[1]
Delgado-Adamez, J., Franco, M.N., Sánchez, J., de Miguel, C., Ramírez, M.R. and Martín-Vertedor, D. 2013. Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam. Grasas y Aceites. 64, 4 (Sep. 2013), 432–441. DOI:https://doi.org/10.3989/gya.023613.