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