Pardo, J. E., Pérez, J. I., Sánchez, J. E., Andrés, M., & Alvarruiz, A. (2003). Application of the Hazard Analysis and Critical Control Point (HACCP) system in a bottling line of virgin olive oil. Grasas Y Aceites, 54(1), 58–64. https://doi.org/10.3989/gya.2003.v54.i1.278