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Effect of Controlled Lactic Acid Bacteria Fermentation on the Microbiological and Chemical Quality of Moroccan Sardines (Sardina pilchardus)

A.D. Ndaw, M. Faid, A. Bouseta and A. Zinedine

Volume 10, Issue 01 | Full Length Article

Abstract

Keywords:

Online : 1814-9596
Print : 1560-8530