BS ISO 24220:2020 2021

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

Published By	Publication Date	Number of Pages
BSI	2021	14

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Categories: 67.080.20 - Vegetables and derived products, BSI

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Description

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.

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PDF Pages	PDF Title
2	undefined
6	Foreword
7	Introduction
9	1 Scope 2 Normative references
10	3 Terms and definitions 4 Classification 5 Product requirements 5.1 Sensory requirements 5.1.1 Colour 5.1.2 Flavour 5.1.3 Texture 5.1.4 Appearance
11	5.1.5 Impurities 5.2 Physical and chemical requirements 5.3 Limits of microorganisms 5.4 Limits of food additives 5.5 Limits of heavy metals 5.6 Limits of pesticide residue
12	6 Sampling and test methods 6.1 Sampling 6.2 Sensory inspection 6.3 Inspection of physical and chemical indexes 6.4 Detection of microorganisms 7 Labelling, transport and storage

Additional information

Status	Definitive
Pages	14
Publication Date	2021-01-08
ISBN	978 0 539 06440 7
Standard Number	BS ISO 24220:2020
Title	Pao cai (salted fermented vegetables). Specification and test methods
Identical National Standard Of	ISO 24220
Descriptors	Vegetables, Fermentation, Salts, Test methods, Specifications
Publisher	BSI
Committee	W/-
ICS Codes	67.080.20 - Vegetables and derived products

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BS ISO 24220:2020 2021

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