Author Details

Telahigue, K., University of Tunis El Manar, Faculty of Sciences of Tunis, Biology Department, Ecology, Biology and Physiology of aquatic organisms’ laboratory, Tunisia

  • Vol 70, No 4 (2019) - Research
    Change in fatty acid composition and evaluation of lipids and protein oxidation in the commercial cooked clams (Ruditapes decussatus)
    Abstract  HTML  PDF  XML