs: Part II
1(1)
19.1 Acids
1(1)
19.2 Phenolic Drugs
2(5)
19.3 Analgesics and Antipyretics
7(5)
19.4 Hypnotics and Sedatives
12(8)
19.5 Anticoagulants
20(3)
19.6 Sulfonamides
23(3)
19.7 Thiazides
26(4)
19.8 Other Sulfur-Containing Drugs
30
Common and Chemical Names of Drugs
35
20 Drugs: Part III
1(1)
20.1 Opium Alkaloids
1(5)
20.2 Tropane Alkaloids
6(1)
20.3 Xanthine Alkaloids
7(1)
20.4 Ipecac Alkaloids
8(1)
20.5 Ephedra Alkaloids
9(2)
20.6 Ergot Alkaloids
11(3)
20.7 Physostigmine Alkaloids
14(2)
20.8 Chinchona Alkaloids
16(1)
20.9 Rauwolfia Alkaloids
17(8)
20.10 Other Alkaloids
25(1)
20.11 Digitalis
26(3)
20.12 Other Natural Products
29
Common and Chemical Names of Drugs
34
21 Drugs: Part IV
1(1)
21.1 Natural Estrogens
1(2)
21.2 Synthetic Estrogens
3(3)
21.3 Progestational Steroids
6(2)
21.4 Adrenocortico Steroids
8(6)
21.5 Thyroid
14
Common and Chemical Names of Drugs
15
22 Drugs: Part V
1(1)
Common and Chemical Names of Drugs
14
23 Drugs and Feed Additives in Animal Tissues
1(1)
Common and Chemical Names of Drugs
78
24 Forensic Sciences
1(1)
25 Baking Powders and Baking Chemicals
1(1)
26 Distilled Liquors
1(1)
26.1 Spirits
1(17)
26.2 Cordials and Liqueurs
18
27 Malt Beverages and Brewing Materials
1(1)
27.1 Beer
1(21)
27.2 Barley
22(1)
27.3 Malt
23(7)
27.4 Cereal Adjuncts
30(2)
27.5 Hops
32(3)
27.6 Brewing Sugars and Syrups
35(2)
27.7 Wort
37(1)
27.8 Yeast
38(1)
27.9 Brewers' Grains
39
28 Wines
1(1)
28.1 General
1(18)
28.2 Preservatives
19(1)
28.3 Flavors
20
29 Nonalcoholic Beverages and Concentrates
1(1)
30 Coffee and Tea
1(1)
31 Cacao Bean and Its Products
1(1)
31.1 General
1(2)
31.2 Shell
3(5)
31.3 Chocolate Liquor
8(1)
31.4 Fat
8(2)
31.5 Other Constituents
10
32 Cereal Foods
1(1)
32.1 Wheat Flour
1(45)
32.2 Wheat, Rye, Oats, Corn, Buckwheat, Rice, Barley, and Soybeans and Their Products Except Cereal Adjuncts
46(36)
32.3 Bread
82(4)
32.4 Baked Products
86(2)
32.5 Macaroni, Egg Noodles, and Similar Products
88
33 Dairy Products
1(1)
33.1 Sampling
1(3)
33.2 Milk
4(66)
33.3 Cream
70(6)
33.4 Evaporated and Condensed Milk
76(1)
33.5 Dried Milk, Nonfat Dry Milk, and Malted Milk
77(4)
33.6 Butter
81(5)
33.7 Cheese
86(14)
33.8 Ice Cream and Frozen Desserts
100
34 Eggs and Egg Products
1(1)
35 Fish and Other Marine Products
1(1)
36 Flavors
1(1)
36.1 General Methods
1(1)
36.2 Vanilla Extract and Its Substitutes
1(14)
36.3 Lemon, Orange, and Lime Extracts, Flavors, and Oils
15(7)
36.4 Almond Extract
22(1)
36.5 Cassia, Cinnamon, and Clove Extracts
23(1)
36.6 Flavor Extracts and Toilet Preparations
24
37 Fruits and Fruit Products
1(1)
38 Gelatin, Dessert Preparations, and Mixes
1(1)
39 Meat and Meat Products
1(1)
40 Nuts and Nut Products
1(1)
41 Oils and Fats
1(1)
42 Vegetable Products, Processed
1(1)
42.1 Canned Vegetables
1(8)
42.2 Dried Vegetables
9(1)
42.3 Frozen Vegetables
10
43 Spices and Other Condiments
1(1)
44 Sugars and Sugar Products
1(1)
44.1 Sugars and Syrups
