AOAC化学分析法（第２２版・全３巻） Official Methods of Analysis of AOAC INTERNATIONAL : 3-Volume Set

著者名：INTERNATIONAL, AOAC/Latimer, Jr., George W. (EDT)

Oxford University Press（2023/04/05発売）

• 言語：ENG
• ISBN：9780197610138
• eISBN：9780197649121

Description

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

Table of Contents

List of Changes for the 22nd Edition, 2022Important NoticesPrefaceAbout the AssociationGuide to Method FormatDefinition of Terms and Explanatory NotesAOAC Official Methods ProgramStandard Method Performance RequirementsChapter 1: Agricultural Liming MaterialsChapter 2: FertilizersChapter 3: PlantsChapter 4: Animal FeedChapter 5: Drugs in FeedsChapter 6: DisinfectantsChapter 7: Pesticide FormulationsChapter 8: Hazardous SubstancesChapter 9: Metals and Other Elements at Trace Levels in FoodsChapter 10: Pesticide and Industrial Chemical ResiduesChapter 11: Waters and SaltChapter 12: Microchemical MethodsChapter 13: RadioactivityChapter 14: Veterinary Analytical ToxicologyChapter 15: CosmeticsChapter 16: Extraneous Materials: IsolationChapter 17: Microbiological MethodsChapter 18: Drugs: Part IChapter 19: Drugs: Part IIChapter 20: Drugs: Part IIIChapter 21: Drugs: Part IVChapter 22: Drugs: Part VChapter 23: Drugs and Feed Additives in Animal TissuesChapter 24: Forensic SciencesChapter 25: Baking Powders and Baking ChemicalsChapter 26: Distilled LiquorsChapter 27: Malt Beverages and Brewing MaterialsChapter 28: WinesChapter 29: Nonalcoholic Beverages and ConcentratesChapter 30: Coffee and TeaChapter 31: Cacao Bean and Its ProductsChapter 32: Cereal FoodsChapter 33: Dairy ProductsChapter 34: Eggs and Egg ProductsChapter 35: Fish and Other Marine ProductsChapter 36: FlavorsChapter 37: Fruits and Fruit ProductsChapter 38: Gelatin, Dessert Preparations, and MixesChapter 39: Meat and Meat ProductsChapter 40: Nuts and Nut ProductsChapter 41: Oils and FatsChapter 42: Vegetable Products, ProcessedChapter 43: Spices and Other CondimentsChapter 44: Sugar and Sugar ProductsChapter 45: Vitamins and Other NutrientsChapter 46: Color AdditivesChapter 47: Food Additives: DirectChapter 48: Food Additives: IndirectChapter 49: Natural ToxinsChapter 50: Infant Formulas, Baby Foods, and Enteral ProductsChapter 51: Dietary SupplementsAppendices A-OSubject IndexSMPR IndexIndex of Method Numbers