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Punto della confezione in cui l’evoluzione della temperatura è meno favorevole. È in punto in base al quale va determinata la temperatura da impiegare nei calcoli che determinano il trattamento termico di sterilizzazione o pastorizzazione più adatto a un determinato prodotto e confezione.
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The IOC strengthens its cooperation with CSIC
MADRID, SPAIN / 12.09.2024
The two institutions will collaborate in the fields of training, research and technical cooperation The International Olive Council (IOC), through its Executive Director, Jaime Lillo, and the Spanish Higher Council for...
The IOC is hiring!
MADRID, SPAIN / 11.09.2024
The application deadline for the position of Head of the Administrative Management and Human Resources Unit is 15 October 2024 The IOC, the world’s only intergovernmental organisation dedicated to olive oil and table...
The IOC welcomes a delegation of Chinese companies and institutions
Towards a strengthened cooperation between China and the IOC A delegation of representatives from various Chinese companies and institutions, led by Mr Deng Yu, Director of the Longnan Olive Oil Research Centre, and Mr...
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