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AOAC 948.12-2002, Moisture in cheese. Method II (rapid screening
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AOAC 920.93-1920, Ash of roasted coffee
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AOAC 932.27-1932, Santonin in santonica (levant worm seed). Dini
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AOAC 920.111-1920(1997), Fat in cream
AOAC Official Method
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AOAC 2008.06-2008, Moisture and fat in meats. Microwave and nucl
The files are in electronic format(PDF/DOC/DOCX) and will be sent to your email within 24 hours. Test Method:AOAC 2008.06-2008 Title:Moisture and fat...
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AOAC 2008.07-2008, Coenzyme Q10 content in raw materials and die
The files are in electronic format(PDF/DOC/DOCX) and will be sent to your email within 24 hours. Test Method:AOAC 2008.07-2008 Title:Coenzyme Q10...
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AOAC 2008.08-2008, Decoquinate in animal feeds. Liquid chromatog
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AOAC 2008.08-2008, Decoquinate in animal feeds. Liquid chromatog
The files are in electronic format(PDF/DOC/DOCX) and will be sent to your email within 24 hours. Test Method:AOAC 2008.08-2008 Title:Decoquinate in...
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AOAC 2008.09-2008, Oxytetracycline/oxytetracycline hydrochloride
The files are in electronic format(PDF/DOC/DOCX) and will be sent to your email within 24 hours. Test Method:AOAC 2008.09-2008...
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AOAC 2008.10-2008, Automated enumeration of total viable count i
The files are in electronic format(PDF/DOC/DOCX) and will be sent to your email within 24 hours. Test Method:AOAC 2008.10-2008 Title:Automated...
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AOAC 2008.11-2008, Aconitum alkaloids in dietary supplements and
The files are in electronic format(PDF/DOC/DOCX) and will be sent to your email within 24 hours. Test Method:AOAC 2008.11-2008 Title:Aconitum...
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AOAC 2009.01-2009, Total dietary fiber in foods. Enzymatic-gravi
The files are in electronic format(PDF/DOC/DOCX) and will be sent to your email within 24 hours. Test Method:AOAC 2009.01-2009 Title:Total dietary...
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AOAC 2009.01-2012 Total dietary fiber in foods. Enzymatic-gravim
The files are in electronic format PDF (Networkable/Copy/Paste) (English) and will be sent to your email in hours. Standard Title: Total dietary...
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AOAC 2009.02-2009, Automated enumeration of escherichia coli in
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