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El microorganismo más termorresistente de los que pueden desarrollarse y alterar un producto. Su curva de destrucción térmica se debe utilizar, para fijar el tratamiento térmico de esterilización o pasterización más adecuado para cada producto. En el caso de la aceituna se toma a las bacterias propiónicas cuya ecuación para los tiempos de destrucción térmica se define por una temperatura de referencia de 62,4º C y una pendiente “z” de 5,25.
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The Mediterranean diet is good for bone health
Madrid / 19.01.2021
Olive oil prices – January 2021
Madrid / 14.01.2021
To contribute to our readers knowledge on international market matters, the Executive Secretariat publishes a monthly report on changes in producer prices of extra virgin olive oil, refined olive oil and refined olive pomace...
Mario Solinas Quality Award 2021
Madrid / 12.01.2021
The rules for the Mario Solinas Quality Award, the international competition for extra virgin olive oils, can be found here:...
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