PRZEDMIOTEM OFERTY JEST KOD DOSTĘPOWY DO KSIĄŻKI ELEKTRONICZNEJ (EBOOK)
KSIĄŻKA JEST DOSTĘPNA NA ZEWNĘTRZNEJ PLATFORMIE. KSIĄŻKA NIE JEST W POSTACI PLIKU.
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
- Autorzy: AOAC INTERNATIONAL
- Wydawnictwo: Oxford University Press Academic US
- Data wydania: 2023
- Wydanie:
- Liczba stron:
- Forma publikacji: ePub (online)
- Język publikacji: angielski
- ISBN: 9780197649121
- Cover
- Half-title Page
- Title Page
- Copyright Page
- Table of Contents
- List of Changes for the 22nd Edition, 2023
- Important Notices
- Preface
- About the Association
- Guide to Method Format
- Definition of Terms and Explanatory Notes
- AOAC Official MethodsSM Program
- Standard Method Performance Requirements (SMPRs)
- SMPRs Introduction
- Stakeholder Panel on Marine and Freshwater Foods
- Stakeholder Panel on Agent Detection Assays
- Stakeholder Panel on Endocrine Disruptors
- Stakeholder Panel on Infant Formula and Adult Nutritionals
- FoodAnalytical (Assorted)
- Stakeholder Panel on Dietary Supplements
- Food Microbiology/Gluten and Food Allergens
- AOAC Cannabis Analytical Science Program
- AOAC Food Authenticity Methods Program
- Glycerol Esters of Wood Rosin
- Glyphosate
- 1. Agricultural Liming Materials
- 1.1 Liming MaterialsGeneral
- 1.2 Calcium Silicate Slags
- 1.3 Gravimetric Elemental Analyses
- 1.4 Chelometric Elemental Analyses
- 1.5 Colorimetric Elemental Analyses
- 2. Fertilizers
- 2.1 FertilizersGeneral
- 2.2 Water
- 2.3 Phosphorus
- 2.4 Nitrogen
- 2.5 Potassium
- 2.6 Other Elements
- 2.7 Peat
- 2.8 Soils
- 3. Plants
- 3.1 General Methods
- 3.2 Metals
- 3.3 Individual Metals
- 3.4 Nonmetals
- 3.5 Other Constituents
- 3.6 Pigments
- 3.7 Tobacco
- 4. Animal Feed
- 4.1 Animal FeedGeneral
- 4.2 Protein
- 4.3 Urea
- 4.4 Nitrogen
- 4.5 Fat
- 4.6 Fiber
- 4.7 Sugars
- 4.8 Minerals
- 4.9 Microscopy
- 4.10 Additives
- 5. Drugs in Feeds
- 5.1 FeedsGeneral Methods
- 5.2 Chemical Methods for Antibiotics
- 5.3 Microbiological Methods for Antibiotics
- Common and Chemical Names of Drugs
- 6. Disinfectants
- 6.1 Phenol Coefficient Methods
- 6.2 Hard Surface Carrier Test Methods
- 6.3 Other Tests
- 7. Pesticide Formulations
- 7.1 General Methods
- 7.2 Inorganic and Organometallic Pesticides and Adjuvants
- 7.3 Fungicides
- 7.4 Herbicides
- 7.5 Pesticides Related to Natural Products and Their Synergists
- 7.6 Organohalogen Pesticides
- 7.7 Thiophosphorus and Other Organophosphorus Pesticides
- 7.8 Miscellaneous Pesticides
- Common and Chemical Names of Pesticides
- 8. Hazardous Substances
- 9. Metals and Other Elements at Trace Levels in Foods
- 9.1 Multielement Methods
- 9.2 Single-Element Methods
- 10. Pesticide and Industrial Chemical Residues
- 10.1 General Multiresidue Methods
- 10.2 Organochlorine Residues
- 10.3 Organophosphorus Residues
- 10.4 Fumigant Residues
- 10.5 Carbamate Residues
- 10.6 Individual Residues
- 10.7 Pesticides in Water
- 10.8 Pesticides in Soil
- Common and Chemical Names of Pesticides
- 11. Waters and Salt
- 11.1 Water
- 11.2 Salt
- 12. Microchemical Methods
- 13. Radioactivity
- 14. Veterinary Analytical Toxicology
- 15. Cosmetics
- 15.1 General Methods
- 15.2 Deodorants and Antiperspirants
- 15.3 Depilatories
- 15.4 Face Powder
- 15.5 Hair Preparations
- 15.6 Suntan Preparations
- 16. Extraneous Materials: Isolation
- 16.1 General
- 16.2 Beverages and Beverage Materials
- 16.3 Dairy Products
- 16.4 Nuts and Nut Products
- 16.5 Grains and Their Products
- 16.6 Baked Goods
- 16.7 Breakfast Cereals
- 16.8 Eggs and Egg Products
- 16.9 Poultry, Meat, and Fish and Other Marine Products
- 16.10 Fruits and Fruit Products
- 16.11 Snack Food Products
- 16.12 Sugars and Sugar Products
- 16.13 Vegetables and Vegetable Products
- 16.14 Spices and Other Condiments
