ISO 24220:2020 PDF
Pao cai (salted fermented vegetables) — Specification and test methods
Pao cai (salted fermented vegetables) — Specification and test methods
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 4
- Дата публикации:
- 21 декабря 2020 г.
- Издание:
- ISO IS 24220 edition 1 version 1
- ICS:
- 67.080.20
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.
Abstract
Overview
ISO 24220:2020 is the international standard specifying the requirements for pao cai, a traditional salted fermented vegetable product. This standard defines the classification, sensory, physical, chemical, microbiological, and safety criteria for pao cai, along with detailed test methods to ensure product quality and safety. While pao cai shares similarities with other fermented vegetables, this document explicitly excludes kimchi from its scope.
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