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AOAC Official Method 979.20 Proline in Honey First Action 1979 Final Action 1983

2011-01-13

AOAC Official Method 971.33 Residue (Acid-Insoluble) (Soil) in Fruits and Vegetables (Frozen) Gravimetric Method First Action 1971 Final Action 1973

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AOAC Official Method 976.14 Nitrate and Nitrite in Cheese Modified Jones Reduction Method First Action 1976 Final Action 1977

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AOAC Official Method 971.16 Papain Proteolytic Activity Spectrophotometric Method First Action 1971

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AOAC Official Method 971.15 Sorbic Acid in Cheese Oxidation Method First Action 1971

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AOAC Official Method 975.13 Unsaponifiable Matter in Cocoa Butter Ether Extraction Method First Action 1975

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AOAC Official Method 974.31 Bioavailability of Iron Rat Hemoglobin Repletion Bioassay First Action 1974

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AOAC Official Method 970.59 Solids (Soluble) in Tomato Products Refractive Index Method First Action 1970 Final Action 1973

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AOAC Official Method 963.27 Peroxidase in Frozen Vegetables Titrimetric Method First Action 1963 Final Action 1966

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AOAC Official Method 969.43 Light Filth in Cinnamon (Unground) (Crude and Reconditioned) Sieving Method First Action 1969 Final Action 1996

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AOAC Official Method 963.20 Sulfurous Acid (Total) in Dried Fruit Colorimetric Method First Action 1963 Final Action 1965

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AOAC Official Method 969.23 Sodium and Potassium in Seafood Flame Photometric Method First Action 1969 Final Action 1971

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AOAC Official Method 969.20 Ice Cream and Frozen Desserts Preparation of Test Portion Procedure First Action 1969

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AOAC Official Method 969.18 Refractive Index of Butterfat First Action 1969 Final Action

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AOAC Official Method 967.20 Intermediates in FD&C Blue No. 1 Spectrophotometric Method First Action 1967 Final Action 1970

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AOAC Official Method 955.46 Filth in Tomato Products First Action 1955 Final Action 1988

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AOAC Official Method 955.45 Filth in Sauerkraut Sieving Method First Action 1955 Final Action 1988

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AOAC Official Surplus Method 920.154 Nitrogen (Amino) in Meat First Action Surplus 1975

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AOAC Official Method 920.115 Sweetened Condensed Milk First Action 1920 Final Action

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AOAC Official Method 925.34 Acidity (Volatile) of Fruit Products Steam Distillation Method First Action 1925 Final Action

2011-01-10

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