Pintado, C.C.; Segovia Bravo, K.A.; Cabello, A.B.; Arroyo-López, F.N.; Pérez-SantÃn, E.
Enhancing HACCP Decisions: A Comparative Risk Assessment for Table Olive Processing. Foods 2026, 15, 2153.
https://doi.org/10.3390/foods15122153
AMA Style
Pintado CC, Segovia Bravo KA, Cabello AB, Arroyo-López FN, Pérez-SantÃn E.
Enhancing HACCP Decisions: A Comparative Risk Assessment for Table Olive Processing. Foods. 2026; 15(12):2153.
https://doi.org/10.3390/foods15122153
Chicago/Turabian Style
Pintado, Cristina Campanero, Kharla Andreina Segovia Bravo, Antonio BenÃtez Cabello, Francisco Noé Arroyo-López, and Efrén Pérez-SantÃn.
2026. "Enhancing HACCP Decisions: A Comparative Risk Assessment for Table Olive Processing" Foods 15, no. 12: 2153.
https://doi.org/10.3390/foods15122153
APA Style
Pintado, C. C., Segovia Bravo, K. A., Cabello, A. B., Arroyo-López, F. N., & Pérez-SantÃn, E.
(2026). Enhancing HACCP Decisions: A Comparative Risk Assessment for Table Olive Processing. Foods, 15(12), 2153.
https://doi.org/10.3390/foods15122153