1(20)
44.2 Molasses and Molasses Products
21(5)
44.3 Confectionary
26(2)
44.4 Honey
28(12)
44.5 Maple, Sap, Maple Syrup, Maple Syrup Products
40(10)
44.6 Sugar Beets
50(1)
44.7 Corn Syrups and Other Starch-Derived Sweeteners
50
45 Vitamins and Other Nutrients
1(1)
45.1 Chemical Methods
1(52)
45.2 Microbiological Methods
53(17)
45.3 Bioassay Methods
70(11)
45.4 Nutritionally Related Components
81
46 Color Additives
1(1)
46.1 Separation and Identification of Color Additives in Foods, Drugs, and Cosmetics
1(12)
46.2 Intermediates
13(7)
46.3 Subsidiary and Lower Sulfonated Dyes
20(1)
46.4 Metals and Other Elements
21(3)
46.5 Halogens
24(1)
46.6 Miscellaneous
25
47 Food Additives: Direct
1(1)
47.1 General Methods
1(1)
47.2 Antioxidants
1(15)
47.3 Chemical Preservatives
16(30)
47.4 Emulsifying Agents
46(1)
47.5 Enzymes
47(2)
47.6 Miscellaneous
49
48 Food Additives: Indirect
1(1)
49 Natural Toxins
1(1)
49.1 Mycotoxins
1(1)
49.2 Aflatoxins
2(43)
49.3 Aflatoxin Mj
45(10)
49.4 Deoxynivalenol
55(2)
49.5 Fumonisins
57(6)
49.6 Ochratoxins
63(12)
49.7 Patulin
75(6)
49.8 Sterigmatocystin
81(1)
49.9 Zearalenone
82(4)
49.10 Seafood Toxins
86(36)
49.11 Plant Toxins
122
50 Infant Formulas, Baby Foods, and Enteral Products
1(1)
50.1 General
1(83)
50.2 Vitamins
84(42)
50.3 Fatty Acids
126(8)
50.4 Folates
134(4)
50.5 Whey Protein
138(11)
50.6 Choline and Carnitine
149(14)
50.7 Inositol
163(3)
50.8 Iodine
166(8)
50.9 Sodium Monofluoroacetate
174(15)
50.10 Minerals and Trace Elements
189(4)
50.11 Chlorine/Chloride
193(9)
50.12 Biotin
202(6)
50.13 Fructans
208(14)
50.14 Carotenoids
222(12)
50.15 Amino Acids
234(11)
50.16 3-Monochloropropane-1,2-diol (MCPD) Esters and Glycidyl Esters (GE)
245(13)
50.17 Galactooligosaccharides (GOS)
258
51 Dietary Supplements
1(1)
51.1 Ephedra Alkaloids
1(9)
51.2 Glucosamine
10(3)
51.3 β-Carotene
13(5)
51.4 Ginkgo biloba
18(5)
51.5 Saw Palmetto
23(3)
51.6 Aristolochic Acid
26(3)
51.7 Goldenseal
29(2)
51.8 Enzymes/Coenzymes
31(2)
51.9 Lycopene
33(4)
51.10 Chondroitin
37(5)
51.11 Phosphodiesterase Type 5 Inhibitors
42(4)
51.12 Ashwagandha
46(1)
51.13 Aloe
47(4)
51.14 Tea
51(3)
51.15 Turmeric
54(3)
51.16 Protein
57(9)
51.17 Phenolic Content
66(1)
51.18 Mitragyna speciosa
67(2)
51.19 Echinacea
69(2)
51.20 Ginseng
71(3)
51.21 Ginger
74(6)
51.22 Proanthocyanidins
80
Appendix A Standard Solutions and Reference Materials 1(1)
Appendix B Laboratory Safety 1(1)
Appendix C Reference Tables 1(1)
Appendix D Guidelines for Collaborative Study Procedures to Validate Characteristics of a Method of Analysis 1(1)
Appendix E Laboratory Quality Assurance 1(1)
Appendix F Guidelines for Standard Method Performance Requirements 1(1)
Appendix G Procedures and Guidelines for the Use of AOAC Voluntary Consensus Standards to Evaluate Characteristics of a Method of Analysis 1(1)
Appendix H Probability of Detection (POD) as a Statistical Model for the Validation of Qualitative Methods 1(1)
