Official methods of analysis of AOAC international

Detalles Bibliográficos
Otros Autores: Horwitz, William
Formato: Libro
Lenguaje:Inglés
Publicado: Maryland : AOAC International, 2000
Edición:17th. ed.
Materias:
ANALISIS QUIMICO
Aporte de:Registro referencial: Solicitar el recurso aquí
Biblioteca Central Dr. Luis F. Leloir (FCEN) de Universidad de Buenos Aires
Tabla de Contenidos:
  • Important Notices
  • Preface
  • About the Association
  • Guide to Method Format
  • Definition of Therms and Explanatory Notes
  • AOAC® Official Methods Validation Program
  • 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. Pesticide 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
  • Appendix A
  • Appendix B
  • Appendix C (Vol. I)
  • Appendix D
  • Appendix E
  • Subject Index
  • Index of Method Numbers
  • -----
  • Important Notices
  • Preface
  • About the Association
  • Guide to Method Format
  • Definition of Therms and Explanatory Notes
  • AOAC® Official Methods Validation Program
  • 25. Baking Powders and Baking Chemicals
  • 26. Destilled Liquors
  • 27. Malt Beverages and Brewing Materials
  • 28. Wines
  • 29. Nonalcoholic Beverages and Concentrates
  • 30. Coffe 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
  • Appendix A
  • Appendix B
  • Appendix C (Vol. II)
  • Appendix D
  • Appendix E
  • Subject Index
  • Index of Method Numbers

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