20-01r1.doc AOAC 942.15 Acidity (Titratable) of Fruit Products
20-02d.doc Deactivated Acetic Acid Analysis by High-Performance Liquid Chromatography
20-03r1.doc AOAC 945.68 Canned Vegetables: Sample Preparation
20-04r1.doc AOAC 968.30 Canned Vegetables Drained Weight
20-05r1.doc AOAC 932.12 Solids (Soluble) in Fruits and Fruit Products Refractometer Method
20-06r1.doc AOAC 983.17 Solids (Soluble) in Citrus Fruit Juices Refractometer Method
20-07r1.doc AOAC 973.23 Alcohol in Flavors Gas Chromatographic Method
20-08r2.doc Fruit Juices and Fruit Syrups: Identity and Degree of Concentration
20-09r1.doc AOAC 930.35 Vinegars: Parts J, K, L [Acetic Acid in Vegetables, Fruit, Nuts, and Other Parts of Plants]
20-10r1.doc Sample Preparation for Determination of Percent Acetic Acid in Prepared/Preserved Products by Vinegar or Acetic Acid