CBPL methods do not include proprietary information such as ASTM Standards.
Preparations of vegetables, fruit, nuts or other parts of plants
20-01
Acidity (Titratable) of Fruit Products (AOAC 942.15)
20-02
Acetic Acid Analysis By High-Performance Liquid Chromatography
20-03
Canned Vegetables: Sample Preparation (AOAC 945.68)
20-04
Canned Vegetables: Drained Weight (AOAC 968.30)
20-05
Solids (Soluble) in Fruits and Fruit Product: Refractometer Method (AOAC 932.12)
20-06
Solids (Soluble) in Citrus Fruit Juices: Refractometer Method (AOAC 983.17)
20-07
Alcohol in Flavor: Gas Chromatographic Method (AOAC 973.23)
20-08
Fruit Juices and Fruit Syrups: Identity and Degree of Concentration
20-09
Acetic Acid in Vegetables, Fruit, Nuts and Other Parts of Plants (AOAC 930.35)
20-10
Sample Preparation for Determination of Percent Acetic Acid in Prepared/Preserved Products by Vinegar or Acetic Acid