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首頁(yè) > 標(biāo)準(zhǔn) > 國(guó)外標(biāo)準(zhǔn) > AOAC標(biāo)準(zhǔn)

AOAC Official Method 942.03 Zinc in Fertilizers Colorimetric Method First Action 1942 Final Action 1	300 k	2021-07-22
AOAC Official Method 942.04 Chlorophyll in Plants Spectrophotometric Method for Total Chlorophyll an	300 k	2021-07-22
AOAC Official Method 935.65 Lactose in Sugars and Syrups Chemical Methods First Action 1935 Final Ac	300 k	2021-07-22
AOAC Official Method 940.12 Ash of Cordials and Liqueurs First Action 1940 Final Action Surplus 1994	300 k	2021-07-22
AOAC Official Method 935.30 Extract of Malt First Action 1935 Final Action 1960	300 k	2021-07-22
AOAC Official Method 940.13 Phosphorus in Cordials and Liqueurs First Action 1940 Final Action Surp	300 k	2021-07-22
AOAC Official Method 935.31 Diastatic Power of Malt Titrimetric Method First Action 1935 Final Actio	300 k	2021-07-22
AOAC Official Method 940.17 Carbon Dioxide in Beer Manometric Method First Action 1940 Final Action	300 k	2021-07-22
AOAC Official Method 935.35 Viscosity (Apparent) of Acidulated Flour–Water Suspension MacMichael Vis	300 k	2021-07-22
AOAC Official Method 940.18 Chlorides in Beer First Action 1940 Final Action	300 k	2021-07-22
AOAC Official Method 935.36 Solids (Total) in Bread First Action 1935 Final Action	300 k	2021-07-22
AOAC Official Method 940.19 Acidity (Volatile) of Wines Exclusive of SO2 By Barium Hydroxide Treatme	300 k	2021-07-22
AOAC Official Method 935.37 Fat and Fat Number of Bread First Action 1935 Final Action	300 k	2021-07-22
AOAC Official Method 940.20 Sulfurous Acid in Wines First Action 1940 Final Action	300 k	2021-07-22
AOAC Official Method 935.38 Fat in Bread Acid Hydrolysis Method First Action 1935 Final Action	300 k	2021-07-22
AOAC Official Method 940.22 Fat Acidity—Flour First Action 1940 Final Action	300 k	2021-07-22
AOAC Official Method 935.39 Baked Products First Action 1935 Final Action	300 k	2021-07-22
AOAC Official Method 940.23 pH of Macaroni Products First Action 1940 Final Action	300 k	2021-07-22
AOAC Official Method 935.42 Ash of Cheese Gravimetric Method First Action 1935 Final Action	300 k	2021-07-22
AOAC Official Method 940.24 Gelatin in Cottage Cheese Qualitative Test First Action 1940 Final Actio	300 k	2021-07-22

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