Abstract Preview
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.
General information
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Status : PublishedPublication date : 2020-12
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Edition : 1Number of pages : 4
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- ICS :
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Vegetables and derived products
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Life cycle
A standard is reviewed every 5 years
Revisions / Corrigenda
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ISO 24220:2020
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