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Chapter 19

CBPL methods do not include proprietary information such as ASTM Standards.

 

CBPL Method Request

 

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)

Last modified: 
November 21, 2014