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标准名称 发布日期 实施日期 收藏

AOAC Official Method 920.155 Meat Extracts and Similar Products First Action 1920 Final Action

AOAC Official Method 920.32 Sulfur (Thiosulfate) in Lime Sulfur Solutions and Dry Lime Sulfur Titrimetric Method First Action 1920 Final Action

AOAC Official Method 920.120 Preservatives in Butter First Action 1920 Final Action

AOAC Official Method 920.188 Polarization of Maple Products First Action 1920 Final Action

AOAC Official Method 920.24 Copper in Copper Carbonate Pesticide Formulations First Action 1920 Final Action Surplus 1965

AOAC Official Method 920.196 Aluminum and Iron in Water Gravimetric Method First Action 1920 Final Action

AOAC Official Method 920.148 Anise and Nutmeg Extracts First Action 1920

AOAC Official Method 920.192 Winton Lead Number of Maple Products First Action 1920 Final Action Repealed 2000

AOAC Official Method 920.163 Fats (Foreign) Containing Tristearin in Lard Melting Point Method First Action 1920 Final Action 1989

AOAC Official Method 920.127 Specific Gravity of Vanilla Extract Pycnometer Method First Action 1920 Final Action

AOAC Official Method 920.186 Moisture or Solids in Maple Products First Action 1920 Final Action

AOAC Official Method 920.147 Peppermint, Spearmint, and Wintergreen Extracts First Action 1920

AOAC Official Method 920.143 Pinene in Lemon and Orange Oils Qualitative Test First Action 1920 Final Action

AOAC Official Method 920.172 Ether Extract of Prepared Mustard Gravimetric Method First Action 1920 Final Action

AOAC Official Method 920.31 Sulfur (Soluble) in Lime Sulfur Solutions and Dry Lime Sulfur Gravimetric Method First Action 1920 Final Action

AOAC Official Method 920.56 Specific Gravity of Wines Pycnometer Method First Action 1920 Final Action

AOAC Official Method 920.140 Specific Gravity of Lemon and Orange Oils Pycnometer Method First Action 1920 Final Action

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

AOAC Official Method 920.107 Solids (Total) in Cream First Action 1920 Final Action

AOAC Official Method 920.156 Melting Point of Fats and Fatty Acids Wiley Method First Action 1920 Final Action

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