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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.
Last Posts
THE IOC AND WOMEN IN OLIVE OIL
Jaen, Andalusia / 25.09.2021
On the invitation of the IOC, Eng. Nehaya Al-Muhaisen, the Chair of the Arab and Jordanian Olive Oil Women’s Network; Ms Sawsan Mrad, the Chair of the Tunisian Olive Oil Women’s Network; and Dr Imene Trabelsi,...
COMING SOON: NEWSLETTER 166
Madrid / 24.09.2021
IN THE NEXT ISSUE – WELCOME UZBEKISTAN: THE IOC’S 18TH MEMBER; QATAR SHOWS INTEREST IN THE IOC; OLIVAE 128: WELCOME URUGUAY; THOC BRINGS GREECE CLOSER TO THE IOC ; WORLD CATALOGUE OF OLIVE TREE VARIETIES; JORDAN AND...
JAEN REWARDS THE IOC
Jaen (Andalusia) / 23.09.2021
A panel of international experts has awarded the International Olive Council the 1st International Award City of Jaén for promoting the culture of olive growing in the world. The initiative, promoted by the municipality...
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