- 16.15 Miscellaneous
- 16.16 Animal Excretions
- 16.17 Mold
- 16.18 Fruits and Fruit Products
- 16.19 Vegetables and Vegetable Products
- 17. Microbiological Methods
- 17.1 Eggs and Egg Products
- 17.2 Chilled, Frozen, Precooked, or Prepared Foods, and Nut Meats
- 17.3 Coliforms
- 17.4 Escherichia coli
- 17.5 Staphylococcus
- 17.6 Sterility (Commercial) of Foods (Canned, Low Acid)
- 17.7 Clostridium
- 17.8 Bacillus
- 17.9 Salmonella
- 17.10 Listeria
- 17.11 Vibrio
- 17.12 Viruses
- 17.13 Somatic Cells
- 17.14 Bacillus anthracis
- 17.15 General Screening Methods
- 17.16 Ricin
- 18. Drugs: Part I
- 18.1 General Methods
- 18.2 Solvents
- 18.3 Halogenated Drugs
- 18.4 Inorganic Drugs
- 18.5 Antihistamines
- 18.6 Alkanolamines
- 18.7 Phenethylamines
- 18.8 Aminobenzoates
- 18.9 Synthetics
- 18.10 Microchemical Tests
- 18.11 Microscopy
- 18.12 Miscellaneous
- 18.13 Antifungal
- 18.14 Antiparkinsonian
- 18.15 Antihypertensive
- Common and Chemical Names of Drugs
- 19. Drugs: Part II
- 19.1 Acids
- 19.2 Phenolic Drugs
- 19.3 Analgesics and Antipyretics
- 19.4 Hypnotics and Sedatives
- 19.5 Anticoagulants
- 19.6 Sulfonamides
- 19.7 Thiazides
- 19.8 Other Sulfur-Containing Drugs
- Common and Chemical Names of Drugs
- 20. Drugs: Part III
- 20.1 Opium Alkaloids
- 20.2 Tropane Alkaloids
- 20.3 Xanthine Alkaloids
- 20.4 Ipecac Alkaloids
- 20.5 Ephedra Alkaloids
- 20.6 Ergot Alkaloids
- 20.7 Physostigmine Alkaloids
- 20.8 Chinchona Alkaloids
- 20.9 Rauwolfia Alkaloids
- 20.10 Other Alkaloids
- 20.11 Digitalis
- 20.12 Other Natural Products
- Common and Chemical Names of Drugs
- 21. Drugs: Part IV
- 21.1 Natural Estrogens
- 21.2 Synthetic Estrogens
- 21.3 Progestational Steroids
- 21.4 Adrenocortico Steroids
- 21.5 Thyroid
- Common and Chemical Names of Drugs
- 22. Drugs: Part V
- Common and Chemical Names of Drugs
- 23. Drugs and Feed Additives in Animal Tissues
- Common and Chemical Names of Drugs
- 24. Forensic Sciences
- 25. Baking Powders and Baking Chemicals
- 26. Distilled Liquors
- 26.1 Spirits
- 26.2 Cordials and Liqueurs
- 27. Malt Beverages and Brewing Materials
- 27.1 Beer
- 27.2 Barley
- 27.3 Malt
- 27.4 Cereal Adjuncts
- 27.5 Hops
- 27.6 Brewing Sugars and Syrups
- 27.7 Wort
- 27.8 Yeast
- 27.9 Brewers’ Grains
- 28. Wines
- 28.1 General
- 28.2 Preservatives
- 28.3 Flavors
- 29. Nonalcoholic Beverages and Concentrates
- 30. Coffee and Tea
- 31. Cacao Bean and Its Products
- 31.1 General
- 31.2 Shell
- 31.3 Chocolate Liquor
- 31.4 Fat
- 31.5 Other Constituents
- 32. Cereal Foods
- 32.1 Wheat Flour
- 32.2 Wheat, Rye, Oats, Corn, Buckwheat, Rice, Barley, and Soybeans and Their Products Except Cereal Adjuncts
- 32.3 Bread
- 32.4 Baked Products
- 32.5 Macaroni, Egg Noodles, and Similar Products
- 33. Dairy Products
- 33.1 Sampling
- 33.2 Milk
- 33.3 Cream
- 33.4 Evaporated and Condensed Milk
- 33.5 Dried Milk, Nonfat Dry Milk, and Malted Milk
- 33.6 Butter
- 33.7 Cheese
- 33.8 Ice Cream and Frozen Desserts
- 34. Eggs and Egg Products
- 35. Fish and Other Marine Products
- 36. Flavors
- 36.1 General Methods
- 36.2 Vanilla Extract and Its Substitutes
- 36.3 Lemon, Orange, and Lime Extracts, Flavors, and Oils
- 36.4 Almond Extract
- 36.5 Cassia, Cinnamon, and Clove Extracts
- 36.6 Flavor Extracts and Toilet Preparations
- 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
- 42.1 Canned Vegetables
- 42.2 Dried Vegetables
- 42.3 Frozen Vegetables
- 43. Spices and Other Condiments
- 44. Sugars and Sugar Products
- 44.1 Sugars and Syrups
- 44.2 Molasses and Molasses Products
- 44.3 Confectionary
- 44.4 Honey
- 44.5 Maple, Sap, Maple Syrup, Maple Syrup Products
- 44.6 Sugar Beets
- 44.7 Corn Syrups and Other Starch-Derived Sweeteners
- 45. Vitamins and Other Nutrients
- 45.1 Chemical Methods
- 45.2 Microbiological Methods
