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AOAC Official Method 950.39 Iron in Macaroni Products First Action 1950 Final Action
02-11
AOAC Official Method 945.45 Unsaponifiable Residue of Macaroni Products First Action 1945 Final Action
02-10
AOAC Official Method 930.27 Lipid and Lipid Phosphorus in Macaroni Products First Action 1930 Final Action
01-27
AOAC Official Method 930.25 Protein in Macaroni Products First Action 1930 Final Action
01-27
AOAC Official Method 930.24 Fiber (Crude) in Macaroni Products First Action 1930 Final Action
01-27
AOAC Official Method 929.11 Mercurous Iodide in Tablets Titrimetric Method First Action 1929 Final Action
01-27
AOAC Official Method 926.07 Solids (Total) and Moisture in Macaroni Products First Action 1926 Final Action
01-27
AOAC Official Method 926.06 Macaroni Products Preparation of Samples First Action 1926 Final Action
01-27
DB13/T 1133-2009 盐碱地能源甜高梁生产技术规程
01-24
AOAC Official Method 920.155 Meat Extracts and Similar Products First Action 1920 Final Action
01-21
AOAC Official Method 920.152 Protein in Fruit Products Kjeldahl Method First Action 1920 Final Action
01-21
AOAC Official Method 920.34 Lime Sulfur Solutions and Dry Lime Sulfur First Action 1920 Final Action
01-20
AOAC Official Method 920.91 Roasted Coffee Preparation of Test Sample First Action 1920
01-19
AOAC Official Method 920.112 Gelatin in Cream First Action 1920 Final Action
01-19
DB3302/T 073-2008 中熟晚粳“宁88”年糕专用稻生产技术规程
12-17
DB34/T 1046-2009 餐饮企业计量规范
12-15
DB34/T 1045-2009 旅游团队用餐服务规范
12-15
DB34/T 1044-2009 旅游星级餐馆厨房规范
12-15
DB510603/T 06-2010 米线
12-15
SN/T 2518-2010 贝类食品中食源性病毒检测方法纳米磁珠-基因芯片法
12-13

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