BEJAOUI, Safa; GHRIBI, F.; TELAHIGUE, Khaled; CHETOUI , I.; RABEH , I.; TRABELSI, W.; SOUDANI, N.; EL CAFSI, M. Phospholipids profile of the edible clams flesh during different frying processes. INSTM Bulletin : Marine and Freshwater Sciences, Tunis, T.N., v. 46, p. 81–88, 2019. DOI: 10.71754/instm.bulletin.v46.366. Disponível em: https://www.instm-bulletin.tn/index.php/bulletin/article/view/366. Acesso em: 7 may. 2026.