Resumen
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.
Informaciones generales
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Estado: PublicadoFecha de publicación: 2020-12Etapa: Norma Internacional publicada [60.60]
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Edición: 1Número de páginas: 4
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Comité Técnico :ISO/TC 34/SC 3ICS :67.080.20
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