CBPL methods do not include proprietary information such as ASTM Standards.
Preparations of cereals, flour, starch or milk; bakers' wares
19-01
Reichert-Meissl and Polenske Values of Cacao Fat (AOAC 920.79)
19-02
Moisture in Cereal Adjuncts: Air Oven Method (103-104°C) (AOAC 945.15)
19-03
Moisture in Animal Feed Drying in Vacuo at 95-100°C (AOAC 934.01)
19-04
Fat in Flour: Acid Hydrolysis Method (AOAC 922.06)
19-05
Fat (Crude) or Ether Extract in Flour (AOAC 920.85)
19-06
Fat (Crude) or Ether Extract in Animal Feed (AOAC 920.39 C)
19-07
Identification of Pasta Containing Egg Whites by High-Performance Liquid Chromatography (HPLC)
19-08
Identification of Pasta Containing Egg Yolk by Capillary Gas Chromatography (GC)