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.
Status: PublishedPublication date: 2020-12
Edition: 1Number of pages: 4
Technical Committee: ISO/TC 34/SC 3 Fruits and vegetables and their derived products
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