Appendix I AOAC INTERNATIONAL Methods Committee Guidelines for Validation of Biological Threat Agent Methods and/or Procedures 1(1)
Appendix J AOAC INTERNATIONAL Methods Committee Guidelines for Validation of Microbiological Methods for Food and Environmental Surfaces 1(1)
Appendix K Guidelines for Dietary Supplements and Botanicals 1(1)
Appendix L AOAC Recommended Guidelines for Stakeholder Panel on Infant Formula and Adult Nutritionals (SPIFAN) Single-Laboratory Validation 1(1)
Appendix M Validation Procedures for Quantitative Food Allergen ELISA Methods: Community Guidance and Best Practices 1(1)
Appendix N ISPAM Guidelines for Validation of Qualitative Binary Chemistry Methods 1(1)
Appendix O Environmental Factors for Validating Biological Threat Agent Detection Assays 1(1)
Appendix P Guidance for Soil Collection, Characterization, and Application for Biothreat Agent Detection, Methods and Site Evaluations 1(1)
Appendix Q Recommendations for Developing Molecular Assays for Microbial Pathogen Detection Using Modern In Silico Approaches 1(1)
Appendix R Guidelines for Verifying and Documenting the Relationships Between Microbial Cultures 1(1)
Subject Index 1(1)
SMPR Index 1(1)
Index of Method Numbers 1(1)
Official Methods of Analysis of AOAC INTERNATIONAL
22nd Edition
Volume 3
List of Changes for the 22nd Edition, 2023
xi
Important Notices xvii
Preface xix
About the Association xx
Guide to Method Format xxiii
Definition of Terms and Explanatory Notes xxiv
AOAC® Official Methods™ Program xxxi
Standard Method Performance Requirements (SMPRs®)
SMPRs Introduction
1(1)
Stakeholder Panel on Marine and Freshwater Foods
2(1)
Stakeholder Panel on Agent Detection Assays
3(44)
Stakeholder Panel on Endocrine Disruptors
47(1)
Stakeholder Panel on Infant Formula and Adult Nutritionals
48(53)
Food--Analytical (Assorted)
101(46)
Stakeholder Panel on Dietary Supplements
147(79)
Food Microbiology/Gluten and Food Allergens
226(15)
AOAC Cannabis Analytical Science Program
241(35)
AOAC Food Authenticity Methods Program
276(29)
Glycerol Esters of Wood Rosin
305(6)
Glyphosate
311
1 Agricultural Liming Materials
1(1)
1.1 Liming Materials---General
1(2)
1.2 Calcium Silicate Slags
3(1)
1.3 Gravimetric Elemental Analyses
4(1)
1.4 Chelometric Elemental Analyses
5(1)
1.5 Colorimetric Elemental Analyses
6
2 Fertilizers
1(1)
2.1 Fertilizers---General
1(3)
2.2 Water
4(1)
2.3 Phosphorus
5(6)
2.4 Nitrogen
11(10)
2.5 Potassium
21(7)
2.6 Other Elements
28(40)
2.7 Peat
68(4)
2.8 Soils
72
3 Plants
1(1)
3.1 General Methods
1(1)
3.2 Metals
1(5)
3.3 Individual Metals
6(10)
3.4 Nonmetals
16(10)
3.5 Other Constituents
26(5)
3.6 Pigments
31(2)
3.7 Tobacco
33
4 Animal Feed
1(1)
4.1 Animal Feed---General
1(22)
4.2 Protein
23(12)
4.3 Urea
35(1)
4.4 Nitrogen
36(3)
4.5 Fat
39(4)
4.6 Fiber
43(11)
4.7 Sugars
54(12)
4.8 Minerals
66(10)
4.9 Microscopy
76(2)
4.10 Additives
78
5 Drugs in Feeds
1(1)
5.1 Feeds---General Methods
