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D. Campaniello, A. Bevilacqua, D. D’Amato, M. R. Corbo, C. Altieri and M. Sinigaglia, “Microbial Characterization of Table Olives Processed According to Spanish and Natural Styles,” Food Technology and Biotechnology, Vol. 43, No. 3, 2005, pp. 289-294.

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