AOAC Official Method 935.56 Solids (Total) in Food Dressings First Action 1935 Final Action
AOAC Official Method 945.62 Moisture in Corn Syrups and Sugars First Action 1945 Final Action 1997
AOAC Official Method 935.41 Sampling of Dried Milk Procedure First Action 1935
AOAC Official Method 945.46 Ash of Milk Gravimetric Method First Action 1945 Final Action
AOAC Official Method 945.18 Cereal Adjuncts First Action 1945 Final Action
AOAC Official Method 944.11 Zinc in Deodorants Gravimetric Method First Action 1944 Final Action
AOAC Official Method 935.39 Baked Products First Action 1935 Final Action
AOAC Official Method 935.38 Fat in Bread Acid Hydrolysis Method First Action 1935 Final Action
AOAC Official Method 935.26 Malt Preparation of Test Sample First Action 1935 Final Action
AOAC Official Method 936.09 Gelatin Dessert Powders First Action 1936 Final Action
AOAC Official Method 935.25 Sampling of Malt First Action 1935 Final Action
AOAC Official Method 935.59 Phosphorus (Total) in Food Dressings First Action 1935 Final Action
AOAC Official Method 928.07 Water (Added) in Sausage Procedure
AOAC Official Method 927.02 Calcium in Animal Feed Dry Ash Method First Action 1927 Final Action
AOAC Official Method 937.08 Volume of Shucked Oysters, Clams, or Scallops First Action 1937 Final Action
AOAC Official Method 944.10 Permanganate Oxidation Number Titrimetric Method First Action 1944 Final Action
AOAC Official Method 942.16 Milk (Nonfat, Dry) in Meat Qualitative Test Procedure
AOAC Official Method 935.68 Synthetic Drugs Microchemical Tests First Action 1935 Final Action
AOAC Official Method 941.10 Saccharin in Food Qualitative Tests First Action 1941 Final Action
AOAC Official Method 935.27 Malt Bushel Weight First Action 1935 Final Action 1960
AOAC Official Method 945.30 Characteristics of Wort First Action 1945 Final Action
AOAC Official Method 935.13 Calcium in Animal Feed Wet Ash Method First Action 1935 Final Action
AOAC Official Method 945.13 Color of Black Malt First Action 1945 Final Action 1960
AOAC Official Method 942.20 Sucrose in Sugar Beets First Action 1942
AOAC Official Method 941.14 Moisture in Corn Syrups and Sugars Method III First Action 1941
AOAC Official Method 935.10 Chloramine T Pesticide Formulations First Action 1935 Final Action
AOAC Official Method 935.06 Sampling of Pesticide Formulations Procedure
AOAC Official Method 933.02 Glucose in Plants Micro Method First Action 1933 Final Action 1965
AOAC Official Method 935.42 Ash of Cheese Gravimetric Method First Action 1935 Final Action
AOAC Official Method 932.28 Jalap in Drugs Gravimetric Method First Action 1932 Final Action
AOAC Official Method 925.59 Barbiturates in Drugs Gravimetric Method First Action 1925 Final Action
AOAC Official Method 935.28 Malt Kernels Physical Characteristics Procedure
AOAC Official Method 925.44 Sucrose in Food Dressings First Action 1925 Final Action
AOAC Official Method 942.18 Titer Test for Oils and Fats First Action 1942 Final Action
AOAC Official Method 935.52 Nuts and Nut Products Preparation of Sample Procedure First Action 1935
AOAC Official Method 941.12 Ash of Spices Gravimetric Methods First Action 1941 Final Action
AOAC Official Method 940.24 Gelatin in Cottage Cheese Qualitative Test First Action 1940 Final Action
AOAC Official Method 933.04 Lactose in Milk Chocolate First Action 1933 Final Action
AOAC Official Method 944.05 Lactic Acid in Eggs Colorimetric Method First Action 1944 Final Action
AOAC Official Method 932.07 Citric Acid in Dried Milk First Action 1932 Final Action
AOAC Official Method 942.15 Acidity (Titratable) of Fruit Products First Action 1942
AOAC Official Method 940.26 Ash of Fruits and Fruit Products First Action 1940 Final Action
AOAC Official Method 940.11 Sucrose in Cordials and Liqueurs First Action 1940 Final Action Surplus 1994
AOAC Official Method 932.06 Fat in Dried Milk First Action 1932 Final Action
AOAC Official Method 931.04 Moisture in Cacao Products Gravimetric Method First Action 1931
AOAC Official Method 932.05 Citric Acid in Milk Gravimetric Method First Action 1932 Final Action
AOAC Official Method 935.15 Distilled Liquors Physical Examination Procedure
