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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
432 K Aug 29, 2013
STANDARD 1.1.1 PRELIMINARY PROVISIONS – APPLICATION, INTERPRETATION AND GENERAL PROHIBITIONS
7.33 M Aug 28, 2013
Inter
national Nut and Dried Fruit Council Foundation (INC) Annual Report 2012-13
5.38 M Aug 28, 2013
Nut and Dried Fruits Annual Report 2011-12
Inter
national Nut and Dried Fruit Council Foundation (INC
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
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
2.04 M Aug 27, 2013
The
Inter
national Wine Review-South Africa 2012
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