International Standard
ISO 24220:2020
Pao cai (salted fermented vegetables) — Specification and test methods
Reference number
ISO 24220:2020
Edition 1
2020-12
© ISO 2024
International Standard
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Published (Edition 1, 2020)

ISO 24220:2020

Format
Language
CHF 42
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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 
  • RSS updates

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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