Cite
HARVARD Citation
Alves, M. et al. (2015). Effect of preservatives and acidifying agents on the shelf life of packed cracked green table olives from Maçanilha cultivar. Food packaging and shelf life. pp. 32-40. [Online].
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Alves, M. et al. (2015). Effect of preservatives and acidifying agents on the shelf life of packed cracked green table olives from Maçanilha cultivar. Food packaging and shelf life. pp. 32-40. [Online].