酵液 蔬菜 标准查询与下载
共找到 150 条与 酵液 蔬菜 相关的标准，共 10 页
以新鲜蔬菜为原料，加入盐和（或）其他调味料，经微生物发酵制成的制品。我国发酵蔬菜历史悠久，自公元前3世纪就已有发酵蔬菜的生产。各种白菜、卷心菜、甜菜、萝卜、黄瓜、芹菜、青番茄、辣椒、青豆、菜豆等都可用于生产发酵蔬菜，并可根据市场需求，将发酵蔬菜制成酸味、酸甜味、酸辣味、麻辣味等不同风味的蔬菜产品
fermented vegetables
本文件规定了发酵蔬菜调料的术语和定义、要求、检验方法、检验规则、标签、标志、包装、贮存和保质期。 本文件适用于以食用盐、白砂糖、味精等调味料为主要原料，辅以发酵蔬菜，经混合、干燥加工而成的固态复合调味料
Fermented vegetable seasoner
Unfermented vegetable juices
本文件规定了发酵蔬菜的术语与定义、质量安全要求、检验规则、标签、包装等。 本文件适用于预制菜的发酵蔬菜产品，不适用于散装的发酵蔬菜产品
Safety and hygiene requirements for pickled vegetable
Salted and fermented vegetables. General specifications
Pao cai (salted fermented vegetables). Specification and test methods
This document specifies the categories of pao cai (salted fermented vegetables) and its requirements, including sensory, physical and chemical, safety
Pao cai (salted fermented vegetables) — Specification and test methods
Pao cai (salted fermented vegetables) — Specification and test methods
Salted and fermented vegetables. General specifications
Przedmiotem niniejszego arkusza normy jest oznaczanie liczby dro?d?y i ple?ni w 1 g lub 1 ml przetworów owocowych, warzywnych i warzywno-mi?snych
Fruits, vegetables and vegetable-meat products Methods of microbiological analyses Enumeration of yeasts and moulds
BS ISO 24220. Paocai (salted fermented vegetables). Specification and test methods
이 표준은 신선한 과실 또는 채소를 주원료로 하여 이를 파쇄, 착즙 등의 공정을 거쳐 제조
Concentrated fruit and/or vegetable juice
Fresh vegetables-leafy vegetables
Fruit and vegetable fermented juice
Canned vegetables STEWED VEGETABLES
