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AOAC Official Method 924.03 Liming Materials Preparation of Test Sample Procedure

2011-01-27

AOAC Official Method 921.07 Total Aldehydes in Orange Oil Kleber Method First Action 1921 Final Action

2011-01-27

2011-01-25

2011-01-24

AOAC Official Method 920.169 Fiber (Crude) in Spices First Action 1920 Final Action

2011-01-21

AOAC Official Method 920.167 Copper-Reducing Substances in Spices Direct Acid Hydrolysis Method First Action 1920 Final Action

2011-01-21

AOAC Official Method 920.159 Iodine Absorption Number of Oils and Fats Wijs Method First Action 1920 Final Action

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AOAC Official Method 920.137 Total Solids in Lemon,Orange, and Lime Extracts First Action 1920 Final Action

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AOAC Official Method 920.46 Metals and Other Constituents in Baking Powders First Action 1920 Final Action

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AOAC Official Method 920.25 Moisture in Bordeaux Mixture Pesticide Formulations First Action 1920 Final Action

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AOAC Official Method 920.11 Pesticide Formulations Preparation of Test Sample First Action 1920 Final Action

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AOAC Official Method 918.01 Zinc in Pesticide Formulations Gravimetric Method First Action 1918 Final Action

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AOAC Official Method 917.04 Manganese (Acid-Soluble) in Animal Feed Colorimetric Method First Action 1917 Final Action

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AOAC Official Method 916.01 Adulterants in Spices Microscopic Examination Method Procedure

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AOAC Official Method 902.01 Solids (Total) in Vanilla Extract First Action 1902 Final Action

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AOAC Official Method 900.01 Color Additives in Milk Qualitative Color Test First Action 1900 Final Action

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AOAC Official Method 920.95 Chicory in Roasted Coffee Infusion Method

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AOAC Official Method 920.126 Citric Acid in Cheese

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AOAC Official Method 920.119 Color Additives in Butterfat Qualitative Color Tests First Action 1920 Final Action

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AOAC Official Method 920.114 Color Additives in Cream First Action 1920 Final Action

2011-01-19

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