Classification, origin, diffusion, and history of the olive
By: by Giorgio Bartolini and Raffaella Petruccelli ; technical editor, H.D. Tindall ; technical and scientific coordinator, U.G. Menini.
Contributors: Petruccelli, Raffaella.; Tindall, H. D.; Food and Agriculture Organization of the United Nations.
Publisher: Food and Agriculture Organization of the United Nations
Published: 2002
Place of publication: Rome
Language: eng
Number of pages: 74
Subjects: Olive.; Olive industry and trade.
Notes: Includes bibliographical references (p. 45-51).