AOAC Final Action Methods in 2018

References: (1) Food Chemicals Codex (2014) 9th Ed., The United States Pharmacopeial Convention, Rockville, MD, USA, Appendix V, Enzyme Assays, α-Amylase Activity (Bacterial), pp 1392–1393 (2) McCleary, B.V., Bouhet, G., & Driguez, H. (1991) Biotechnol. Tech. 5 , 255–258 (3) Thiex, N., Novotny, L., Ramsey, C., Latimer, J. AOAC Int . 92 , 42(2009) J. AOAC Int . 98 , 397(2015) DOI: 10.5740/jaoacint.15-012 Adopted as Final Action 2018 with the following changes: C ( e )(2): Change “sucrose 0.7 ± 0.3%” to “sucrose 1.0 ± 0.3%.” E (2): Added Note. Posted: April 30, 2015, July 2018 G., Torma, L., & Beine, R. (2000) Guidelines for Preparing Laboratory Samples , Association of American Feed Control Officials, Inc., Champaign, IL, USA

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