Part 1

 

 

MAFF Validated Methods for the Analysis of Foodstuffs, Produced by the Ministry of Agriculture, Fisheries and Food, Food Safety Directorate, Food Science Laboratory, Colney Lane Norwich, England

 
  • No V36 Englyst Procedure for the Determination of Total, Soluble and Insoluble Dietary Fibre as Non-Starch Polysaccharides: Measur€ment of Constituent Sugars by Gas-Liquid Chromatography and Colorimetry.

1

 

 

Harmonised Guidelines for Internal Quality Control in Analytical Chemistry Laboratories (Technical Report)
International Union of Pure and Applied Chemistry

23

 

 

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Part 2

 

 
  • An Evaluation of Analytical Methodology for Characterising Olive Oils and Olive-Pomace Oils.
    PN Gillatt, R Wood and GC Hodson

51

 

 

Fat in Minced Beef
A review by the Association of Public Analysts

113

 

 

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Part 3

 

 
  • Evaluation of Microbiological Methods of Analysis for Natural Mineral Waters - Part 4 Detection of Faecal Streptococci (Collaborative Trial)
    R Mutimer, SScotter and R Wood

121

 

 

Annual Report of the Association of Pubtic Analysts for e Year 1994

147

 

 

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Part 4

 

 
  • Detection of lrradiation of Poultry Meat asingthe Limulus Amoebocyte Test in Conjunction with a Gram Negative Bacterial Count. (Collaborative Trial)
    S Scotter, K Beardwood and R Wood

163
  • Analytical Strategies to Confirm Gin Authenticity
    RI. Aylott

179

 

 

Index to Volume 31

194

 

 

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