punto frío del envase

12.04.2019

Lugar del envase donde la evolución de la temperatura es menos favorable. En ese punto se debe determinar la temperatura utilizada en los cálculos que fijan el tratamiento térmico de esterilización o pasterización más adecuado para cada producto y envase.

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AGREEMENT IOC-FAO

MADRID / 03.08.2020

A new collaborative agreement was approved by the Council during the 111th session, this time between the IOC and the FAO. The key terms of this agreement are the joint planning, organising and coordinating of technical and...

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Agreement IOC-SupAgro Montpellier

MADRID / 01.08.2020

The IOC and the SupAgro Institute/UMR AGAP Montpellier have been working on olive genetic resources together for several years, including by providing expertise on the project to establish the world collection in Izmir and...

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Here is the new IOC updated agenda

MADRID / 29.07.2020

Due to the outbreak of covid-19 epidemic, and following the measures taken by the Spanish Government, we’ve had to update the agenda. Currently, many of the IOC’s activities continue mostly at a distance. The agenda...

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