© The Authors, 2026, Published by the Universidad del Zulia*Corresponding author:nelsonloyola@hotmail.com
Keywords:
Canned foods
Physicochemical characteristics
Organoleptic quality
Microbiological quality
Elaboration of “cacho de cabra” chilli canned (Capsicum annum L. var. Longum) in three
dierent coverage media
Elaboración de un enlatado de ají cacho de cabra (Capsicum annum L. var. Longum) en tres medios
de cobertura diferentes
Preparação de pimentão cacho de cabra enlatado (Capsicum annum L. var. Longum) em três meios
de cobertura diferentes
Nelson Loyola Lopez
1*
Carlos Acuña Carrasco
1
Diana Cornejo Ibarra
1
Mariela Arriola Herrera
2
Rev. Fac. Agron. (LUZ). 2026, 43(1): e264301
ISSN 2477-9407
DOI: https://doi.org/10.47280/RevFacAgron(LUZ).v43.n1.I
Food technology
Associate editor: Dra. Gretty R. Ettiene Rojas
University of Zulia, Faculty of Agronomy
Bolivarian Republic of Venezuela.
1
Departamento de Ciencias Agrarias. Facultad de Ciencias
Agrarias y Forestales, Escuela de Agronomía. Universidad
Católica del Maule, Curicó, Chile.
2
Facultad de Filosofía y Humanidades. Universidad de Chile.
Santiago, Chile,
Received: 02-09-2025
Accepted: 30-11-2025
Published: 26-12-2025
Abstract
The “cacho de cabra” chili pepper (Capsicum annuum L.) is used
in the preparation of a wide variety of foods, primarily consumed in
dehydrated, raw, or powdered form to avor and aromatize dishes.
To contribute to the development of dierent types of products
using the “cacho de cabra” chili pepper (Capsicum annuum L. var.
Longum) as a raw material, a canned version of this chili pepper was
developed, considering the covering medium, the amount of NaCl,
citric acid, and spices. Three treatments were proposed for this
process. The chemical characteristics, sensory attributes, and safety
of the manufactured products were evaluated. Analyses of chemical
characteristics (sodium content, total acidity, and pH), sensory
attributes (color, avor, aroma, texture, and overall acceptability),
and safety (fecal and total coliforms) were performed after 20
and 40 days of storage. Canned goods prepared with treatment T
0
(water + 2 % NaCl + citric acid) were the most accepted by the
panelists, followed by those prepared with treatment T
1
(sunower
oil + spices). Canned goods prepared with treatment T
2
(extra
virgin olive oil) were not well-received due to their acidic taste and
mealy texture. Signicant results were found in all three treatments
for sodium content, pH, total acidity, and absence of pathogenic
microorganisms.
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
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2-6 |
Resumen
El ají "cacho de cabra" (Capsicum annuum L.) se utiliza en
la preparación de una gran variedad de alimentos, se consume
principalmente en productos deshidratados, crudo o en polvo para
aromatizar y dar sabor a los alimentos. Con la nalidad de contribuir
en la elaboración de diferentes tipos de productos utilizando el ají
“cacho de cabra” (Capsicum annum L. var. Longum) como materia
prima, se elaboró un enlatado de este ají considerando los medios de
cobertura, cantidad de NaCl, ácido cítrico y especias, para lo cual
se propusieron tres tratamientos. En los productos elaborados se
evaluaron las características químicas, los atributos sensoriales y la
inocuidad. Los análisis de las características químicas (contenido de
sodio, acidez total y pH), de los atributos sensoriales (color, sabor,
aroma, textura y aceptabilidad general) y de inocuidad (coliformes
fecales y totales) se realizaron a los 20 y 40 días de almacenamiento.
Los enlatados elaborados con el tratamiento T
0
(agua + N
a
CI al 2 %
+ ácido cítrico) fueron las más aceptadas por parte de los panelistas,
luego las elaboradas con el tratamiento T
1
(aceite maravilla +
especias). No hubo aceptación de los enlatados, elaborados con el
tratamiento T
2
(aceite de oliva virgen extra) por su sabor ácido y
textura harinosa. Se encontraron resultados signicativos en los tres
tratamientos para el contenido de sodio, pH, acidez total y ausencia
de microorganismos patógenos.
