Idoui, T., J. Boudjerda, E. Leghouchi, and N.-E. Karam. “Naturally Fermented Jijelian Black Olives: Microbiological Characteristics and Isolation of Lactic Acid Bacteria”. Grasas Y Aceites, vol. 60, no. 5, Dec. 2009, pp. 516-20, doi:10.3989/gya.043009.