Short heat treatment applied at a temperature below 100 degrees Centigrade, followed by swift cooling of the packs, to destroy any micro–organisms that might spoil the product but without altering the composition and properties of the food.
This week on OHIS
MADRID, SPAIN / 10.02.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health The Mediterranean diet is characterized by a high consumption of olive oil, fruits,...
This week on OHIS
MADRID, SPAIN / 03.02.2025
This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health Olive oil, a key component of the Mediterranean diet, has been shown to have a positive...