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Normas BSI – AENOR
20/30402407 DC

20/30402407 DC

BS ISO 24220. Paocai (salted fermented vegetables). Specification and test methods

Fecha:
2020-01-10 /Definitive
Comité:
AW/21
Equivalencias internacionales:

ISO/DIS 24220

Resumen:

This international standard describes the categories of PAOCAI (salted fermented vegetables), specifies the sensory, physical and chemical, safety, as well as labelling, transport and storage requirements of PAOCAI, and describes the corresponding test methods.

This international standard applies to vegetable products made of vegetables as main raw materials through soaking fermentation with added salt or saline solution for human consumption.

Keywords:
Vegetables, Fermentation, Salts, Test methods, Specifications
23,24
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