Palabras clave: alimentos enlatados, características sicoquímicas,
calidad organoléptica, calidad microbiológica.
Resumo
A pimenta “cacho de cabra” (Capsicum annuum L.) é utilizada
no preparo de uma grande variedade de alimentos, consumida
principalmente desidratada, crua ou em pó para aromatizar e dar
sabor aos pratos. Para contribuir com o desenvolvimento de diferentes
tipos de produtos utilizando a pimenta “cacho de cabra” (Capsicum
annuum L. var. Longum) como matéria-prima, desenvolveu-se uma
versão enlatada dessa pimenta, considerando o meio de cobertura,
a quantidade de NaCl, ácido cítrico e especiarias. Três tratamentos
foram propostos para esse processo. As características químicas, os
atributos sensoriais e a segurança dos produtos fabricados foram
avaliados. Análises das características químicas (teor de sódio, acidez
total e pH), dos atributos sensoriais (cor, sabor, aroma, textura e
aceitabilidade geral) e da segurança (coliformes fecais e totais) foram
realizadas após 20 e 40 dias de armazenamento. Os produtos enlatados
preparados com o tratamento T
0
(água + 2 % de NaCl + ácido cítrico)
foram os mais aceitos pelos provadores, seguidos pelos preparados
com o tratamento T
1
(óleo de girassol + especiarias). Os produtos
enlatados preparados com o tratamento T
2
(azeite extra virgem) não
foram bem recebidos devido ao sabor ácido e à textura farinhenta.
Resultados signicativos foram encontrados nos três tratamentos
para teor de sódio, pH, acidez total e ausência de microrganismos
patogênicos.
Palavras-chave: comida enlatada, características físico-químicas,
qualidade organoléptica, qualidade microbiológica.
Introduction
Chilli (Capsicum annum L. var. Longum) belongs to the
solanaceae family, it is a herbaceous plant of perennial habit in
natural conditions; although on the majority of cases, it is cultivated
as an annual plant because of its susceptibility to frost and damage
produced by cooling. The characteristics of this vegetable is mainly
due to the fruit, it is a heart-shaped berry with dierent sense of
human consumption (Krarup, 2008).
This type of chilli (Capsicum annum L. var. Longum) is appropriate
for its consumption in green and for the agroindustry because it has
long, relatively thick, stooped fruits of an intense red color in its
physiological maturity (Giaconi and Esca, 2004). In Chile, “cacho
de cabra “chilli (Capsicum annum L. var. Longum) is consumed
mainly in species like dehydrated products, it is the main raw material
of merken, whole or powdered fruit, it is used to aromatize and to
avour foods (ProChile, 2011). This leads the average consumer to
ignore those products elaborated in the agroindustry, and that are
based on “cacho de cabra” chilli canned.
Chilli and pepper consumption has been increasing due to the
reconsideration of traditional and ethnic gastronomy in relation to the
eating habits of persons (Pino et al., 2018).
This research was carried out in order to make a contribution in
elaborating dierent types of products by using “cacho de cabra”
chilli (Capsicum annum L. var. Longum) as raw material. This
research was supported by the Project “Transfer Improvement of AFC
linked to chilli (Capsicum) cultivation”, by the Agrarian Innovative
Foundation (FIA) for competitiveness, Maule Region and performed
by the School of Agronomy of Universidad Catolica del Maule. In
this sense, the main purpose is to evaluate the elaboration of chilli
canneds (Capsicum annum L. var. Longum) by using three coverage
media and its impact on the sensorial, safety and nutritional attributes.
The objective of this research is to develop a chilli canned
(Capsicum annum L. var. Longum). The chemical characteristics,
sensory attributes, and safety of the resulting product were evaluated.
Material and methods
Study location
The investigation was carried out at the Science Laboratory of
Universidad Católica del Maule, San Isidro Labrador Campus, Los
Niches Sector, VII Maule Region. Geographical location, 35° latitude
1” 39.7” South, longitude 71° 11´37.7” West (CNES/Astrium, map
data @2018 Google).
Plant material
The raw material (Capsicum annum L. var. Longum) was
provided by a farmer from the Isle Zone, Curico Community latitude
34° 56´36.7” South, longitude 71° 15´41,2” West (CNES/ Astrium,
map data @ 2018 Google).
