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AOAC Official Method 945.18 Cereal Adjuncts First Action 1945 Final Action

2011-02-10

AOAC Official Method 945.17 Extract of Cereal Adjuncts First Action 1945 Final Action

2011-02-10

AOAC Official Method 945.16 Oil in Cereal Adjuncts Petroleum Ether Extraction Method First Action 1945 Final Action

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AOAC Official Method 945.14 Sampling of Cereal Adjuncts First Action 1945 Final Action

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AOAC Official Method 945.09 Extract of Beer First Action 1945 Final Action

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AOAC Official Method 948.10 Water (Added) in Milk First Action 1948 Final Action

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AOAC Official Method 945.04 Calcium (Acid Soluble) in Fertilizers Atomic Absorption Spectrometric Method First Action 1945 Final Action

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AOAC Official Method 948.09 Phosphorus in Flour First Action 1948 Final Action

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AOAC Official Method 948.01 Sulfide Sulfur in Calcium Silicate Slags Titrimetric Method First Action 1948 Final Action 1965

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AOAC Official Method 944.11 Zinc in Deodorants Gravimetric Method First Action 1944 Final Action

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AOAC Official Method 947.11 Catalase in Frozen Vegetables Titrimetric Method First Action 1947

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AOAC Official Method 944.10 Permanganate Oxidation Number Titrimetric Method First Action 1944 Final Action

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AOAC Official Method 947.10 Saccharin in Food Sublimation Method First Action 1947

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AOAC Official Method 947.09 Propylene Glycol in Vanilla Extract Titrimetric Method First Action 1947 Final Action 1965

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AOAC Official Method 944.08 Fluorine in Food Distillation Method First Action 1944 Final Action

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AOAC Official Method 947.08 Fatty Acids (Water-Insoluble) in Eggs First Action 1947 Final Action 1974

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AOAC Official Method 947.01 Benzene Hexachloride in Pesticide Formulations Infrared Spectrophotometric Method First Action 1947 Final Action

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AOAC Official Method 944.05 Lactic Acid in Eggs Colorimetric Method First Action 1944 Final Action

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AOAC Official Method 946.03 Phosphatase (Residual) in Cheese First Action 1946 Final Action

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AOAC Official Method 944.04 Tartrazine in Macaroni Products Rapid Method First Action 1944 Final Action

2011-02-10

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