1.
Pardo JE, Pérez JI, Andrés M, Alvarruiz A. Application of the hazard analysis and critical control point (HACCP) system in the processing line of virgin olive oil. Grasas aceites [Internet]. 2002Sep.30 [cited 2024Mar.29];53(3):309-18. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/322