AOAC Official Method 925.27 Color Additives in Cheese First Action 1925
AOAC Official Method 931.03 Formaldehyde in Seed Disinfectants First Action 1931 Final Action
AOAC Official Method 933.05 Fat in Cheese First Action 1933 Final Action
AOAC Official Method 925.17 Caffeine in Tea Modified Bailey–Andrew Method First Action 1925 Final Action
AOAC Official Method 935.37 Fat and Fat Number of Bread First Action 1935 Final Action
AOAC Official Method 940.25 Nitrogen (Total) in Seafood First Action 1940 Final Action
AOAC Official Method 940.08 Fusel Oil in Cordials and Liqueurs First Action 1940 Final Action Surplus 1994
AOAC Official Method 935.24 Starch (Unconverted) in Beer Iodine Reaction Method
AOAC Official Method 940.09 Total Solids in Cordials and Liqueurs First Action 1940 Final Action 1964
AOAC Official Method 938.15 Guaiacol in Drugs Titrimetric Method First Action 1938 Final Action
AOAC Official Method 931.05 Cacao Mass (Fat-Free) of Chocolate Liquor First Action 1931 Final Action 1974
AOAC Official Method 941.09 Cholesterol in Eggs Titrimetric Method First Action 1941 Final Action
AOAC Official Method 930.31 Sampling of Butter Procedure
AOAC Official Method 939.01 Thallous Sulfate in Rodenticide Formulations First Action 1939 Final Action
AOAC Official Method 937.04 Lactic Acid in Wines First Action 1937 Final Action
AOAC Official Method 930.30 Ash of Dried Milk First Action 1930 Final Action
AOAC Official Method 930.18 Glycerol in Beer Dichromate Oxidation Method First Action 1930
AOAC Official Method 930.29 Protein in Dried Milk First Action 1930 Final Action
AOAC Official Method 932.09 Glycerol in Eggs Qualitative Test Procedure
AOAC Official Method 925.03 Bordeaux Mixture with Calcium Arsenate First Action 1925 Final Action
AOAC Official Method 930.10 Fiber (Crude) in Plants Digestion Method First Action 1930 Final Action
AOAC Official Method 931.06 Phosphorus (Total) (P2O5) in Eggs First Action 1931 Final Action
AOAC Official Method 923.03 Ash of Flour Direct Method First Action 1923 Final Action
AOAC Official Method 938.18 Glucose in Cacao Products Zerban-Sattler Method First Action 1938
AOAC Official Method 935.05 Chloride in Plants Volumetric Method II First Action 1935 Final Action
AOAC Official Method 937.02 Magnesium (Water-Soluble) in Fertilizers First Action 1937 Final Action 1966
AOAC Official Method 937.03 Iron in Plants Colorimetric Method First Action 1937 Final Action
AOAC Official Method 932.21 Iodine in Drugs Titrimetric Method First Action 1932 Final Action
AOAC Official Method 935.61 Gums in Salad Dressing Qualitative Tests First Action 1935 Final Action 1965
AOAC Official Method 940.23 pH of Macaroni Products First Action 1940 Final Action
AOAC Official Method 940.07 Aldehydes in Cordials and Liqueurs First Action 1940 Final Action Surplus 1994
AOAC Official Method 930.19 Wines Physical Examination Procedure
AOAC Official Method 929.08 Salad Oils (Refined, Winterized) Cold Test Procedure First Action 1929
AOAC Official Method 935.64 Maltose in Sugars and Syrups Chemical Methods First Action 1935 Final Acti
AOAC Official Method 935.49 Starchy Flour in Meat Qualitative Tests Procedure
AOAC Official Method 929.02 Preparation of Fertilizer Test Sample First Action 1929 Final Action
AOAC Official Method 927.07 Lactose in Meat Benedict Solution Method First Action 1927 Final Action 1996
AOAC Official Method 929.01 Sampling of Solid Fertilizers First Action 1929 Final Action 1974
AOAC Official Method 930.32 Lactose in Process Cheese First Action 1930 Final Action
AOAC Official Method 921.10 Oil (Rosin) in Oils and Fats Qualitative Test Procedure
AOAC Official Method 927.05 Moisture in Dried Milk First Action 1927 Final Action
AOAC Official Method 920.95 Chicory in Roasted Coffee Infusion Method
AOAC Official Method 932.04 Diastatic Activity of Flour First Action 1932 Final Action
AOAC Official Method 935.63 Fructose in Sugars and Syrups Chemical Methods First Action 1935 Final Action
AOAC Official Method 935.44 Papain Proteolytic Activity Titrimetric Method First Action 1935
AOAC Official Method 931.02 Sugars in Plants Preparation of Test Sample First Action 1931 Final Action
