a) Qualifica la sensazione provocata dalla rappresentazione reale e verificabile dell’oggetto, riducendo al minimo i fattori umani (quali per esempio la preferenza, l’abitudine e l’affettività).
b) Qualifica quella tecnica che – impiegando metodi sensoriali o strumentali – consente di ridurre al minimo gli errori personali.
This week on OHIS
MADRID, SPAIN / 12.09.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Article 1 The olive oil industry, deeply rooted in Mediterranean culture and expanding...
In Memoriam: Carlo Mariani
MADRID, SPAIN / 11.09.2025
The International Olive Council is deeply saddened by the passing of Carlo Mariani, a respected IOC expert in standardisation and research, who passed away on 8 September 2025. A chemist by training and a passionate...