Carboidrati presenti nelle olive, possono essere assimilati dai microrganismi che si sviluppano nel corso della fermentazione di olive o altri prodotti.
Countdown to Pakistan’s accession to the IOC
Madrid / 27.05.2022
The IOC was pleased to welcome a delegation from Pakistan to headquarters on 9 May 2022. The delegation was composed of the following representatives: Dr Khair Muhammad Kakar (Director General, Oilseeds Department, Ministry...
Labelling: the international conference on video
Madrid / 26.05.2022
THE IOC AND QVEXTRA! GATHER THE INTERNATIONAL OLIVE SECTOR, THE SCIENTIFIC COMMUNITY AND KEY EU DECISION-MAKERS TO DEFINE A ROADMAP FOR NUTRITION AND HEALTH LABELLING FOR VIRGIN OLIVE OILS. The IOC and the QvExtra!...