AOAC Official Method 935.46 Gelatin First Action 1935 Final Action
AOAC Official Method 935.30 Extract of Malt First Action 1935 Final Action 1960
AOAC Official Method 938.08 Ash of Seafood First Action 1938 Final Action
AOAC Official Method 927.09 Sampling of Drugs First Action 1927 Final Action
AOAC Official Method 936.13 Specific Gravity of Canned Vegetables First Action 1936 Final Action
AOAC Official Method 926.05 Solids (Total) of Air-Dried Ground Bread Sample First Action 1926 Final Action
AOAC Official Method 935.34 Benzoyl Peroxide Bleach (Benzoic Acid)in Flour Photometric Method
AOAC Official Method 926.04 Bread Preparation of Sample First Action 1926 Final Action
AOAC Official Method 925.51 Ash of Canned Vegetables
AOAC Official Method 930.20 Crude Fiber in Cacao Products First Action 1930 Final Action
AOAC Official Method 926.02 Mineral Oil–Soap Emulsions First Action 1926 Final Action
AOAC Official Method 929.11 Mercurous Iodide in Tablets Titrimetric Method First Action 1929 Final Action
AOAC Official Method 920.82 Sucrose in Cacao Products First Action 1920 Final Action
AOAC Official Method 925.50 Starch in Confectionery First Action 1925
AOAC Official Method 920.68 Alkalinity of Ash of Wines Titrimetric Method First Action 1920 Final Action
AOAC Official Method 930.28 Lactose in Milk Gravimetric Method Munson-Walker First Action 1930 Final Action
AOAC Official Method 935.31 Diastatic Power of Malt Titrimetric Method First Action 1935 Final Action
AOAC Official Method 935.18 Specific Gravity of Cordials and Liqueurs First Action 1935 Final Action
AOAC Official Method 930.09 Ether Extract of Plants Gravimetric Method First Action 1930 Final Action
AOAC Official Method 935.60 Oil in Food Dressings Identification Method First Action 1935 Final Action
AOAC Official Method 925.52 Sugars in Canned Vegetables First Action 1925 Final Action
AOAC Official Method 935.43 Chloride (Total) in Cheese Volhard Method First Action 1935 Final Action
AOAC Official Method 935.20 Extract of Original Wort from Beer First Action 1935 Final Action
AOAC Official Method 934.06 Moisture in Dried Fruits First Action 1934 Final Action
AOAC Official Method 925.30 Solids (Total) in Eggs Vacuum Method First Action 1925 Final Action
AOAC Official Method 927.11 Calomel in Tablets Titrimetric Method First Action 1927 Final Action
AOAC Official Method 925.29 Sampling of Eggs Collection and Preparation of Sample Procedure
AOAC Official Method 926.06 Macaroni Products Preparation of Samples First Action 1926 Final Action
AOAC Official Method 920.53 Protein in Beer Kjeldahl Method First Action 1920 Final Action 1978
AOAC Official Method 925.19 Moisture in Tea First Action 1925 Final Action
AOAC Official Method 935.19 Alcohol in Cordials and Liqueurs First Action 1935 Final Action
AOAC Official Method 934.04 Saccharin in Nonalcoholic Beverages First Action 1934 Final Action
AOAC Official Method 920.34 Lime Sulfur Solutions and Dry Lime Sulfur First Action 1920 Final Action
AOAC Official Method 928.08 Nitrogen in Meat Kjeldahl Method First Action 1928 Final Action 1974
AOAC Official Method 934.05 Sampling of Fruits Procedure
AOAC Official Method 932.14 Solids in Syrups First Action 1932 Final Action
AOAC Official Method 927.03 Casein in Milk First Action 1927 Final Action Repealed 1999
AOAC Official Method 925.31 Nitrogen in Eggs Kjeldahl Method First Action 1925 Final Action
AOAC Official Method 935.29 Moisture in Malt Gravimetric Method First Action 1935 Final Action
AOAC Official Method 925.21 Preparation of Milk Test Sample Procedure First Action 1925
AOAC Official Method 935.17 Cordials and Liqueurs Physical Examination Procedure
AOAC Official Method 932.18 Iodoform on Gauze First Action 1932 Final Action
AOAC Official Method 932.01 Lignin in Plants Direct Method First Action 1932 Final Action 1965
AOAC Official Method 925.20 Collection of Milk Laboratory Sample Procedure First Action 1925
AOAC Official Method 925.07 Fat in Cacao Products Knorr Tube Method First Action 1925 Final Action
AOAC Official Method 925.53 Acids (Total) in Canned Vegetables First Action 1925 Final Action
AOAC Official Method 925.06 Aluminum in Baking Powders Qualitative Test First Action 1925 Final Action
