Insieme delle caratteristiche dello stato solido o reologico di un prodotto alimentare, capace di stimolare i recettori meccanici durante l’assaggio, specie quelli situati nella cavità orale.
Nota: Questo termine si riferisce soltanto alle proprietà oggettive e non alle sensazioni prodotte e che si designano con termini generali, quali consistenza, fibrosità, untuosità ecc.
New internship opportunities at the IOC!
MADRID, SPAIN / 23.07.2024
The Executive Secretariat of the International Olive Council (IOC) is looking for three recent graduates for paid internships in its (1) Standardisation & Research and (2) Promotion & Economics Units, and its (3)...
Olivérica presents its objectives to the International Olive Council
Representatives of Olivérica, a recently created association of Spanish and Portuguese hedge olive growers, met on June 6 with IOC Executive Director Jaime Lillo and part of his team, as well as other officials from the...