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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.
Last Posts
Visit of the ambassador of Bosnia and Herzegovina
Madrid, Spagna / 31.03.2023
On 28 March 2023, the Executive Director of the International Olive Council (IOC) welcomed H.E. Danka Savic, the Ambassador of Bosnia and Herzegovina to Spain, who came to officially deliver the country’s application to...
This week on the Olive Health Information System website, the newsletter of the University of Navarra and the IOC dedicated to health
The main theme of this week are the multiple benefits associated with following a Mediterranean Diet (Med Diet), and its protective effects on various diseases, with a special focus on cardiovascular health. The Med Diet’s...
NEWSLETTER NO. 179: THE LATEST NEWS FROM THE IOC
MADRID, SPAGNA / 27.03.2023
The January/February 2023 issue of the IOC Newsletter is now available online. This month, in addition to the usual economic data on the world olive oil and table olive market and a summary of the activities of the Executive...
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