1(42)
5.2 Chemical Methods for Antibiotics
43(15)
5.3 Microbiological Methods for Antibiotics
58
Common and Chemical Names of Drugs
84
6 Disinfectants
1(1)
6.1 Phenol Coefficient Methods
1(2)
6.2 Hard Surface Carrier Test Methods
3(16)
6.3 Other Tests
19
7 Pesticide Formulations
1(1)
7.1 General Methods
1(7)
7.2 Inorganic and Organometallic Pesticides and Adjuvants
8(16)
7.3 Fungicides
24(20)
7.4 Herbicides
44(10)
7.5 Pesticides Related to Natural Products and Their Synergists
54(13)
7.6 Organohalogen Pesticides
67(35)
7.7 Thiophosphorus and Other Organophosphorus Pesticides
102(25)
7.8 Miscellaneous Pesticides
127
Common and Chemical Names of Pesticides
136
8 Hazardous Substances
1(1)
9 Metals and Other Elements at Trace Levels in Foods
1(1)
9.1 Multielement Methods
1(26)
9.2 Single-Element Methods
27
10 Pesticide and Industrial Chemical Residues
1(1)
10.1 General Multiresidue Methods
1(25)
10.2 Organochlorine Residues
26(9)
10.3 Organophosphorus Residues
35(14)
10.4 Fumigant Residues
49(1)
10.5 Carbamate Residues
49(7)
10.6 Individual Residues
56(39)
10.7 Pesticides in Water
95(34)
10.8 Pesticides in Soil
129
Common and Chemical Names of Pesticides
132
11 Waters and Salt
1(1)
11.1 Water
1(30)
11.2 Salt
31
12 Microchemical Methods
1(1)
13 Radioactivity
1(1)
14 Veterinary Analytical Toxicology
1(1)
15 Cosmetics
1(1)
15.1 General Methods
1(5)
15.2 Deodorants and Antiperspirants
6(5)
15.3 Depilatories
11(1)
15.4 Face Powder
11(2)
15.5 Hair Preparations
13(1)
15.6 Suntan Preparations
14
16 Extraneous Materials: Isolation
1(1)
16.1 General
1(10)
16.2 Beverages and Beverage Materials
11(2)
16.3 Dairy Products
13(4)
16.4 Nuts and Nut Products
17(2)
16.5 Grains and Their Products
19(6)
16.6 Baked Goods
25(2)
16.7 Breakfast Cereals
27(1)
16.8 Eggs and Egg Products
28(1)
16.9 Poultry, Meat, and Fish and Other Marine Products
29(3)
16.10 Fruits and Fruit Products
32(2)
16.11 Snack Food Products
34(1)
16.12 Sugars and Sugar Products
35(1)
16.13 Vegetables and Vegetable Products
36(6)
16.14 Spices and Other Condiments
42(10)
16.15 Miscellaneous
52(7)
16.16 Animal Excretions
59(10)
16.17 Mold
69(3)
16.18 Fruits and Fruit Products
72(1)
16.19 Vegetables and Vegetable Products
73
17 Microbiological Methods
1(1)
17.1 Eggs and Egg Products
1(2)
17.2 Chilled, Frozen, Precooked, or Prepared Foods, and Nut Meats
3(30)
17.3 Coliforms
33(24)
17.4 Escherichia coli
57(64)
17.5 Staphylococcus
121(17)
17.6 Sterility (Commercial) of Foods (Canned, Low Acid)
138(5)
17.7 Clostridium
143(9)
17.8 Bacillus
152(4)
17.9 Salmonella
156(138)
17.10 Listeria
294(76)
17.11 Vibrio
370(4)
17.12 Viruses
374(2)
17.13 Somatic Cells
376(1)
17.14 Bacillus anthracis
377(10)
17.15 General Screening Methods
387(4)
17.16 Ricin
391
18 Drugs: Part I
1(1)
18.1 General Methods
1(1)
18.2 Solvents
2(1)
18.3 Halogenated Drugs
3(2)
18.4 Inorganic Drugs
5(13)
18.5 Antihistamines
18(3)
18.6 Alkanolamines
21(5)
