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Características del estado sólido o reológico de un producto, cuyo conjunto es capaz de estimular los receptores mecánicos, durante la degustación, particularmente de los situados en la región bucal.
Nota: Este término se refiere únicamente a las propiedades objetivas y no a las sensaciones producidas y que se designan por términos generales, tales como consistencia, fibrosidad, untuosidad, etcétera.
Last Posts
First results of the IOC mission to Pakistan
ISLAMABAD / 23.10.2021
On the second day of the Executive Director’s mission, the IOC held a videoconference for the diplomatic corps of the member countries and Pakistani officials involved in national plans to develop their olive...
Mission of the Executive Director to Pakistan
Islamabad / 22.10.2021
On the first day of his official visit to Pakistan, the Executive Director Abdellatif Ghedira agreed to pay an unscheduled visit to an olive nursery on the outskirts of Islamabad. The IOC delegation were accompanied by Dr...
Videoconference with Sudan
Madrid - Khartum / 21.10.2021
Continuing its policy of reaching out to countries interested in engaging in olive growing, the Executive Secretariat of the International Olive Council held a video conference on 18 October 2021 with officials from the...
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