Types Of Packaging And Sterilization Times In The Physicochemical And Microbiological Effect For Pichagua In Canned Olive Oil. @limentech, Ciencia y Tecnología Alimentaria, [S. l.], v. 22, n. 2, p. 93–115, 2024. DOI: 10.24054/limentech.v22i2.3619. Disponível em: https://ojs.unipamplona.edu.co/index.php/alimen/article/view/3619. Acesso em: 16 oct. 2025.