{"id":409145,"date":"2024-10-20T05:34:10","date_gmt":"2024-10-20T05:34:10","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-207162022\/"},"modified":"2024-10-26T10:12:01","modified_gmt":"2024-10-26T10:12:01","slug":"bs-iso-207162022","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-207162022\/","title":{"rendered":"BS ISO 20716:2022"},"content":{"rendered":"
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
---|---|---|---|---|---|---|---|
2<\/td>\n | National foreword <\/td>\n<\/tr>\n | ||||||
6<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
7<\/td>\n | Introduction <\/td>\n<\/tr>\n | ||||||
9<\/td>\n | 1 \u200bScope 2 \u200bNormative references 3 \u200bTerms and definitions <\/td>\n<\/tr>\n | ||||||
10<\/td>\n | 4 \u200bRequirements 4.1 \u200bGeneral requirements 4.2 \u200bManufacturing requirements 4.2.1 \u200bHarvest 4.2.2 \u200bWithering 4.2.3 \u200bTumbling and aeration 4.2.4 \u200bEnzyme inactivation 4.2.5 \u200bShaping <\/td>\n<\/tr>\n | ||||||
11<\/td>\n | 4.2.6 \u200bDrying 4.3 \u200bSensory analysis 4.4 \u200bChemical requirements 5 \u200bSampling 6 \u200bPacking, storage and marking 6.1 \u200bPacking <\/td>\n<\/tr>\n | ||||||
12<\/td>\n | 6.2 \u200bStorage <\/td>\n<\/tr>\n | ||||||
13<\/td>\n | Annex A (informative) Typical manufacturing process of oolong tea <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Oolong tea. Definition and basic requirements<\/b><\/p>\n |