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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.
Last Posts
Flavour Discovery in the Olive Oil World: Menus of Change, CIA-Harvard in collaboration with the IOC
The Menus of Change conference, part of a joint initiative of the IOC and the Culinary Institute of America (CIA), took place in Hyde Park, New York City, from 14 to 16 June 2022. Breakout session B2 was on ‘Olive Oil and...
VISITA DEL EMBAJADOR DEL REINO DE ARABIA SAUDITA AL COI
/ 27.06.2022
El 23 de junio de 2022, Abellatif Ghedira, Director Ejecutivo del Consejo Oleícola Internacional (COI), recibió a S.E. Azzam Abdulkarim Al Qaim, Embajador del Reino de Arabia Saudita en España, junto con el Director...
OLIVAE 129 IS LIVE
Amman / Madrid / 13.06.2022
Today we launch our latest publication, issue 129 of Olivae, the official magazine of the IOC. This year’s edition was first presented at the opening of an international seminar on Jordanian olive growing in Amman, Jordan,...
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