AOAC Official Method 925.32 Fat in Eggs Acid Hydrolysis Method First Action 1925 Final Action
AOAC Official Method 920.201 Barium in Water First Action 1920 Final Action
AOAC Official Method 923.06 Lipid Phosphorus in Flour Titrimetric Method First Action 1923 Final Action
AOAC Official Method 932.17 Iodoform in Ointments Gravimetric Method First Action 1932 Final Action
AOAC Official Method 920.188 Polarization of Maple Products First Action 1920 Final Action
AOAC Official Method 931.11 Iodoform Drug Substance Gravimetric Method First Action 1931 Final Action
AOAC Official Method 926.01 Soaps First Action 1926 Final Action
AOAC Official Method 931.12 Calomel in Ointments Titrimetric Method First Action 1931 Final Action
AOAC Official Method 930.34 Manganese in Food First Action 1930 Final Action
AOAC Official Method 925.49 Confectionery First Action 1925 Final Action
AOAC Official Method 925.08 Sampling of Flour First Action 1925 Final Action
AOAC Official Method 933.10 Hexylresorcinol in Drugs Titrimetric Method First Action 1933 Final Action
AOAC Official Method 923.10 Pyrogallol in Hair Dyes First Action 1923 Final Action Surplus 1970
AOAC Official Method 932.10 Oil in Cassia, Cinnamon, and Clove Extracts First Action 1932 Final Action 1992
AOAC Official Method 930.43 Thymol in Antiseptics Titrimetric Method First Action 1930 Final Action
AOAC Official Method 930.25 Protein in Macaroni Products First Action 1930 Final Action
AOAC Official Method 923.08 Fiber (Crude) in Prepared Mustard First Action 1923 Final Action
AOAC Official Method 922.02 Plants Preparation of Laboratory Sample First Action 1922 Final Action
AOAC Official Method 925.22 Specific Gravity of Milk Pycnometer Method Procedure
AOAC Official Method 922.01 Sampling of Plants First Action 1922 Final Action
AOAC Official Method 925.11 Ash of Macaroni Products First Action 1925 Final Action
AOAC Official Method 920.176 Nitrogen in Sugars and Syrups Kjeldahl Method First Action 1920 Final Action
AOAC Official Method 930.35 Vinegars (1)
AOAC Official Method 920.152 Protein in Fruit Products Kjeldahl Method First Action 1920 Final Action
AOAC Official Method 925.28 Color Additives in Ice Cream and Frozen Desserts First Action 1925 Final Action
AOAC Official Method 930.23 Chloride in Ash of Bread as Sodium Chloride First Action 1930 Final Action 1976
AOAC Official Method 930.04 Moisture in Plants First Action 1930 Final Action
AOAC Official Method 931.08 Formaldehyde in Food First Action 1931
AOAC Official Method 922.05 Copper in Pesticide Formulations First Action 1922 Final Action
AOAC Official Method 920.99 Tea Preparation of Test Sample First Action 1920 Final Action
AOAC Official Method 930.33 Protein in Ice Cream and Frozen Desserts First Action 1930 Final Action
AOAC Official Method 930.06 Arsenic in Plants Titrimetric Method First Action 1930 Final Action
AOAC Official Method 928.06 Chlorine (Total) in Fruit Products First Action 1928 Final Action 1980
AOAC Official Method 920.98 Fiber (Crude) in Roasted Coffee First Action 1920 Final Action
AOAC Official Method 920.87 Protein (Total) in Flour First Action 1920 Final Action
AOAC Official Method 920.97 Petroleum Ether Extract of Roasted Coffee First Action 1920 Final Action
AOAC Official Method 923.11 Methylene Blue in Drugs Titrimetric Method First Action 1923 Final Action
AOAC Official Method 920.86 Fiber (Crude) in Flour First Action 1920 Final Action
AOAC Official Method 922.06 Fat in Flour Acid Hydrolysis Method First Action 1922 Final Action
AOAC Official Method 930.24 Fiber (Crude) in Macaroni Products First Action 1930 Final Action
AOAC Official Method 920.138 Ash of Lemon, Orange, and Lime Extracts First Action 1920 Final Action
AOAC Official Method 925.18 Petroleum Ether Extract of Tea First Action 1925 Final Action
AOAC Official Method 930.05 Ash of Plants First Action 1930 Final Action 1965
AOAC Official Method 920.12 Moisture in Pesticide Formulations First Action 1920 Final Action
AOAC Official Method 928.03 Aluminum and Iron in Plants Titrimetric Method First Action 1928 Final Action
AOAC Official Method 925.05 Sucrose in Animal Feed First Action 1925 Final Action
