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BSI BS ISO 24220:2020

Pao cai (salted fermented vegetables). Specification and test methods
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BSI BS ISO 24220:2020

Pao cai (salted fermented vegetables). Specification and test methods

PUBLISH DATE 2021
PAGES 14
BSI BS ISO 24220:2020

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.

SDO BSI: British Standards Institution
Document Number ISO 24220
Publication Date Jan. 8, 2021
Language en - English
Page Count
Revision Level
Supercedes
Committee W/-
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