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(EU) No 1126/2014 amending Annexes II, III and V to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum residue levels for asulam, cyanamide, dicloran, flumioxazin, flupyrsulfuron-methyl, picolinafen and propisochl
AOAC Official Method 945.94 Mold in Ground Spices Howard Mold Count First Action 1945 Final Action 1974
AOAC Official Method 971.26 Color (Extractable) in Spices Spectrophotometric Method First Action 1971 Final Action 1980
AOAC Official Method 973.13 Benfluralin or Trifluralin in Pesticide Formulations Ultraviolet Spectroscopic Method First Action 1973 Final Action 1975
AOAC Official Method 965.40 Filth in Spices Flotation Method First Action 1965
EPA Method 218.7: Determination Of Hexavalent Chromium In Drinking Water By Ion Chromatography With Post-Column Derivatization And Uv–Visible Spectroscopic Detection(Version 1.0,November 2011)
AOAC Official Method 941.11 Moisture in Spices First Action 1941 Final Action 1965 Repealed First Action 1987
2004/334/EC authorising the placing on the market of yellow fat spreads, milk type products, yoghurt type products, and spicy sauces with added phytosterols/phytostanols as novel foods or novel food ingredients under Regulation (EC) No 258/97 of the Europ
AOAC Official Method 969.29 Ethylene Dichloride and Trichloroethylene in Spice Oleoresins Gas Chromatographic Method First Action 1969 Final Action 1971
AOAC Official Method 992.10 Light Filth from Fish Products Containing Spice Flotation Method First Action 1992 Final Action 1996
AOAC Official Method 976.03 Picloram and 2,4-D in Pesticide Formulations Liquid Chromatographic Method First Action 1976 Final Action 1978
AOAC Official Method 968.46 Meprobamate in Drugs Infrared Spectroscopic Method First Action 1968 Final Action 1970
AOAC Official Method 979.15 Identification of Canned Pacific Salmon Microscopic Method First Action 1979 Final Action 1980
AOAC Official Method 966.11 Mineral Oil in Baked Products Infrared Spectroscopic Method First Action 1966 Final Action 1997
AOAC Official Method 920.88 Green Coffee Macroscopic Examination Procedure
AOAC Official Method 975.18 Protein in Milk Mid-Infrared Spectroscopic Method First Action 1975
AOAC Official Method 989.03 Fiber (Acid Detergent) and Protein (Crude) in Forages Near-Infrared Reflectance Spectroscopic Method First Action 1989 Final Action
AOAC Official Method 920.169 Fiber (Crude) in Spices First Action 1920 Final Action
AOAC Official Method 968.45 Phenaglycodol in Drugs Infrared Spectroscopic Method First Action 1968 Final Action 1970 Surplus 2001
AOAC Official Method 968.49 Chlortetracycline in Feeds Microscopic Test First Action 1968 Final Action 1969
AOAC Official Method 960.13 DDT in Pesticide Formulations Infrared Spectroscopic Method First Action 1960 Final Action 1961
AOAC Official Method 964.07 Microscopy of Animal Feed Basic Microscopic Examination First Action 1964 Final Action 1965
AOAC Official Method 940.29 Methylene Chloride Extract (Volatile and Nonvolatile) of Spices Gravimetric Method First Action 1940 Final Action
AOAC Official Method 960.33 Gums in Ice Cream and Frozen Desserts Infrared Spectroscopic Method First Action 1960 Final Action
AOAC Official Method 991.10 Cholinesterase Activity in Whole Blood Enzymatic–Spectroscopic Method First Action 1991 Final Action 1995
AOAC Official Method 916.01 Adulterants in Spices Microscopic Examination Method Procedure
AOAC Official Method 981.21 Light Filth in Ground Allspice Flotation Method First Action 1981 Final Action 1989
AOAC Official Method 991.37 Light Filth from Fish Paste and Sauce (Bagoong) Not Containing Spice Flotation Method First Action 1991 Final Action 1996
AOAC Official Method 911.03 Strontium in Water Spectroscopic Method First Action 1911 Final Action
AOAC Official Method 920.167 Copper-Reducing Substances in Spices Direct Acid Hydrolysis Method First Action 1920 Final Action
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