AOAC Official Method 930.22 Ash of Bread First Action 1930 Final Action
AOAC Official Method 920.88 Green Coffee Macroscopic Examination Procedure
AOAC Official Method 929.12 Thymol in Drug Substance Titrimetric Method First Action 1929 Final Action
AOAC Official Method 920.75 Separation of Fat in Cacao Products Procedure First Action 1920
AOAC Official Method 927.01 Unsulfonated Residue of Mineral Oils (1) First Action 1927 Final Action
AOAC Official Method 925.58 Silver Protein in Drugs Titrimetric Method First Action 1925 Final Action
AOAC Official Method 920.73 Ash of Cacao Products Processed with Alkalies First Action 1920 Surplus 1990
AOAC Official Method 920.56 Specific Gravity of Wines Pycnometer Method First Action 1920 Final Action
AOAC Official Method 921.01 Calcium in Plants Titrimetric Micro Method First Action 1921 Final Action
AOAC Official Method 920.70 Nitrogen (Total) in Wines First Action 1920 Final Action
AOAC Official Method 920.89 Coloring Matter in Green Coffee Identification Procedure
AOAC Official Method 920.55 Phosphorus in Beer First Action 1920 Final Action
AOAC Official Method 928.05 Tartaric Acid in Cheese
AOAC Official Method 920.109 Nitrogen (Total) in Cream First Action 1920 Final Action
AOAC Official Method 926.08 Moisture in Cheese First Action 1926 Final Action
AOAC Official Method 923.05 Lipids in Flour First Action 1923 Final Action
AOAC Official Method 926.15 Hydrogen Sulfide in Water Iodometric Method First Action 1926 Final Action
AOAC Official Method 916.01 Adulterants in Spices Microscopic Examination Method Procedure
AOAC Official Method 921.11 Food Dressings Preparation of Test Sample Procedure
AOAC Official Method 925.55 Salt First Action 1925
AOAC Official Method 928.02 Chlorine (Water-Soluble) in Fertilizers First Action 1928 Final Action
AOAC Official Method 920.57 Alcohol in Wines By Volume from Specific Gravity First Action 1920 Final Action
AOAC Official Method 926.07 Solids (Total) and Moisture in Macaroni Products First Action 1926 Final Action
AOAC Official Method 920.47 Extract of Distilled Liquors First Action 1920 Final Action
AOAC Official Method 925.40 Moisture in Nuts and Nut Products First Action 1925
AOAC Official Method 925.26 Cream Preparation of Sample Procedure First Action 1925
AOAC Official Method 920.46 Metals and Other Constituents in Baking Powders First Action 1920 Final Action
AOAC Official Method 920.205 Arsenic in Water First Action 1920 Final Action
AOAC Official Method 920.76 Iodine Absorption Number of Cacao Fat First Action 1920 Final Action
AOAC Official Method 920.44 Starch in Baking PowdersFirst Action 1920 Final Action
AOAC Official Method 920.59 Alcohol in Wines By Weight First Action 1920 Final Action
AOAC Official Method 920.204 Bromide and Iodide in Water Colorimetric Method First Action 1920
AOAC Official Method 925.56 Iodine in Iodized Salt Titrimetric Method First Action 1925 Final Action
AOAC Official Method 902.01 Solids (Total) in Vanilla Extract First Action 1902 Final Action
AOAC Official Method 920.96 Coating and Glazing Substances in Roasted Coffee Procedure
AOAC Official Method 925.35 Sucrose in Fruits and Fruit Products First Action 1925 Final Action
AOAC Official Method 925.37 Glucose (Commercial) in Fruits and Fruit Products Procedure
AOAC Official Method 2011.07 Vitamin A in Infant Formula and Adult Nutritionals UPLC-UV First Action 2011
AOAC Official Method 920.85 Fat (Crude) or Ether Extract in Flour First Action 1920 Final Action
AOAC Official Method 925.24 Albumin in Milk First Action 1925 Final Action
AOAC Official Method 925.54 Sulfate in Water Gravimetric Method First Action 1925 Final Action
AOAC Official Method 920.206 Boric Acid in Water First Action 1920 Surplus 1965
AOAC Official Method 920.195 Silica in Water Gravimetric Method First Action 1920 Final Action
AOAC Official Method 925.15 Sugars in Roasted Coffee First Action 1925 Final Action
AOAC Official Method 924.03 Liming Materials Preparation of Test Sample Procedure
AOAC Official Method 920.193 Solids in Water First Action 1920 Final Action
AOAC Official Method 920.181 Ash of Honey First Action 1920 Final Action
