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動植物油脂——殘存工業己烷含量的測定.pdf
AMAMFSIs0029動植物油脂——羅維邦德色度的測定.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）油含量的測定).pdf
AOAC 993.07 salmonella in cocoa and chocolate.pdf
AOAC 992.23 燃燒法檢測谷物、油籽中粗蛋白質.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油脂溶點測定法-開口毛細管法SMP.PDF
AOAC49.2.15薄層色譜法測定堅果油中的氣味組分.pdf
AOAC18-90 1997茴香胺值p-Anisidine Value.PDF