Proceso térmico aplicado a un nivel inferior al de 100 grados centígrados, durante un corto tiempo, enfriando después rápidamente los envases, con el fin de destruir los microorganismos que puedan alterar el producto, sin alterar la composición y cualidades del alimento.
This week on OHIS
MADRID, SPAIN / 26.04.2024
The Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Cardiovascular disease (CVD) and cancer are major global health problems caused by modifiable risk...
The IOC at the 16th edition of the international competition “QOCO, a trickle of oil on the plate”
The contest counts on the IOC’s institutional patronage “QOCO, a trickle of oil on the plate” is an international competition organized by the Municipality of Andria (Italy) and the national association Città...