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728.57 K Aug 30, 2013
(EU) No 817/2013 of 28 August 2013 Octenyl succinic acid modified gum arabic
22 K Aug 30, 2013
AOAC
Official Method 935.24 Starch (Unconverted) in Beer Iodine Reaction Method
22 K Aug 30, 2013
AOAC
Official Method 940.06 Methanol in Cordials and Liqueurs
33.61 K Aug 30, 2013
AOAC
Official Method 935.25 Sampling of Malt
34 K Aug 30, 2013
AOAC
Official Method 940.07 Aldehydes in Cordials and Liqueurs
22 K Aug 30, 2013
AOAC
Official Method 935.26 Malt Preparation of Test Sample
33 K Aug 30, 2013
AOAC
Official Method 940.08 Fusel Oil in Cordials and Liqueurs
32.5 K Aug 30, 2013
AOAC
Official Method 935.27 Malt Bushel Weight
35.98 K Aug 30, 2013
AOAC
Official Method 940.09 Total Solids in Cordials and Liqueurs
38.46 K Aug 30, 2013
AOAC
Official Method 935.28 Malt Kernels Physical Characteristics
37.75 K Aug 30, 2013
AOAC
Official Method 940.11 Sucrose in Cordials and Liqueurs
23 K Aug 30, 2013
AOAC
Official Method 935.29 Moisture in Malt Gravimetric Method
33 K Aug 30, 2013
AOAC
Official Method 940.12 Ash of Cordials and Liqueurs
51.24 K Aug 30, 2013
AOAC
Official Method 935.30 Extract of Malt
33.85 K Aug 30, 2013
AOAC
Official Method 940.13 Phosphorus in Cordials and Liqueurs
52.57 K Aug 30, 2013
AOAC
Official Method 935.31 Diastatic Power of Malt Titrimetric Method
51.09 K Aug 30, 2013
AOAC
Official Method 940.17 Carbon Dioxide in Beer Manometric Method
37.3 K Aug 30, 2013
Viscosity (Apparent) of Acidulated Flour–Water Suspension MacMichael Viscosimeter Method
35.52 K Aug 30, 2013
AOAC
Official Method 940.18 Chlorides in Beer
35.09 K Aug 30, 2013
AOAC
Official Method 935.36 Solids (Total) in Bread
34.1 K Aug 30, 2013
AOAC
Official Method 940.19 Acidity (Volatile) of Wines Exclusive of SO2
38.41 K Aug 30, 2013
AOAC
Official Method 935.37 Fat and Fat Number of Bread
32.98 K Aug 30, 2013
AOAC
Official Method 940.20 Sulfurous Acid in Wines
32.45 K Aug 30, 2013
AOAC
Official Method 935.38 Fat in Bread Acid Hydrolysis Method
32.44 K Aug 30, 2013
AOAC
Official Method 940.22 Fat Acidity—Flour
34.82 K Aug 30, 2013
AOAC
Official Method 935.39 Baked Products
32.45 K Aug 30, 2013
AOAC
Official Method 940.23 pH of Macaroni Products
33.17 K Aug 30, 2013
AOAC
Official Method 935.42 Ash of Cheese Gravimetric Method
33.47 K Aug 30, 2013
AOAC
Official Method 940.24 Gelatin in Cottage Cheese Qualitative Test
33.52 K Aug 30, 2013
AOAC
Official Method 935.43 Chloride (Total) in Cheese Volhard Method
32.46 K Aug 30, 2013
AOAC
Official Method 940.25 Nitrogen (Total) in Seafood
22 K Aug 28, 2013
AOAC
Official Method 935.44 Papain Proteolytic Activity
34.24 K Aug 28, 2013
AOAC
Official Method 940.26 Ash of Fruits and Fruit Products
33 K Aug 28, 2013
AOAC
Official Method 935.46 Gelatin
34.41 K Aug 28, 2013
AOAC
Official Method 940.28 Fatty Acids (Free) in Crude and Refined Oils
33.87 K Aug 28, 2013
AOAC
Official Method 935.47 Salt (Chlorine as Sodium Chloride) in Meat
12 K Aug 28, 2013
AOAC
Official Method 935.48« Nitrates and Nitrites in Meat
22 K Aug 28, 2013
AOAC
Official Method 940.30 Starch in Prepared Mustard
32.82 K Aug 28, 2013
AOAC
Official Method 940.31 Solids (Soluble) in Canned Vegetables
34.58 K Aug 28, 2013
AOAC
Official Method 940.32 Sulfides in Depilatory Powders Titrimetric Method
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