BEJAOUI, Safa, F. GHRIBI, Khaled TELAHIGUE, I. CHETOUI, I. RABEH, W. TRABELSI, N. SOUDANI, and M. EL CAFSI. 2019. “Phospholipids Profile of the Edible Clams Flesh During Different Frying Processes”. INSTM Bulletin : Marine and Freshwater Sciences 46 (November). Tunis, T.N.:81-88. https://doi.org/10.71754/instm.bulletin.v46.366.