García García, P., Unidad de Biotecnología de Alimentos. Instituto de la Grasa y sus Derivados (CSIC), Spain

• Grasas y Aceites Vol. 42 No. 4 (1991) - Research
  Instrumental methods for NaCl analysis in olive brines
  Abstract  PDF
• Grasas y Aceites Vol. 43 No. 4 (1992) - Research
  Characteristics of the fermentation process that occurs during the storage in brine of Hojiblanca cultivar, used to elaborate ripe olives
  Abstract  PDF