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AOAC Official Method 950.51 Sucrose in Nuts and Nut Products First Action 1950 Final Action
02-11
AOAC Official Method 950.50 Sugars (Reducing) in Nuts and Nut Products Munson-Walker Method First Action 1950 Final Action
02-11
AOAC Official Method 948.22 Fat (Crude) in Nuts and Nut Products Gravimetric Methods First Action 1948
02-11
AOAC Official Method 925.40 Moisture in Nuts and Nut Products First Action 1925
01-27
AOAC Official Method 920.134 Specific Gravity of Lemon, Orange, and Lime Extracts Pycnometer Method First Action 1920 Final Action
01-19
AOAC Official Method 920.132 Methanol in Vanilla Extract Titrimetric Method First Action 1920 Final Action 1992
01-19
AOAC Official Method 920.123 Nitrogen in Cheese First Action 1920 Final Action
01-19
AOAC Official Method 920.117 Casein, Ash, and Salt in Butter First Action 1920 Final Action
01-19
AOAC Official Method 920.77 Melting Point of Cacao Fat First Action 1920 Final Action
01-19
AOAC Official Method 920.76 Iodine Absorption Number of Cacao Fat First Action 1920 Final Action
01-19
AOAC Official Method 920.75 Separation of Fat in Cacao Products Procedure First Action 1920
01-19
AOAC Official Method 920.102 Fiber (Crude) in Tea First Action 1920 Final Action
01-19
AOAC Official Method 920.101 Starch in Roasted Coffee First Action 1920 Final Action
01-19
AOAC Official Method 920.100 Ash in Tea First Action 1920 Final Action
01-19
AOAC Official Method 964.29 Ethopabate in Feeds Colorimetric Method First Action 1964 Final Action 1967
01-12
AOAC Official Method 970.29 Sampling of Butter First Action 1970 Final Action
01-12
AOAC Official Method 964.22 Solids (Total) in Canned Vegetables Gravimetric Method First Action 1964 Final Action 1965
01-12
AOAC Official Method 952.09 Propyl Gallate in Food Colorimetric Method First Action 1952
01-10
AOAC Official Method 948.02 Starch in Plants Titrimetric Method First Action 1948 Final Action 1962
01-10
AOAC Official Method 925.26 Cream Preparation of Sample Procedure First Action 1925
01-10

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