AOAC Official Method 920.48 Ash of Distilled Liquors First Action 1920 Final Action
AOAC Official Method 920.191 Glucose (Commercial) in Maple Products Procedure First Action 1920
AOAC Official Method 920.178 Paraffin in Confectionery First Action 1920
AOAC Official Method 920.21 Lead Arsenate Pesticide Formulations Total Lead First Action 1920 Final Action
AOAC Official Method 925.25 Cream Collection of Sample Procedure
AOAC Official Method 920.69 Tartaric Acid (Total) in Wines First Action 1920 Final Action 1968
AOAC Official Method 925.14 Chlorides in Roasted Coffee First Action 1925 Final Action
AOAC Official Method 925.13 Coloring Matter in Macaroni Products First Action 1925 Final Action
AOAC 991.42
AOAC Official Method 920.54 Ash of Beer First Action 1920 Final Action
AOAC Official Method 924.01 Sampling of Liming Materials Procedure
AOAC Official Method 925.33 Oils of Lemon and Orange in Extracts
AOAC Official Method 925.23 Solids (Total) in Milk First Action 1925 Repealed 1999
AOAC Official Method 920.182 Polarization (Direct) of Honey First Action 1920 Final Action 1983
AOAC Official Method 920.164 Spices Preparation of Test Sample Procedure First Action 1920
AOAC Official Method 923.01 Sulfur in Plants Magnesium Nitrate Method First Action 1923 Final Action
AOAC Official Method 921.08 Index of Refraction of Oils and Fats First Action 1921 Final Action
AOAC Official Method 920.16 Lead Arsenate Pesticide Formulations Moisture First Action 1920 Final Action
AOAC Official Method 920.142 Optical Rotation of Lemon and Orange Oils First Action 1920 Final Action
AOAC Official Method 920.155 Meat Extracts and Similar Products First Action 1920 Final Action
AOAC Official Method 920.196 Aluminum and Iron in Water Gravimetric Method First Action 1920 Final Action
AOAC Official Method 920.141 Refractive Index of Lemon and Orange Oils First Action 1920 Final Action
AOAC Official Method 920.183 Sugars (Reducing) in Honey First Action 1920 Final Action
AOAC Official Method 924.02 Mechanical Analysis of Liming Materials Procedure
AOAC 2003.11 选定肉、家禽和海产品中金黄色葡萄球菌的计数(中英文版)
AOAC Official Method 922.12 Constituents in Water Method of Reporting Results Procedure First Action 1922
AOAC Official Method 920.39 Fat (Crude) or Ether Extract in Animal Feed First Action 1920 Final Action
AOAC Official Method 922.09 Fat in Malted Milk First Action 1922 Final Action
AOAC Official Method 920.203 Manganese in Water Persulfate Method First Action 1920 Final Action
AOAC Official Method 921.05 Calcium Arsenate Pesticide Formulations First Action 1921 Final Action
AOAC Official Method 925.12 Fat in Macaroni Products Acid Hydrolysis Method First Action 1925 Final Action
AOAC Official Method 920.144 Hydrocyanic Acid in Almond Extract
AOAC Official Method 923.13 Aminopyrine First Action 1923 Final Action
AOAC Official Method 920.124 Acidity of Cheese Titrimetric Method First Action 1920 Final Action
AOAC Official Method 920.93 Ash of Roasted Coffee First Action 1920 Final Action
AOAC Official Method 920.81 Saponification Number of Cacao Fat First Action 1920 Final Action
AOAC Official Method 920.123 Nitrogen in Cheese First Action 1920 Final Action
AOAC Official Method 920.112 Gelatin in Cream First Action 1920 Final Action
AOAC Official Method 920.122 Cheese Collection of Samples Procedure First Action 1920
AOAC Official Method 920.169 Fiber (Crude) in Spices First Action 1920 Final Action
AOAC Official Method 920.111 Fat in Cream First Action 1920 Final Action
AOAC Official Method 920.146 Ginger Extract First Action 1920
AO 136-B s. 1985 Standard for Soluble Coffee with Added Carbohydrates
AOAC Official Method 921.07 Total Aldehydes in Orange Oil Kleber Method First Action 1921 Final Action
AOAC Official Method 920.92 Acidity (Total) of Roasted Coffee First Action 1920 Final Action
ANNATTO EXTRACT (SOLVENT-EXTRACTED NORBIXIN)-胭脂树橙提取物(降红木素6号溶剂油萃取)
AOAC Official Method 920.189 Sucrose in Maple Products First Action 1920 Final Action
AOAC Official Method 920.91 Roasted Coffee Preparation of Test Sample First Action 1920
AOAC Official Method 920.177 Ether Extract of Confectionery First Action 1920
AOAC Official Method 920.78 Index of Refraction of Cacao Fat First Action 1920 Final Action
