Pardo, J. E., J. I. Pérez, J. E. Sánchez, M. Andrés, and A. Alvarruiz. “Application of the Hazard Analysis and Critical Control Point (HACCP) System in a Bottling Line of Virgin Olive Oil”. Grasas y Aceites 54, no. 1 (March 30, 2003): 58–64. Accessed April 19, 2024. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/278.