33.2.27A AOAC Official Method 2000.18 Fat Content of Raw.pdf
41.1.36A AOAC Official Method 994.14 Isolated trans Unsaturated.pdf
32.2.02A AOAC Official Method 996.01 Fat(Total,Saturated.pdf
41.1.49 AOAC Official Method 871.01 Oil(Peanut) in Oils and Fats.pdf
41.1.65 AOAC Official Method 993.18 Mono-and Diglycerides in Fats.pdf
41.1.66 AOAC Official Method 993.24 Triglycerides.pdf
41.1.67 AOAC Official Method 993.25 Polymerized Triglycerides.pdf
41.1.69 AOAC Official Method 999.02 Oil in Oilseeds.pdf
49.2.09AOAC 998.03 aflatoxins in peanuts.pdf
49.2.15AOAC 993.17 aflatoxins in corn and peanuts.pdf
45.4.14 AOAC Official Method 2001.10 Determination of Isoflavones.pdf
AMAMFSIs0025动植物油脂——残存工业己烷含量的测定.pdf
AMAMFSIs0029动植物油脂——罗维邦德色度的测定.pdf
AOAC 871.01 Oil (peanut) in oilsand Fats.pdf
AOAC 893.01 Oil (Sesame) in Oils and Fats(油和脂肪中（芝麻）油含量的测定).pdf
AOAC 993.07 salmonella in cocoa and chocolate.pdf
AOAC 992.23 燃烧法检测谷物、油籽中粗蛋白质.pdf
AOAC 993.20 iodine value of fats and oils.pdf
AOAC 994.02 led in edible oils and fats.pdf
AOAC 994.10 cholesterol in foods.pdf
AOAC 2001.11 protein (crude) in animal feed,forage(plant tissue),grain,and oilseeds.pdf
AOAC3-25 1997油脂溶点测定法-开口毛细管法SMP.PDF
AOAC49.2.15薄层色谱法测定坚果油中的气味组分.pdf
AOAC18-90 1997茴香胺值p-Anisidine Value.PDF