Borcakli, M., Özay, G., Alperden, I., Özsan, E. and Erdek, Y. 1993. Changes in chemical and microbiological composition of two varieties of olive during fermentation. Grasas y Aceites. 44, 4-5 (Oct. 1993), 253–258. DOI:https://doi.org/10.3989/gya.1993.v44.i4-5.1075.