Pardo, J. E., J. I. Pérez, M. Andrés, and A. Alvarruiz. 2002. “Application of the Hazard Analysis and Critical Control Point (HACCP) System in the Processing Line of Virgin Olive Oil”. Grasas Y Aceites 53 (3):309-18. https://doi.org/10.3989/gya.2002.v53.i3.322.