Two kilograms of “cacho de cabra” chilli (Capsicum annum L.
var. Longum) were used for the elaboration of the canned.
In the reception of the two kilos of “cacho de cabra“ chilli
(Capsicum annum L. var. Longum), those fruits having mechanical
damage were eliminated. Length and width measurements were taken
to chillies by using a ruler so that the nished product had a uniform
size fruit and a major acceptability by part of the consumer.
The scalding was carried out and also a pasteurization process
was performed to each of the coverage media which were used for
the canned in the dierent treatments. The coverage media were as
follow:
Treatment T
0
: Three liters of water were used for this treatment,
60 g. of NaCI and 933 mg of citric acid to reach a pH of 3.5; it was
dissolved and it was taken to boiling temperature during twenty
seconds.
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Loyola et al. Rev. Fac. Agron. (LUZ). 2026, 43(1): e264301
3-6 |
Table 2. Distribution of the treatments and their formula.
Treatment Coverage media
T
0
Water + NaCI at 2 % + Citric Acid up to pH 3.5
Content: 350 mL of Water+7g of NaCI+ 108.8 mg of Citric Acid
Wonder Oil + Species.
T
1
Content: 350 mL Wonder Oil + 2 g species (oregano & cumin).
T
2
Content: 350 mL of Extra Virgin Olive Oil.
Results and discussion
Chemical characteristics
A signicant value was obtained from the preserves that were
elaborated with treatment T
0
(water + NaCI at 2 % + citric acid)
showing a high content of sodium with 628.16 mg of sodium.g-
1
of
sample. Preserves elaborated with treatment T
1
(wonder Oil + species)
had a content of 55.22 mg of sodium in 100 g of sample. Preserves
elaborated with treatment T
2
(extra virgin olive oil) had 66.72 mg of
sodium.g
-1
of sample. This was signicantly minor compared to the
preserves elaborated with treatment T
0
(water + NaCI at 2 % + citric
acid) whose content reached 628.16 mg of sodium in 100 g of sample
(gure 1).
Figure 1. Average values of sodium for each preserve elaborated
with treatments (T
0
, T
1
and T
2
), expressed in mg
of sodium.100 g of sample got from the analysis
performed at environmental temperature at 20 days.
Averages showing the same letter in the same parameter
of assessment is due to the fact that they do not have
signicant dierences at 5 % according to Tukey test.
The average results of sodium content that were obtained from
the preserves with the dierent treatments at 20 days of storage and
40 days of storage, had a slight increase in sodium content; between
2.44 to a 2.99 %, however, they did not show a signicant increase
(data are not shown). Processed foods have high sodium content
because salt is added to their elaboration (Vandevijverel et al., 2019).
According to Gil (2010), liquid brine is used to preserve foods and it
produces a diusion mechanism in which salt goes into the food and
water comes out of it.
With regard to the results obtained in the pH, the analysis
performed at day 20 of “cacho de cabra” chilli preserve storage
showed a pH according to the value stated in article 413 (lesser
Treatment T
1
: Three liters of wonder oil were used for this
treatment, 12.85 g. of oregano and 4.28 g. of cumin which were
mixed and put to a temperature at 80 °C for twenty seconds.
Treatment T
2
: Three liters of extra virgin olive oil were used for
this treatment, it was put at a temperature of 80 °C for twenty seconds.
Glass jars with airtight seals were used in order to obtain the
vacuum seal, and also to show the consumer the hygiene and the
appearance of the product.
Glass jars with three dierent coverage media, including T
0
, T
1
,
and T
2
were used and ve "cacho de cabra" chillies were put in each
jar. This procedure was made immediately after the stove was o with
each coverage media in order to facilitate the next stage which was
taking the jars to vacuum stage, the lling of jars was performed by
leaving a head space from top to liquid, of two and three centimeters
(table 1).
Table 1. Jars lling.
Treatment
Average Average
Drained weight without lid (g) Net weight
T
0
58.3 425.4
T
1
59.1 382.0
T
2
59.9 377.8
Determination of chemical characteristics
After 20 and 40 days of storage, three chemical assessments,
by treatment, were performed to determine the chemical properties
of the canned. These were the following: Chloride determination
(N
a
CI) was carried out according to the Ocial Method AOAC
962.09 (2023), sodium content was expressed in mg Na.g
-1
sample.
