Status : Published
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Abstract

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

  • Status
     : Published
    Publication date
     : 2020-12
    Stage
    : International Standard published [60.60]
  • Edition
     : 1
    Number of pages
     : 4
  • Technical Committee :
    ISO/TC 34/SC 3
    ICS :
    67.080.20 
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Life cycle

Sustainable Development Goals

This standard contributes to the following Sustainable Development Goals

3
Good Health and Well-being
9
Industry, Innovation and Infrastructure

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