Characteristics of the solid or rheological state of a product, the combination of which can stimulate the mechanical receptors during tasting, particularly those located in the mouth.
Note: This term refers solely to the objective attributes, not to the sensations produced, which are designated by general terms such as consistency, fibrousness, greasiness, etc.
New internship opportunities at the IOC!
MADRID, SPAIN / 23.07.2024
The Executive Secretariat of the International Olive Council (IOC) is looking for three recent graduates for paid internships in its (1) Standardisation & Research and (2) Promotion & Economics Units, and its (3)...
Olivérica presents its objectives to the International Olive Council
Representatives of Olivérica, a recently created association of Spanish and Portuguese hedge olive growers, met on June 6 with IOC Executive Director Jaime Lillo and part of his team, as well as other officials from the...