The determination of pH and acidity was performed according to
ocial methods AOAC 942.15 (2023) and AOAC 942.15 (2023),
respectively. Total acidity was expressed in mg of citric acid per 100
g of sample.
Microbiological Assessment
Once the canned were elaborated, samples were taken at day 20
and at day 40 of storage, respectively. An analysis of total coliforms
in order to determine the presence or absence of contaminating agents
by using NPM method (most probable number) was performed (Case
et al., 2007; Bevilacqua et al., 2016).
Sensorial Assessments
This assessment was performed at day twenty and at day forty
after storing the jars. Two chillies were randomly used as experimental
units from each of the dierent treatments (T
0
, T
1
, and T
3
), for each
of the storage times. Twelve panelists, who were previously trained,
were required at this stage (Sidel and Stone, 1993). Two answer sheets
were used, where the Qualitative Descriptive Analysis was employed.
The rst sheet was based on a non-structured scale of length of 13 cm.
The second sheet allowed assessing the acceptability of the product
from excellent to unacceptable according to the score from 9 to 1.
Experimental design and statistical analysis
The design used was completely random in blocks and three
repetitions and 18 jars, whose experimental unit was represented by
two chillies from the ve fruits that were in a glass container of 500
mL of each treatment (T
0
, T
1
and T
2
). The data given by the panelists
were subjected to a variance analysis (ANOVA) and in those cases
where there were signicant dierences, a multiple range test of
Tukey was applied, having a signicant level of 5 % (Little et al.,
1998) (table 2).
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Rev. Fac. Agron. (LUZ). 2026, 43(1): e264301 January-March. ISSN 2477-9409.
4-6 |
than 4.5), of food sanitary regulation (Ministerio de Salud de Chile,
2021). The preserves elaborated with treatment T
0
(water + NaCI at
2 % + citric acid) had an average pH of 4.09; those with treatment
T
1
(wonder oil + species) had an average pH of 4.19; and those with
treatment T
2
(extra virgin olive oil) had an average pH of 4.12. The
results did not show any signicant dierences at 5 %, according
to Tukey test; however, the values were still according to the food
sanitary regulation (data are not shown).
During the second storage time, at day 40, the results showed a
slight increase of pH but it was not signicantly dierent (data are
not shown) in the preserves elaborated with the three treatments were
a signicant increase but without aecting the required parameters
by the food sanitary regulation. Acid food has a natural pH of 4.5 or
less; acidied canned food has been treated to obtain a pH of balance
of 4.5 or less after thermic treatment (Ministerio de Salud de Chile,
2021). This might be due to the appropriate elaboration of canned
food avoiding oxidation due to oxygen entry, avoiding pH increase
by fruit oxidation reaction (Armendariz, 2016).
The titratable acidity results show that the preserves elaborated
with treatment T
0
(water + N
a
CI at 2 % + citric acid) presented
signicant dierences at 20 days of storage with a valoration
202.67 mg of citric acid.100 mg of sample; this might be because
the coverage media was the only one in which citric acid was added
(933.2 mg in 3 L of the coverage media), so as to regulate the pH
and that it can fulll with food sanitary regulation. The preserves
elaborated with treatment T
1
(wonder oil + spices) had 157.87 mg
of citric acid in 100 g of the sample. The preserves elaborated with
treatment T
2
(extra virgin olive oil) had 166.40 mg of citric acid in
100 g of sample (gure 2).
After forty days of storage, the obtained results in the second
analysis of total acidity allowed establishing that there were eects
that could be attributed to storage time of “cacho de cabra” chilli
canned in the content of total acidity expressed in mg of citric acid in
100 g of sample (data are not shown), they showed a slight increase of
citric acid mg in relation to time, however, this was not a signicant
increase. Citric acid is very helpful in acidifying coverage media
(Barreiro and Sandoval., 2006).
Microbiological assessments
The absence of total coliforms as well as the absence of fecal
coliform contaminants were proved in the three treatments of cacho
de “cabra chilli” canned that were performed at days 20 of storage,
(tables 3 and 4) as well as at day 40 of storage.
Figure 2. Citric acid average values for each elaborated preserve
with treatments (T
0
, T
1
and T
2
) expressed in mg of citric
acid.100 g of sample obtained in the analysis performed
at environmental temperature. Averages showing the
same letter in the same parameter of assessment have no
signicant dierences at 5 % according to Tukey test.
