Atributo negativo del aceite de oliva virgen. Flavor característico del aceite obtenido de aceitunas amontonadas o almacenadas en condiciones tales que se encuentran en un avanzado grado de fermentación anaerobia o del aceite que ha permanecido en contacto con lodos de decantación que hayan sufrido asimismo un proceso de fermentación anaerobia, en trujales y depósitos.
The Republic of Azerbaijan joins the IOC
MADRID, SPAIN / 03.05.2024
The country is the Organization’s 21st member The IOC’s Council of Members approved the decision of accession of the Republic of Azerbaijan on October 23, 2022, on the occasion of its 116th session. Azerbaijan, which has...
This week on OHIS
MADRID, SPAIN / 03.05.2024
The Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Hypertension (HTN) is one of the most prevalent chronic diseases and causes of death globally, affecting...