AOAC Official Method 922.08 Hypochlorites and Chloramines in Milk Colorimetric Method First Action 1922
AOAC Official Method 921.02 Manganese in Plants Colorimetric Method First Action 1921 Final Action
AOAC Official Method 920.113 Preservatives in Cream First Action 1920 Final Action
AOAC Official Method 920.101 Starch in Roasted Coffee First Action 1920 Final Action
AOAC Official Method 920.67 Ash of Wines First Action 1920 Final Action
AOAC Official Method 920.52 Dextrin in Beer First Action 1920 Final Action
AOAC Official Method 920.100 Ash in Tea First Action 1920 Final Action
AOAC Official Method 909.02 Benzoic Acid in Almond Extract First Action 1909 Final Action 1992
AOAC Official Method 920.10 Sulfur in Plants Sodium Peroxide Method First Action 1920 Final Action
AOAC Official Method 920.125 Examination of Fat in Cheese First Action 1920 Final Action
AOAC Official Method 909.01 Glycerol in Lemon, Lime and Orange Extracts First Action 1909 Final Action 1966
AOAC Official Method 920.114 Color Additives in Cream First Action 1920 Final Action
Aluminium Lakes Of Colouring Matters(General Specifications)铝淀染料
AOAC Official Method 920.79 Reichert-Meissl and Polenske Values of Cacao Fat First Action 1920 Final Action
AOAC Official Method 920.65 Sucrose in Wine First Action 1920 Final Action
AOAC Official Method 920.153 Ash of Meat First Action 1920 Final Action
AOAC Official Method 920.64 Sugars (Reducing) in Wines First Action 1920 Final Action
AOAC Official Method 920.139 Sucrose in Lemon, Orange, and Lime Extracts First Action 1920 Final Action
AOAC Official Method 920.50 Specific Gravity of Beer Pycnometer Method First Action 1920 Final Action
AOAC Official Method 920.90 Roasted Coffee Macroscopic Examination Procedure
AOAC Official Method 920.77 Melting Point of Cacao Fat First Action 1920 Final Action
AOAC Official Method 910.01 Calcium in Plants Titrimetric Macro Method First Action 1910 Final Action
AOAC Official Method 896.01 Lactose in Milk
AOAC Official Method 920.29 Bordeaux Mixture with Lead Arsenate First Action 1920 Final Action
AOAC 993.10 Clostridium perfringens from Shellfish(贝类产品中产气荚膜梭菌的测定)
10_Schimpf
AOAC Official Method 892.01 Nitrogen(Ammoniacal and Nitrate) in Fertilizers
AOAC Official Method 920.102 Fiber (Crude) in Tea First Action 1920 Final Action
AOAC 992.23 燃烧法检测谷物、油籽中粗蛋白质
AOAC Official Method 910.02 Benzoic Acid in Food Qualitative Tests First Action 1910 Final Action
AIB 国标 统一检查标准 前提程序和食品安全计划
AOAC Official Method 920.51 Sugars (Reducing) in Beer First Action 1920 Final Action
AOAC Official Method 920.120 Preservatives in Butter First Action 1920 Final Action
AOAC Official Method 920.28 Bordeaux Mixture with Paris Green First Action 1920 Final Action
AOAC Official Method 920.211 Strychnine in Liquid Drug Preparations First Action 1920 Final Action
AOAC Official Method 920.199 Calcium in Water Gravimetric Method First Action 1920 Final Action
AOAC Official Method 920.110 Lactose in Cream Gravimetric Method First Action 1920 Final Action
AOAC Official Method 920.198 Aluminum in Water Gravimetric Method First Action 1920 Final Action
AOAC Official Method 920.62 Extract of Wines First Action 1920 Final Action
AOAC Official Method 920.01 Nitrates in Fertilizers Detection Method First Action 1920 Final Action
AOAC Official Method 920.185 Maple Products Preparation of Test Sample Procedure
AOAC Official Method 920.49 Beer Preparation of Sample First Action 1920 Final Action
AOAC Appendix A Appendix AStandard Solutions and Reference Materials
AOAC Official Method 920.210 Methenamine in Tablets Titrimetric Method First Action 1920 Final Action
AOAC Official Method 920.200 Magnesium in Water Gravimetric Method First Action 1920 Final Action
AOAC Official Method 920.187 Ash of Maple Products First Action 1920
AOAC Official Method 920.175 Preparation of Test Sample First Action 1920 Final Action
AO 18 s. 2005 Philippine National Standards on Ethnic Food Products
05_Indyk
AOAC Appendix BLaboratory Safety
AO 152 s. 2004 Prescribing regulations for irradiated food
AOAC Official Method 920.186 Moisture or Solids in Maple Products First Action 1920 Final Action
