Official methods of analysis of AOAC International / editor: George W. Latimer.

Incluye bibliografía.

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.