Ünal, K. and Nergiz, C. 2003. The effect of table olive preparing methods and storage on the composıtıon and nutrıtıve value of olives. Grasas y Aceites. 54, 1 (Mar. 2003), 71–76. DOI:https://doi.org/10.3989/gya.2003.v54.i1.280.