Includes subject index

Chapter 17: Microbiological Methods. Chapter 18: Drugs: Part I1. Chapter 19: Drugs: Part II. Chapter 20: Drugs: Part III. Chapter 21: Drugs: Part IV. Chapter 22: Drugs: Part V. Chapter 23: Drugs and Feed Additives in Animal Tissues. Chapter 24: Forensic Sciences. Chapter 25: Baking Powders and Baking Chemicals. Chapter 26: Distilled Liquors. Chapter 27: Malt Beverages and Brewing Materials. Chapter 28: Wines. Chapter 29: Nonalcoholic Beverages and Concentrates. Chapter 30: Coffee and Tea. Chapter 31: Cacao Bean and Its Products. Chapter 32: Cereal Foods. Chapter 33: Dairy Products. Chapter 34: Eggs and Egg Products. Chapter 35: Fish and Other Marine Products. Chapter 36: Flavors. Chapter. 37: Fruits and Fruit Products. Chapter 38: Gelatin, Dessert Preparations, and Mixes. Chapter 39: Meat and Meat Products. Chapter 40: Nuts and Nut Products

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