The results obtained from the microbiological analysis performed
at 20 days of storage were less than 3 NPM.g
-1
for the three
treatments which represented the absence of total coliforms in the
rst microbiological assessment per treatment.
As in the previous Table 4, similar values are shown for the rst
storage time, with results per analysis of < 3 NMP, showing that
in the preserves at 40 storage days, no coliforms of any type were
found according to the manual method of bacteriological analysis
(BAM) (FDA, 2020). The elaborated canned foods were t for
human consumption within a reasonable length of time, the duration
or eective date of the product should be indenite (FAO, 1998).
Sensorial evaluation
The rst analysis performed of the sensorial attributes showed
that the average colour perceived by the panelists was a red tone to
slightly dark red, with no signicant colour dierence among the
treatments. In relation to avour, those preserves elaborated with
treatment T
0
(water + N
a
CI at 2 % + citric acid) was highlighted due
to its spicy avour. The texture that was perceived was a crispy one in
those preserves elaborated with treatment T
0
(water + N
a
CI at 2 % +
citric acid), at least in this rst assessment stage (table 5).
Table 3. Total coliform analysis of the preserves elaborated with treatments (T
0
, T
1
and T
2
) at 20 days of storage.
Treatment Analysis Starting point End Methodology Results Unit
T
0
Total coliforms 5/16/2016 5/19716 BAM.2002 Cap.4 < 3 NMP.g
-1
T
1
Total coliforms 5/17/16 5/19/16 BAM.2002 Cap.4 < 3 NMP.g
-1
T
2
Total coliforms 5/17/16 5/19/16 BAM.2002 Cap.4 < 3 NMP.g
-1
Table 4. Total coliform analysis of the elaborated preserves with treatments (T
0
, T
1
and T
2
) at 40 days of storage.
Treatment Analysis Start End Methodology Results Unit
T
0
Total coliforms 06-06-2016 06-08-2016 BAM.2002 Cap.4 < 3 NMP.g
-1
T
1
Total coliforms 06-06-2016 06-08-2016 BAM. 2002 Cap.4 < 3 NMP.g
-1
T
2
Total coliforms 06-06-2016 06-08-2016 BAM. 2002 Cap.4 < 3 NMP.g
-1
a
b
b
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Loyola et al. Rev. Fac. Agron. (LUZ). 2026, 43(1): e264301
5-6 |
Table 5. Sensorial attributes assessed in the preserves elaborated
with the treatments at 20 days of storage.
Attribute T
0
T
1
T
2
Colour
7.53 a 7.59 a 7.41 a
Flavour
9.75 a 7.10 b 6.46 b
Smell
10.80 a 8.43 b 8.54 b
Texture
10.71 a 6.29 b 6.46 b
Averages showing the same letter in the same assessment attribute showed that there were no
dierences at 5 %, according to Tukey test.
At this second stage of the sensorial assessment, the preferred
preserves were those elaborated with treatment T
0
(water + N
a
CI at
2 % + citric acid) from those preserves elaborated with treatment T
1
(wonder oil + spices) and the preserves elaborated with treatment T
2
(extra virgin olive oil). The following comments were made by part of
the panelists: those preserves elaborated with treatment T
1
(wonder oil
+ spices) had a strong mealiness avour and a slight sourness avour
in relation to those preserves elaborated with treatment T
2
(extra
virgin olive oil). According to Brkić et al., (2014) extra virgin oil can
be consumed after one year and it preserves its sensory attributes like
smell depending on the type of preservation it has, temperature must
not be less than 10 °C, nor greater than 25 °C (table 6).
Table 6. Sensorial attributes assessed in the preserves elaborated
with the treatments at 40 days of storage.
Attribute
T
0
T
1
T
2
Colour
7.93 a 8.20 a 8.18 a
Flavour
8.01 a 6.55 b 5.88 b
Smell
9.04 a 7.73 a 8.24 a
Texture
8.91 a 5.80 b 6.07 b
Averages presenting the same letter in the assessment attribute were due that they did not have
dierences at 5 %, according to Tukey test.
Regarding color, the analysis of variance (ANOVA) showed that,
at 20 and 40 days of storage, there were no signicant dierences
between the preserves made with the three treatments.
