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Part I: General; Searching the literature; Sampling; Preparation of samples; Reporting results and reliability of analyses. Part II: Methods and instrumentation: Theory of spectroscopy; Visible and ultraviolet spectroscopy; Measurement of colour; Fluorimetry; Infrared spectroscopy; Flame Photometry, Atomic Absorption, and Inductively Coupled Plasmas; X-ray methods; Potentiometry; Coulometry; Conductivity; Electrophoresis; Capillary zone electrophoresis; Mass spectroscopy; Nuclear magnetic resonance; Radioactivity, counting techniques, radioimmunoassay; Column chromatography, size exclusion and ion exchange; High-performance liquid chromatography and ion chromatography; Paper and thin-layer chromatography; Gas-liquid chromatography; Extraction; Centrifugation; Densimetry; Refractometry and polarimetry; Rheology; Serology, immunochemistry and immunoelectrophoresis; Enzymatic methods; Analytical microbiology ; Thermal analysis of foods. Part III: General Applications and Chemical Composition; General remarks; Determination of moisture; Ash and minerals; Carbohydrates; Lipids; Nitrogenous compounds; Objective versus sensory evaluation of foods.