Cite
MLA Citation
Aikaterini P. Tzamourani et al.. “Microbiological and physicochemical characterisation of green table olives of Halkidiki and Conservolea varieties processed by the Spanish method on industrial scale.” International journal of food science & technology, vol. 56, 2021, pp. 3845–3857. http://access.bl.uk/ark:/81055/vdc_100136729130.0x00003a