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AOAC 950.74-1950, Martius Yellow in Color Additives - Titrimetic
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AOAC 968.21-1980, Malvidin glucosides in grape juice. Paper chro
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AOAC 920.111-1920(1997), Fat in cream
AOAC Official Method
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AOAC 945.28-1945, Ash of brewing sugars and syrups
The files are in electronic format(PDF/DOC/DOCX) and will be sent to your email within 24 hours. Test Method:AOAC 945.28-1945 Title:Ash of brewing...
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AOAC 945.29-1945, Sugars (total reducing) in brewing sugars and
The files are in electronic format(PDF/DOC/DOCX) and will be sent to your email within 24 hours. Test Method:AOAC 945.29-1945 Title:Sugars (total...
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AOAC 945.30-1945, Characteristics of wort
The files are in electronic format(PDF/DOC/DOCX) and will be sent to your email within 24 hours. Test Method:AOAC 945.30-1945 Title:Characteristics...
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AOAC 945.31-1965, Solids (total) in liquid and pressed yeast. Al
The files are in electronic format(PDF/DOC/DOCX) and will be sent to your email within 24 hours. Test Method:AOAC 945.31-1965 Title:Solids (total) in...
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AOAC 945.32-1960, Characteristics of brewers' grains
The files are in electronic format(PDF/DOC/DOCX) and will be sent to your email within 24 hours. Test Method:AOAC 945.32-1960 Title:Characteristics...
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AOAC 945.33-1988, Citric and malic acids in wines
The files are in electronic format(PDF/DOC/DOCX) and will be sent to your email within 24 hours. Test Method:AOAC 945.33-1988 Title:Citric and malic...
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AOAC 945.33-1988, Citric and malic acids in wines
The files are in electronic format(PDF/DOC/DOCX) and will be sent to your email within 24 hours. Test Method:AOAC 945.33-1988 Title:Citric and malic...
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AOAC 945.34-1945, Fat (milk) in milk chocolate
The files are in electronic format(PDF/DOC/DOCX) and will be sent to your email within 24 hours. Test Method:AOAC 945.34-1945 Title:Fat (milk) in...
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AOAC 945.35-1975, Theobromine in cacao products
The files are in electronic format(PDF/DOC/DOCX) and will be sent to your email within 24 hours. Test Method:AOAC 945.35-1975 Title:Theobromine in...
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AOAC 945.36-1945, Unsaponifiable residue of flour
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