Estructura especializada de un órgano sensorial excitable, capaz de recibir un estímulo y convertirlo en influjo nervioso.
Nota: Los receptores se clasifican según el tipo de energía asociada al estímulo (luz, calor, sonido, etc.).
Argentina repository of the new international olive plant collection recognised by the IOC
The International Olive Council (IOC) is honoured to announce that the olive plant collection established at the Estación Experimental Agropecuaria of San Juan, part of the Instituto Nacional de Tecnología Agropecuaria...
MARIO SOLINAS QUALITY AWARD 2023
MADRID, ESPAÑA / 18.01.2023
The 23rd Mario Solinas Quality Award is now open for entries. To check the rules for the Mario Solinas Quality Award, the IOC’s international competition for the best extra virgin olive oil, in English, French and...