Zullo, B. A., & Ciafardini, G. Technological Improvement of Brined Black Table Olives Processed Using Two-Phase and Single-Phase Methods Under Slight CO<sub>2</sub> Pressure and Low Salt Content. MDPI AG.
Chicago Style (17th ed.) CitationZullo, Biagi Angelo, and Gino Ciafardini. Technological Improvement of Brined Black Table Olives Processed Using Two-Phase and Single-Phase Methods Under Slight CO<sub>2</sub> Pressure and Low Salt Content. MDPI AG.
MLA (9th ed.) CitationZullo, Biagi Angelo, and Gino Ciafardini. Technological Improvement of Brined Black Table Olives Processed Using Two-Phase and Single-Phase Methods Under Slight CO<sub>2</sub> Pressure and Low Salt Content. MDPI AG.
Warning: These citations may not always be 100% accurate.