PARDO, J. E.; PÉREZ, J. I.; ANDRÉS, M.; ALVARRUIZ, A. Application of the hazard analysis and critical control point (HACCP) system in the processing line of virgin olive oil. Grasas y Aceites, [S. l.], v. 53, n. 3, p. 309–318, 2002. DOI: 10.3989/gya.2002.v53.i3.322. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/322. Acesso em: 20 apr. 2024.