KS H 6022-2011
Fermented anchovy sauce

Standard No.

KS H 6022-2011

Release Date

2011

Published By

Korean Agency for Technology and Standards (KATS)

Status

Withdraw

Replace By

KS H 6022-2016

Latest

KS H 6022-2021

Replace

KS H 6022-2009

Scope

This standard is made by washing and salting anchovies, fermenting and maturing them, and then filtering the supernatant or diluting it.

KS H 6022-2011 history

• 2021 KS H 6022-2021 Fermented anchovy sauce
• 2016 KS H 6022-2016 Fermented anchovy sauce
• 2011 KS H 6022-2011 Fermented anchovy sauce
• 0000 KS H 6022-2009