A premier resource in the grain and food analysis, the American Association of Cereal Chemists (AACC) International has recently changed their collection of methods from a print output to an updated online version, and UQL has just acquired the 11th addition of the Approved Methods of Analysis. It was first released in 1922 and since then has been considered to be the premier source in the field of grain science and technology. This online format will see continual updating of all methods, now over 325, a new numbering system and the implemention of Digital Object Identification (DOI) numbers which should be included in citations and will assist researchers in finding methods when they are referenced in scientific journals.