1. AOAC. Method 932.12: Solid soluble in fruit and fruit product. Chapter 37. In: Official methods of analysis of the Association of Official Analytical Chemists. 19th ed. Gaithersburg: AOAC; 2012. p. 7.
2. AOAC. Method 942.15: Acidity (titrable) of fruit products. Chapter 37. In: Official methods of analysis of the Association of Official Analytical Chemists. 19th ed. Gaithersburg: AOAC; 2012. p. 10-1.
3. AOAC. Method 955.04: Protein in fruit product. Kjeldahl procedure. In: Official methods of analysis of the Association of Official Analytical Chemists. 19th ed. Gaithersburg: AOAC; 2012. p. 10.
4. AOAC. Method 981.2: pH of acidified food. Chapter 42. In: Official methods of analysis of the Association of Official Analytical Chemists. 19th ed. Gaithersburg: AOAC; 2012. p. 2-3.
5. AOAC. Method 985.29: Total dietary fiber in foods: Enzymatic-gravimetric method. Chapter 45. In: Official methods of analysis of the Association of Official Analytical Chemists. 19th ed. Gaithersburg: AOAC; 2012. p. 100-2.