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Feliz Natal e Próspero 2010

OFFICIAL METHODS OF ANALYSIS OF AOAC INTERNATIONAL - 21/ED.2019

OFFICIAL METHODS OF ANALYSIS OF AOAC INTERNATIONAL - 21/ED.2019 Autor: AOAC
Editora: AOAC -
ISBN: 9780935584899
Área: Quimica Analítica
N. Páginas: 3000 pags.
Valor:
R$5,750,00

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CONTENTS:
1. Agricultural Liming Materials
1.1 Liming Materials—General
1.2 Calcium Silicate Slags
1.3 Gravimetric Elemental Analyses
1.4 Chelometric Elemental Analyses
1.5 Colorimetric Elemental Analyses
2. Fertilizers
2.1 Fertilizers—General
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 Feed—General
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 Feeds—General 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 Organo chlorine 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 Break fast 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, Pre cooked, or Prepared Foods, and Nutmeats.
17.3 Coliforms
17.4 Escherichiacoli
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
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 Syn thetic Estrogens
21.3 Progestational Steroids
21.4 Adrenocortico Steroids
21.5 Thyroid
Common and Chemical Names of Drugs
22. Drugs: Part V.
23. Drugs and Feed Additives in Animal Tissues
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, Buck wheat, 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, Non fat Dry Milk, and Malted Milk.
33.6 But ter
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 Chem i cal 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 Emul sifying 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 Sea food Toxins
49.11 Plant Toxins
50. Infant Formulas, Baby Foods, and Enteral Products.
51. Dietary Supplements
51.1 Ephedra Alkaloids
51.2 Glucosamine
51.3 b-Carotene
51.4 Ginkgo biloba
51.5 Saw Palmetto
51.6 Aristolochic Acid
51.7 Goldenseal
51.8 Enzymes/Coenzymes
51.9 Lycopene
Appendix A Standard Solutions and Reference Materials
Appendix B Laboratory Safety.
Appendix C Reference Tables
Appendix D Guidelines for Collabora tive 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
Subject Index
Index of Method Numbers

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