- 45.3 Bioassay Methods
- 45.4 Nutritionally Related Components
- 46. Color Additives
- 46.1 Separation and Identification of Color Additives in Foods, Drugs, and Cosmetics
- 46.2 Intermediates
- 46.3 Subsidiary and Lower Sulfonated Dyes
- 46.4 Metals and Other Elements
- 46.5 Halogens
- 46.6 Miscellaneous
- 47. Food Additives: Direct
- 47.1 General Methods
- 47.2 Antioxidants
- 47.3 Chemical Preservatives
- 47.4 Emulsifying Agents
- 47.5 Enzymes
- 47.6 Miscellaneous
- 48. Food Additives: Indirect
- 49. Natural Toxins
- 49.1 Mycotoxins
- 49.2 Aflatoxins
- 49.3 Aflatoxin M1
- 49.4 Deoxynivalenol
- 49.5 Fumonisins
- 49.6 Ochratoxins
- 49.7 Patulin
- 49.8 Sterigmatocystin
- 49.9 Zearalenone
- 49.10 Seafood Toxins
- 49.11 Plant Toxins
- 50. Infant Formulas, Baby Foods, and Enteral Products
- 50.1 General
- 50.2 Vitamins
- 50.3 Fatty Acids
- 50.4 Folates
- 50.5 Whey Protein
- 50.6 Choline and Carnitine
- 50.7 Inositol
- 50.8 Iodine
- 50.9 Sodium Monofluoroacetate
- 50.10 Minerals and Trace Elements
- 50.11 Chlorine/Chloride
- 50.12 Biotin
- 50.13 Fructans
- 50.14 Carotenoids
- 50.15 Amino Acids
- 50.16 3-Monochloropropane-1,2-diol (MCPD) Esters and Glycidyl Esters (GE)
- 50.17 Galactooligosaccharides (GOS)
- 51. Dietary Supplements
- 51.1 Ephedra Alkaloids
- 51.2 Glucosamine
- 51.3 ß-Carotene
- 51.4 Ginkgo biloba
- 51.5 Saw Palmetto
- 51.6 Aristolochic Acid
- 51.7 Goldenseal
- 51.8 Enzymes/Coenzymes
- 51.9 Lycopene
- 51.10 Chondroitin
- 51.11 Phosphodiesterase Type 5 Inhibitors
- 51.12 Ashwagandha
- 51.13 Aloe
- 51.14 Tea
- 51.15 Turmeric
- 51.16 Protein
- 51.17 Phenolic Content
- 51.18 Mitragyna speciosa
- 51.19 Echinacea
- 51.20 Ginseng
- 51.21 Ginger
- 51.22 Proanthocyanidins
- Appendix A Standard Solutions and Reference Materials
- Appendix B Laboratory Safety
- Appendix C Reference Tables
- Appendix D Guidelines for Collaborative Study Procedures to Validate Characteristics of a Method of Analysis
- Appendix E Laboratory Quality Assurance
- Appendix F Guidelines for Standard Method Performance Requirements
- Appendix G Procedures and Guidelines for the Use of AOAC Voluntary Consensus Standards to Evaluate Characteristics of a Method of Analysis
- Appendix H Probability of Detection (POD) as a Statistical Model for the Validation of Qualitative Methods
- Appendix I AOAC INTERNATIONAL Methods Committee Guidelines for Validation of Biological Threat Agent Methods and/or Procedures
- Appendix J AOAC INTERNATIONAL Methods Committee Guidelines for Validation of Microbiological Methods for Food and Environmental Surfaces
- Appendix K Guidelines for Dietary Supplements and Botanicals
- Appendix L AOAC Recommended Guidelines for Stakeholder Panel on Infant Formula and Adult Nutritionals (SPIFAN) Single-Laboratory Validation
- Appendix M Validation Procedures for Quantitative Food Allergen ELISA Methods: Community Guidance and Best Practices
- Appendix N ISPAM Guidelines for Validation of Qualitative Binary Chemistry Methods
- Appendix O Environmental Factors for Validating Biological Threat Agent Detection Assays
- Appendix P Guidance for Soil Collection, Characterization, and Application for Biothreat Agent Detection Methods and Site Evaluations
- Appendix Q Recommendations for Developing Molecular Assays for Microbial Pathogen Detection Using Modern In Silico Approaches
- Appendix R Guidelines for Verifying and Documenting the Relationships Between Microbial Cultures
- Subject Index
- SMPR Index
- Index of Method Numbers
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Na podstawie art. 38 pkt 13 Ustawy z dnia 30 maja 2014 roku o prawach konsumenta realizując kod dostępowy rezygnujesz z prawa do odstąpienia od umowy zawartej na odległość.
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