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methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams and its other characteristics correspond to those fixed for this category in the IOC standard (COI/T.15/NC No 3).
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This week on the Olive Health Information System website The newsletter of the University of Navarra and the IOC dedicated to health This week’s newsletter covers topics of significant relevance. Recent scientific studies...
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