Rejano Navarro, L., and A. H. Sánchez Gómez. 1996. “Use of Sodium Glutamate in Pickled Green Olive Packing. Effect on the Physic-Chemical Characteristics and Flavour”. Grasas Y Aceites 47 (4):255-59. https://doi.org/10.3989/gya.1996.v47.i4.867.