KS H 2020-2012
Fruit and/or vegetable puree or paste

Standard No.

KS H 2020-2012

Release Date

2012

Published By

Korean Agency for Technology and Standards (KATS)

Status

Be replaced

Replace By

KS H 2020-2021

Latest

KS H 2020-2022

Replace

KS H 2020-2007

Scope

This standard uses fresh fruits or vegetables as the main ingredient and is manufactured through processes such as crushing and sorting.

KS H 2020-2012 history

• 2022 KS H 2020-2022 Fruit and/or vegetable puree or paste
• 2021 KS H 2020-2021 Fruit and/or vegetable puree or paste
• 2012 KS H 2020-2012 Fruit and/or vegetable puree or paste
• 0000 KS H 2020-2007