KS H 6021-2009
Seasoned jeotgal(Fermented and seasoned fishery products)

Standard No.

KS H 6021-2009

Release Date

2009

Published By

Korean Agency for Technology and Standards (KATS)

Status

Withdraw

Replace By

KS H 6021-2019

Latest

KS H 6021-2019

Replace

KS H 6021-2007

Scope

This standard is made by adding salt to the flesh, eggs, intestines, etc. of fish, shellfish and molluscs and fermenting and maturing them.

KS H 6021-2009 history

• 2019 KS H 6021-2019 Seasoned jeotgal(Fermented and seasoned fishery products)
• 2009 KS H 6021-2009 Seasoned jeotgal(Fermented and seasoned fishery products)
• 1994 KS H 6021-1994 Seasoned joetkal(salted,fermented and seasoned seafoods)