18.7 Phenethylamines
26(2)
18.8 Aminobenzoates
28(4)
18.9 Synthetics
32(12)
18.10 Microchemical Tests
44(8)
18.11 Microscopy
52(1)
18.12 Miscellaneous
53(1)
18.13 Antifungal
54(1)
18.14 Antiparkinsonian
55(1)
18.15 Antihypertensive
56
Common end Chemical Names of Drugs
57
19 Drugs: Part II
1(1)
19.1 Acids
1(1)
19.2 Phenolic Drugs
2(5)
19.3 Analgesics and Antipyretics
7(5)
19.4 Hypnotics and Sedatives
12(8)
19.5 Anticoagulants
20(3)
19.6 Sulfonamides
23(3)
19.7 Thiazides
26(4)
19.8 Other Sulfur-Containing Drugs
30
Common and Chemical Names of Drugs
35
20 Drugs: Part III
1(1)
20.1 Opium Alkaloids
1(5)
20.2 Tropane Alkaloids
6(1)
20.3 Xanthine Alkaloids
7(1)
20.4 Ipecac Alkaloids
8(1)
20.5 Ephedra Alkaloids
9(2)
20.6 Ergot Alkaloids
11(3)
20.7 Physostigmine Alkaloids
14(2)
20.8 Chinchona Alkaloids
16(1)
20.9 Rauwolfta Alkaloids
17(8)
20.10 Other Alkaloids
25(1)
20.11 Digitalis
26(3)
20.12 Other Natural Products
29
Common and Chemical Names of Drugs
34
21 Drugs: Part IV
1(1)
21.1 Natural Estrogens
1(2)
21.2 Synthetic Estrogens
3(3)
21.3 Progestational Steroids
6(2)
21.4 Adrenocortico Steroids
8(6)
21.5 Thyroid
14
Common and Chemical Names of Drugs
15
22 Drugs: Part V
1(1)
Common and Chemical Names of Drugs
14
23 Drugs and Feed Additives in Animal Tissues
1(1)
Common and Chemical Names of Drugs
78
24 Forensic Sciences
1(1)
25 Baking Powders and Baking Chemicals
1(1)
26 Distilled Liquors
1(1)
26.1 Spirits
1(17)
26.2 Cordials and Liqueurs
18
27 Malt Beverages and Brewing Materials
1(1)
27.1 Beer
1(21)
27.2 Barley
22(1)
27.3 Malt
23(7)
27.4 Cereal Adjuncts
30(2)
27.5 Hops
32(3)
27.6 Brewing Sugars and Syrups
35(2)
27.7 Wort
37(1)
27.8 Yeast
38(1)
27.9 Brewers' Grains
39
28 Wines
1(1)
28.1 General
1(18)
28.2 Preservatives
19(1)
28.3 Flavors
20
29 Nonalcoholic Beverages and Concentrates
1(1)
30 Coffee and Tea
1(1)
31 Cacao Bean and Its Products
1(1)
31.1 General
1(2)
31.2 Shell
3(5)
31.3 Chocolate Liquor
8(1)
31.4 Fat
8(2)
31.5 Other Constituents
10
32 Cereal Foods
1(1)
32.1 Wheat Flour
1(45)
32.2 Wheat, Rye, Oats, Corn, Buckwheat, Rice, Barley, and Soybeans and Their Products Except Cereal Adjuncts
46(36)
32.3 Bread
82(4)
32.4 Baked Products
86(2)
32.5 Macaroni, Egg Noodles, and Similar Products
88
33 Dairy Products
1(1)
33.1 Sampling
1(3)
33.2 Milk
4(66)
33.3 Cream
70(6)
33.4 Evaporated and Condensed Milk
76(1)
33.5 Dried Milk, Nonfat Dry Milk, and Malted Milk
77(4)
33.6 Butter
81(5)
33.7 Cheese
86(14)
33.8 Ice Cream and Frozen Desserts
100
34 Eggs and Egg Products
1(1)
35 Fish and Other Marine Products
1(1)
36 Flavors
1(1)
36.1 General Methods
1(1)
36.2 Vanilla Extract and Its Substitutes
1(14)
36.3 Lemon, Orange, and Lime Extracts, Flavors, and Oils
15(7)
36.4 Almond Extract
22(1)
36.5 Cassia, Cinnamon, and Clove Extracts
23(1)
36.6 Flavor Extracts and Toilet Preparations
24
37 Fruits and Fruit Products
1(1)
38 Gelatin, Dessert Preparations, and Mixes
1(1)
39 Meat and Meat Products
