PARDO, J. E.; PÉREZ, J. I.; SÁNCHEZ, J. E.; ANDRÉS, M.; ALVARRUIZ, A. Application of the Hazard Analysis and Critical Control Point (HACCP) system in a bottling line of virgin olive oil. Grasas y Aceites, [S. l.], v. 54, n. 1, p. 58–64, 2003. DOI: 10.3989/gya.2003.v54.i1.278. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/278. Acesso em: 26 apr. 2024.