T/YNGCH 002-2022 Active Group standards

T/YNGCH 002-2022 Yunnan Pickled and Fermented Vegetable Raw Materials - Part 2: Heart-Shaped Mustard Greens

T/YNGCH 002-2022

Publish Date: 2023-02-01 Implement Date: 2023-02-07 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/YNGCH 002-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Vegetables and their products

Publish Date: 2023-02-01

Implement Date: 2023-02-07

Scope

Scope: This document specifies the terms and definitions, technical requirements, inspection methods, inspection rules, transportation and storage of pak choi used as raw materials for pickled and fermented vegetables in Yunnan. This document is applicable to the selection of pak choi used as raw materials for pickled and fermented vegetables in Yunnan. Main technical content: It stipulates the harvest requirements, sensory requirements, physicochemical indicators, and hygiene indicators for pak choi, then prescribes the testing methods for these corresponding indicators, and finally sets forth the inspection rules, transportation, and storage requirements.