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33.52 K Aug 28, 2013
AOAC
Official Method 935.49 Starchy Flour in Meat Qualitative Tests
69.71 K Aug 28, 2013
AOAC
Official Method 940.34 Insect Eggs in Flour Sieving Method
69.71 K Aug 28, 2013
AOAC
Official Method 940.36 Culture Media for Eggs and Egg Products Microbiological
Methods
45.72 K Aug 28, 2013
AOAC
Official Method 935.50 Lead Suitability of
Methods
and Precautions
75.85 K Aug 28, 2013
AOAC
Official Method 940.37 Techniques for Eggs and Egg Products Microbiological
Methods
33.5 K Aug 28, 2013
AOAC
Official Method 935.52 Nuts and Nut Products Preparation of Sample
46.67 K Aug 28, 2013
AOAC
Official Method 941.03 Zinc in Plants
32.45 K Aug 28, 2013
AOAC
Official Method 935.53 Fiber (Crude) in Nuts and Nut Products
35.99 K Aug 28, 2013
AOAC
Official Method 941.04 Urea and Ammoniacal Nitrogen in Animal Feed
33.31 K Aug 28, 2013
AOAC
Official Method 941.05 Sterols in Macaroni Products
32.02 K Aug 28, 2013
AOAC
Official Method 935.54 Examination of Peanut Butter
33.97 K Aug 28, 2013
AOAC
Official Method 941.06 Casein in Malted Milk and Chocolate Malted Milk
33.25 K Aug 28, 2013
AOAC
Official Method 941.07 Alkalinity of Ash of Dry Skim Milk
32.83 K Aug 28, 2013
AOAC
Official Method 941.08 Total Solids in Ice Cream and Frozen Desserts
32.35 K Aug 28, 2013
AOAC
Official Method 935.57 Acidity (Total) of Food Dressings
48.81 K Aug 28, 2013
AOAC
Official Method 941.09 Cholesterol in Eggs Titrimetric Method
32.53 K Aug 28, 2013
AOAC
Official Method 935.56 Solids (Total) in Food Dressings
39.95 K Aug 28, 2013
AOAC
Official Method 941.10 Saccharin in Food Qualitative Tests
34.36 K Aug 28, 2013
AOAC
Official Method 935.58 Nitrogen (Total) in Food Dressings Improved Kjeldahl Method
33.1 K Aug 28, 2013
AOAC
Official Method 941.13 Chlorides (Total) in Prepared Mustard Titrimetric Method
32.67 K Aug 28, 2013
AOAC
Official Method 935.59 Phosphorus (Total) in Food Dressings
33 K Aug 27, 2013
AOAC
Official Method 941.16 Filth in Grain Products and Brewer’s Grits
32.65 K Aug 27, 2013
AOAC
Official Method 935.60 Oil in Food Dressings Identification Method
40.09 K Aug 27, 2013
AOAC
Official Method 935.61 Gums in Salad Dressing Qualitative Tests
42.71 K Aug 27, 2013
AOAC
Official Method 941.19 Elixir of Five Bromides
35.52 K Aug 27, 2013
AOAC
Official Method 941.21 Iodine in Ointments Titrimetric Method
33 K Aug 27, 2013
AOAC
Official Method 942.01 Copper in Fertilizers Short Volumetric Method
13 K Aug 27, 2013
AOAC
Official Method 935.63 Fructose in Sugars and Syrups Chemical
Methods
11 K Aug 27, 2013
AOAC
Official Method 935.64 Maltose in Sugars and Syrups Chemical
Methods
35.6 K Aug 27, 2013
AOAC
Official Method 935.65 Lactose in Sugars and Syrups Chemical
Methods
37.42 K Aug 27, 2013
AOAC
Official Method 942.05 Ash of Animal Feed
33.88 K Aug 27, 2013
AOAC
Official Method 935.67 Mercury in Mercurial Ointments Titrimetric Method
33 K Aug 27, 2013
AOAC
Official Method 942.06 Alcohol by Volume in Distilled Liquors Pycnometer Method
40.73 K Aug 27, 2013
AOAC
Official Method 935.68 Synthetic Drugs Microchemical Tests
34 K Aug 27, 2013
AOAC
Official Method 942.07 Isopropanol in Lemon Extracts Titrimetric Method
37.9 K Aug 27, 2013
AOAC
Official Method 942.08 Essential Oil in Emulsion
33 K Aug 27, 2013
AOAC
Official Method 942.09 Monochloroacetic Acid in Liquids and Preservatives (Qualitative Tests)
668.85 K Aug 27, 2013
AOAC
Official Method 997.17 Microbial Ranking of Porous Packaging Materials (Exposure Chamber Method
24 K Aug 27, 2013
AOAC
Official Method 998.05 Noncasein Nitrogen Content of Milk Kjeldahl Method
51.95 K Aug 27, 2013
AOAC
Official Method 998.12 C-4 Plant Sugars in Honey Internal Standard Stable Carbon Isotope Ratio
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