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Misura la capacità di tampone di una salamoia, o di altra soluzione impiegata per la lavorazione delle olive da tavola. Si tratta di acidi organici salificati, determinabili mediante titolazione con soluzione di acido cloridrico fino a raggiungere pH 2,6. Si esprime come normalità.
Last Posts
IOC and ENA Meknès strengthen partnership in olive research and education
The International Olive Council (IOC) and the National School of Agriculture of Meknès (ENA Meknès) signed a Memorandum of Understanding on 3 November to reinforce cooperation in olive research, education and technical...
This week on OHIS
MADRID, SPAIN / 04.11.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Two recent studies strengthen scientific evidence supporting the Mediterranean diet in...
IOC and IRESA strengthen cooperation in olive research and training
The International Olive Council (IOC) and the Institution of Agricultural Research and Higher Education of Tunisia (IRESA; Institution de la Recherche et de l’Enseignement Supérieur Agricoles) Tunisia signed a Memorandum...
