DELGADO-ADAMEZ, J.; FRANCO, M. N.; SÁNCHEZ, J.; DE MIGUEL, C.; RAMÍREZ, M. R.; MARTÍN-VERTEDOR, D. Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam. Grasas y Aceites, [S. l.], v. 64, n. 4, p. 432–441, 2013. DOI: 10.3989/gya.023613. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1450. Acesso em: 6 may. 2024.