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a) Califica la propiedad de los cuerpos puros o mezclas que, al ser degustados, producen las sensaciones calificadas como aroma.
b) Califica a aquellos productos que, examinados por vía nasal directa, producen sensaciones de fragancia y frescor.
Last Posts
The IOC attends 2nd consortium meeting of ARTOLIO project
Thessaloniki, Greece / 27.09.2022
From 12 to 15 September 2022, two years after the project started, the ARTOLIO team met in Perrotis College, Thessaloniki, Greece, to prepare one of the peaks of the project: the second harvest season. ARTOLIO, a project for...
JAPAN MOVES CLOSER TO THE IOC
Madrid / 20.09.2022
The Executive Secretariat and a group of representatives from the Japanese olive sector confirmed their shared desire to strengthen collaboration in support of the IOC and relaunch the Organisation’s mission in Japan....
ANUNCIO DE CONTRATO: CO/ 2022-27
Madrid / 08.09.2022
The Executive Secretariat of the IOC has just launched a restricted tender for the fixed rental of a minivan type cargo vehicle with electric technology, to be used by the IOC (c/ Príncipe de Vergara 154, Madrid) as a...
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