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Official methods of Analysis of the AOAC. Volume 2


, : Official methods of Analysis of the AOAC. Volume 2. Official methods of Analysis of the AOAC Volume 2 (Ed. 15): xvii + 1298 pp.

Volume 2 concentrates on food composition, additives and natural contaminants.

Accession: 002175178

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Related references

Anonymous, 1995: Official methods of analysis of AOAC International, 16th edition. Volume 2. This volume provides collaboratively tested and internationally recognized analytical methods for food composition, and food additives and natural contaminants composition in foods. There are 26 sections focusing on: Baking powders and baking chem...

K.Helrich, 1990: Official methods of analysis of AOAC International, 15th edition, Volume 1. This 15th Edition contains 1800 methods and of these 143 are new and 81 are revised. Methods include the latest technology, such as antibody-based test kits, enzyme immunoassay, and near infrared spectroscopy. For greater convenience, the new edit...

Anonymous, 1995: Official methods of analysis of AOAC International, 16th edition. Volume 1. This volume provides collaboratively tested and internationally recognized analytical methods for food composition, and food additives and natural contaminants composition in foods. There are 24 sections focusing on: Agricultural and liming materi...

Cunniff, Patricia, 1995: Official methods of analysis of AOAC International

Feldsine, P.; Abeyta, C.; Andrews, W.H., 2002: AOAC International methods committee guidelines for validation of qualitative and quantitative food microbiological official methods of analysis. Responding to a need for a guide for conducting Official Method validation studies of microbiological methods, AOAC utilized the experience of three microbiologists who have been active in the field of method validation. In collaboration, a docume...

Newsome, Rosetta, Reviewer, 1996: Official methods of analysis of AOAC International (book review). Food Technology 50

Cohen, E.H., 1971: Comparison of the official AOAC method with rapid methods for the analysis of moisture in meats. Heating for 2 h at 125 degrees C in a gravity convection oven gave results similar to those obtained by the AOAC method with heating for 16 h at 102 degrees . Of 5 other methods, the IR oven, the IR balance, toluene distillation, a specific gravit...

Smith, D.L.; Schrenk, W.G., 1972: Application of atomic absorption spectroscopy to plant analysis. 1. Comparison of zinc and manganese analysis with official AOAC colorimetric methods. A rapid and simple method was developed for Zn and Mn in plants, and was applied to sample solutions containing 0.2-1.4 mu g Zn/ml and 0.4-2.4 mu g Mn/ml. Effects of different operating conditions were tested. Percentage recovery of added Zn (10 o...

Midkiff, V.C., 1984: The history of feed analysis, as chronicled in the development of AOAC official methods, 1884-1984. Journal - Association of Official Analytical Chemists 67(5): 851-860

Anonymous, 1994: Changes in official methods of analysis of AOAC International: fifth supplement, 1994 to the fifteenth edition, 1990. This fifth supplement to the 15th edition of the Official Methods of Analysis includes new first action methods, previous first action methods that have been adopted final action, and existing first and final action methods that have been revised,...