ISO-24220 › Pao cai (salted fermented vegetables) - Specification and test methods

ISO-24220 - 1ST EDITION - CURRENT


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This document specifies the categories of pao cai (salted fermented vegetables) and its requirements, including sensory, physical and chemical, safety, labelling, transport and storage. It also describes the corresponding test methods.

This document does not apply to kimchi.

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67.080.20 (Vegetables and derived products Including tomato concentrates, ketchup, etc.)

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Document Number

ISO 24220:2020

Revision Level

1ST EDITION

Status

Current

Publication Date

Dec. 1, 2020

Committee Number

ISO/TC 34/SC 3