The panelists could not dierentiate the color and perceived for
the three treatments a dark red color. Scalding is a treatment used
in food elaboration to avoid undesirable sensory changes, loss of
nutritional value and it is also used to control the enzymatic activity
of fruits and vegetables (Orrego, 2003). The preserves elaborated
with the treatment T
0
(water+ N
a
CI at 2 % + citric acid), citric acid
was added in the coverage media to stabilize the color and to prevent
black stains for oxidation (Ksiazek, 2024).
On the other hand, in the texture, the panelists perceived signicant
dierences among the preserves elaborated with treatments T
0
(water
+ N
a
CI at 2 % + citric acid), those elaborated with treatment T
1
(wonder oil + species) and those elaborated with treatment T
2
(extra
virgin olive oil), due to the crispiness or accidity perceived by the
panelists. When fats and oils are heated, they oxidate or break down,
rancidity or auto-oxidation of fatty acids in the double bond, show
modications in avour, smell, color and texture, thus, producing
viscosity in the product (Desrosier, 1993).
In term of smell, had signicant dierences at 5 % (Tukey test).
The panelists perceived dierences in the smell of the preserves,
particularly in those elaborated with treatment T
1
(wonder oil +
specias) and those elaborated with treatment T
2
(extra virgin olive
oil). Cumin is a spice that comes from mediterranean regions, it is
characterized by a chilli, penetrating and extremely pungent smell.
Oregano is also a spice from the mediterranean region, it has a herb,
wooden and slightly chilli smell (Sellar, 2009). Extra virgin olive oil
can be consumed after one and a half year and it preserves its smell
but it will depend on the type of preservation it has, temperature must
not be less than 10° C, nor greater than 25 °C (Brkić et al., 2014).
Chillies elaborated with treatment T
0
(water + N
a
CI at 2 % + citric
acid) were those that were highlighted by their strong smell according
to the panelists.
The panelists were able to perceive dierences in avour, in this
case, the variance analysis showed that in both storage time, there
were statistically signicant dierences at 0,05 % (Tukey test). The
panelists considered that the preserves elaborated with treatment T
2
(wonder oil + species) had an olive avour with a sour tendency in
avour and this could have been to the extra virgin oil oil used in these
preserves. The typical spicy avour is due to the presence of a group
of compounds known as capsaicinoids (CAP´s) (Vázquez-Flota et al.,
2007). Salt also enhances the avour of all cooked foods (Calvo,
2017). The salt content was the reason for avour enhancement in
treatment T
0
(Water + N
a
CI at 2 % + citric acid).
In the evaluation of acceptability and appearance, the panelists
showed that the preserves elaborated with treatment T
2
(extra virgin
olive oil) were less acceptability and appearance; the average mark
was 5.2 (“more than regular”). The average assessment for the
preserves elaborated with treatment T
1
(wonder oil + species) was
6.3 (“good”). This results are similar to the acceptance of products
like snack of “chili cacho de cabra” by the panelist in relation to
the attitude of new food products (Loyola López et al., 2023). The
preserves elaborated with treatment T
0
(water + N
a
Cl at 2 % + citric
acid), they got a 6.6 (“good” to “excellent”). This fact might have been
that the coverage media was not invasive in the sensorial attributes of
the elaborated preserves (Data not shown). Preserves elaborated with
treatment T
2
(extra virgin olive oil) were less approved in appearance
and acceptability due to the viscosity and sour taste of the product
(Desrosier, 1993).
Conclusions
The preserve elaborated with treatment T
0
(water + N
a
CI at 2 % +
citric acid) was the one that had a greater avour, smell and texture.
The preserves elaborated with treatment T
0
(water + N
a
CI at 2 %
+ citric acid) and with treatment T
1
(wonder oil + species) were those
having the greater acceptability and the best appearance according to
the panelists´assessment.
According to the most probable number (NMP), canned with the
three treatments did not present total coliform contamination.
Literature cited
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España. Editorial Paraninfo. 235 p.
Association of Ocial Analytical Chemists, AOAC International. (2023). AOAC
Ocial Method 962.09 NaCI Salt in Processed Foods. Ocial method
of analysis.
Association of Ocial Analytical Chemists, AOAC International. (2023). AOAC
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