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AOAC 920.111-1920(1997), Fat in cream
AOAC Official Method
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AOAC 930.15-1930(1999), Loss on drying (Moisture) for feeds (at
The files are in electronic format(PDF/DOC/DOCX) and will be sent to your email within 24 hours. Test Method:AOAC 930.15-1930(1999) Title:Loss on...
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AOAC 930.16-1930, Free tartaric acid in baking powders. Direct d
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AOAC 930.17-1930, Color (artificial) in distilled liquors
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AOAC 930.19-1930, Wines. Physical examination procedure
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AOAC 930.20-1930, Crude fiber in cacao products
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AOAC 930.20-1930, Crude fiber in cacao products
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AOAC 930.21-1930, Critical temperature of dissolution of fat in
The files are in electronic format(PDF/DOC/DOCX) and will be sent to your email within 24 hours. Test Method:AOAC 930.21-1930 Title:Critical...
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AOAC 930.21-1930, Critical temperature of dissolution of fat in
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AOAC 930.22-1930, Ash of bread
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AOAC 930.23-1976, Chloride in ash of bread as sodium chloride
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