Giovenzana, V., et al. “RAPID DETERMINATION OF CRUCIAL PARAMETERS FOR THE OPTIMIZATION OF MILLING PROCESS BY USING VISIBLE NEAR INFRARED SPECTROSCOPY ON INTACT OLIVES AND OLIVE PASTE”. Italian Journal of Food Science, vol. 29, no. 2, Feb. 2017, https://doi.org/10.14674/1120-1770/ijfs.v560.