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pasteurisation

12.04.2019

Processus thermique appliqué à un niveau inférieur à 100 °C, pendant une courte période, suivi d’un refroidissement brusque des récipients, afin de détruire les micro-organismes susceptibles d’altérer le produit sans altérer la composition et les qualités de l’aliment.

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Welcome, here are the latest news from the Executive Secretariat of the International Olive Council, including stats on world market trends for olive oil and table olives, with information on prices per product on the main...

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