Acción y efecto de envasar. Su objetivo es conservar el producto durante la comercialización, manteniendo sus características químicas y organolépticas estables durante el periodo de comercialización.
Las condiciones mínimas que debe reunir son: peso correcto, buena apariencia, uniformidad de tamaño, buenas características organolépticas y salmuera incolora en los envases transparentes.
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...