1(1)
40 Nuts and Nut Products
1(1)
41 Oils and Fats
1(1)
42 Vegetable Products, Processed
1(1)
42.1 Canned Vegetables
1(8)
42.2 Dried Vegetables
9(1)
42.3 Frozen Vegetables
10
43 Spices and Other Condiments
1(1)
44 Sugars and Sugar Products
1(1)
44.1 Sugars and Syrups
1(20)
44.2 Molasses and Molasses Products
21(5)
44.3 Confectionary
26(2)
44.4 Honey
28(12)
44.5 Maple, Sap, Maple Syrup, Maple Syrup Products
40(10)
44.6 Sugar Beets
50(1)
44.7 Corn Syrups and Other Starch-Derived Sweeteners
50
45 Vitamins and Other Nutrients
1(1)
45.1 Chemical Methods
1(52)
45.2 Microbiological Methods
53(17)
45.3 Bioassay Methods
70(11)
45.4 Nutritionally Related Components
81
46 Color Additives
1(1)
46.1 Separation and Identification of Color Additives in Foods, Drugs, and Cosmetics
1(12)
46.2 Intermediates
13(7)
46.3 Subsidiary and Lower Sulfonated Dyes
20(1)
46.4 Metals and Other Elements
21(3)
46.5 Halogens
24(1)
46.6 Miscellaneous
25
47 Food Additives: Direct
1(1)
47.1 General Methods
1(1)
47.2 Antioxidants
1(15)
47.3 Chemical Preservatives
16(30)
47.4 Emulsifying Agents
46(1)
47.5 Enzymes
47(2)
47.6 Miscellaneous
49
48 Food Additives: Indirect
1(1)
49 Natural Toxins
1(1)
49.1 Mycotoxins
1(1)
49.2 Aflatoxins
2(43)
49.3 Aflatoxin M1
45(10)
49.4 Deoxynivalenol
55(2)
49.5 Fumonisins
57(6)
49.6 Ochratoxins
63(12)
49.7 Patulin
75(6)
49.8 Sterigmatocystin
81(1)
49.9 Zearalenone
82(4)
49.10 Seafood Toxins
86(36)
49.11 Plant Toxins
122
50 Infant Formulas, Baby Foods, and Enteral Products
1(1)
50.1 General
1(83)
50.2 Vitamins
84(42)
50.3 Fatty Acids
126(8)
50.4 Folates
134(4)
50.5 Whey Protein
138(11)
50.6 Choline and Carnitine
149(14)
50.7 Inositol
163(3)
50.8 Iodine
166(8)
50.9 Sodium Monofluoroacetate
174(15)
50.10 Minerals and Trace Elements
189(4)
50.11 Chlorine/Chloride
193(9)
50.12 Biotin
202(6)
50.13 Fructans
208(14)
50.14 Carotenoids
222(12)
50.15 Amino Acids
234(11)
50.16 3-Monochloropropane-1,2-diol (MCPD) Esters and Glycidyl Esters (GE)
245(13)
50.17 Galactooligosaccharides (GOS)
258
51 Dietary Supplements
1(1)
51.1 Ephedra Alkaloids
1(9)
51.2 Glucosamine
10(3)
51.3 β-Carotene
13(5)
51.4 Ginkgo bilobo
18(5)
51.5 Saw Palmetto
23(3)
51.6 Aristolochic Acid
26(3)
51.7 Goldenseal
29(2)
51.8 Enzymes/Coenzymes
31(2)
51.9 Lycopene
33(4)
51.10 Chondroitin
37(5)
51.11 Phosphodiesterase Type 5 Inhibitors
42(4)
51.12 Ashwagandha
46(1)
51.13 Aloe
47(4)
51.14 Tea
51(3)
51.15 Turmeric
54(3)
51.16 Protein
57(9)
51.17 Phenolic Content
66(1)
51.18 Mitragyna speciosa
67(2)
51.19 Echinacea
69(2)
51.20 Ginseng
71(3)
51.21 Ginger
74(6)
51.22 Proanthocyanidins
80
Appendix A Standard Solutions and Reference Materials 1(1)
Appendix B Laboratory Safety 1(1)
Appendix C Reference Tables 1
AOAC INTERNATIONAL brings together government, industry, and academia to establish standard methods of analysis that ensure the safety and integrity of foods and other products that impact public health around the world.