“THE USE OF ULTRAVIOLET RAYS TO PRESERVE FERMENTED GREEN OLIVES AND ITS EFFECTS ON CHEMICAL PROPERTIES OF ITS EXTRACTED OIL : THE USE OF ULTRAVIOLET RAYS TO PRESERVE FERMENTED GREEN OLIVES AND ITS EFFECTS ON CHEMICAL PROPERTIES OF ITS EXTRACTED OIL ”, IJMRCP, vol. 14, no. (1), pp. 101–107, Jun. 2022, Accessed: Apr. 30, 2024. [Online]. Available: https://jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/283