[1]
Asehraou, A., Peres, C., Faid, M. and Brito, D. 2002. Reducing the bloater spoilage incidence in fermented green olives during storage. Grasas y Aceites. 53, 3 (Sep. 2002), 330–334. DOI:https://doi.org/10.3989/gya.2002.v53.i3.325.