AOAC Official Method 920.174 Acidity of Prepared Mustard Titrimetric Method First Action 1920 Final Action
AOAC Official Method 902.02 Sucrose in Vanilla Extract First Action 1902 Final Action
AOAC Official Method 920.171 Solids in Prepared Mustard Gravimetric Method First Action 1920 Final Action
AOAC 992.16
11_Huang
AOAC Official Method 920.148 Anise and Nutmeg Extracts First Action 1920
AOAC Official Method 920.197 Iron in Water First Action 1920 Final Action
AO 4-A s. 1995 Guidelines on Micronutrient Fortification of Processed Foods
AOAC Official Method 920.184 Sucrose in Honey First Action 1920 Final Action
AOAC Official Method 920.170 Prepared Mustard Preparation of Sample Procedure
AOAC Official Method 920.150 Alcohol in Fruit Products First Action 1920 Final Action
AOAC Official Method 920.137 Total Solids in Lemon,Orange, and Lime Extracts First Action 1920 Final Action
AOAC Official Method 920.118 Butter Examination of Fat First Action 1920 Final Action
ANSIUL 1026-2006 Standard for Electric Household Cooking and Food Serving Appliances
15_DeVries
ANSIASQ Z1.4-2008 Sampling Procedures and Tables for Inspection by Attributes
AO 88-A s. 1984 Regulatory Guidelines Concerning Food Additives
AOAC Official Method 920.149 Preparation of Fruit Test Sample
AOAC Official Method 920.131 Ash of Vanilla Extract First Action 1920 Final Action
aoac 2004.03
AOAC Official Method 920.117 Casein, Ash, and Salt in Butter First Action 1920 Final Action
AO 14 s. 1999 Regulations for the Licensing of Salt Manufacturers
AOAC Official Method 920.128 Alcohol in Vanilla Extract First Action 1920 Final Action
AOAC Official Method 920.107 Solids (Total) in Cream First Action 1920 Final Action
AOAC Official Method 920.116 Moisture in Butter
ANSIUL 763-2007 Standard for Motor-Operated Commercial Food Preparing Machines
AOAC Official Method 920.104 Water Extract of Tea First Action 1920 Final Action
AOAC Official Method 920.147 Peppermint, Spearmint, and Wintergreen Extracts First Action 1920
AOAC Official Method 920.126 Citric Acid in Cheese
AOAC Official Method 920.115 Sweetened Condensed Milk First Action 1920 Final Action
AOAC Official Method 920.108 Ash of Cream First Action 1920 Final Action
AOAC Official Method 915.03 Hydrocyanic Acid in Beans Titrimetric Methods First Action 1915 Final Action
AOAC Official Method 2003.09 Salmonella in Selected Foods BAX® Automated System First Action 2003
Amyloglucosidase From Aspergillus Niger, Var.(INS No. 1100)
AMYLOGLUCOSIDASE from ASPERGILLUS NIGER, var.-淀粉葡糖苷酶
Annex BD(Extracted from the MSC Certification equirements version 1.3)中英文版
AOAC Official Method 915.01 Chloride in Plants Volumetric Method I First Action 1915 Final Action
AOAC Official Method 900.01 Color Additives in Milk Qualitative Color Test First Action 1900 Final Action
AOAC Official Method 913.01 Soybean Flour in Meat Qualitative Test Procedure
AOAC Definition of Terms and Explanatory Notes
AOAC Official Method 897.02 Oil (Cottonseed) in Oils and Fats Halphen Test First Action 1897 Final Action
AOAC Official Method 2001.13 Vitamin A(Retinol)in Foods Liquid Chromatography First Action 2001
AOAC Official Method 920.103 Protein in Tea
AOAC Official Method 911.03 Strontium in Water Spectroscopic Method First Action 1911 Final Action
AOAC Official Mehtod 925.57 Constituents in Salt Method of Reporting Results Procedure
AOAC 991.14 食品中的大肠菌群和大肠杆菌的检测 再水化干膜法(中英文版)
AOAC 2003.08 选定乳制品中金黄色葡萄球菌的计数
Ammonium Alginate(INS No. 403)海藻酸铵
ALUMINIUM POWDER-铝粉
ANSIUL 982-2004 Standard for Motor-Operated Household Food Preparing Machines
AMMONIUM ALGINATE-海藻酸铵
Aluminium Potassium Sulfate(Potassium Alum; Potash Alum; Burnt Alum (Anhydrous); INS No. 522)硫酸铝钾(又名钾明矾)
Ammonia Solution(Ammonium Hydroxide, Strong Ammonia Solution, Aqueous Ammonia, INS No. 527 )氨水
ANISYL ACETONE-茴香酮
ALUMINIUM POTASSIUM SULFATE-硫酸铝钾
AOAC 990.12 英文版
Ammonium Carbonate(INS No. 503(i) )碳酸铵
ALGINIC ACID-海藻酸
AOAC 2003.07 选定预加工食品和加工食品中金黄色葡萄球菌的计数(中文版)
Aluminium Powder(CI Pigment Metal; CI (1975) No. 77000; INS No. 173)铝粉
AOAC Appendix ELaboratory Quality Assurance
AOAC 990.03 燃烧法检测饲料中粗蛋白质
AOAC Appendix C Reference Tables
AO 136-a s. 1985 Standard of Instant Coffee
ANNATTO EXTRACT (SOLVENT-EXTRACTED BIXIN)-胭脂树橙提取物(红木素6号溶剂油萃取)