SÁNCHEZ, J.; DE MIGUEL, C.; RAMÍREZ, M. R.; DELGADO, J.; FRANCO, M. N.; MARTÍN, D. Effect of high hydrostatic pressure versus thermal pasteurization on the microbiological, sensory aspects and oxidative stability of olive pate. Grasas y Aceites, [S. l.], v. 63, n. 1, p. 100–108, 2012. DOI: 10.3989/gya.071211. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1359. Acesso em: 24 apr. 2024.