1. AOAC (1998a). Official method of analysis 930.04: Air-oven method. In S. Williams (Ed.), Association of official analytical chemists (16th ed., Vol. 1, Chapter 3, p. 1). Maryland, USA: Publication by AOAC International.
2. AOAC (1998b). Official method of analysis 978.04: Micro-Kjeldahl method. In S. Williams (Ed.), Association of official analytical chemists (16th ed., Vol. 1, Chapter 3, p. 24). Maryland, USA: Publication by AOAC International.
3. AOAC (1998c). Official method of analysis 983.23: Fat in foods. In S. Williams (Ed.), Association of official analytical chemists (16th ed., Vol. 2, Chapter 45, pp. 45–64). Maryland, USA: Publication by AOAC International.
4. AOAC (1998d). Official method of analysis 940.26: Ash of fruits. In S. Williams (Ed.), Association of official analytical chemists (16th ed., Vol. 2, Chapter 37, p. 7). Maryland, USA: Publication by AOAC International.
5. AOAC (1998e). Official method of analysis 923.09: Total sugar. In S. Williams (Ed.), Association of official analytical chemists (16th ed., Vol. 2, Chapter 44, pp. 8–9). Maryland, USA: Publication by AOAC International.