62
Kroes H. W., 1970. Excretion of mucilage and yellow-brown substances by some brown
algae from the intertidal zone. Bot. Mar., 13 : 107-110.
Mabeau S. & Fleurence J., 1993. Seaweed in food products : biochemical and nutritional
aspects. Journal of Trends in Food Science & Technology, 4 : 103-107.
Marfaing H., 2004. Les algues dans notre alimentation : intérêt nutritionnel et utilisations.
Revue de nutrition pratique – Dietecom Bretagne. CEVA., 1-9.
Marsham S., Scott G.W. & Tobin M.L., 2006. Comparaison of nutritive chemistry of
range of temperate seaweeds. Food Chemistry, 100 : 1331-1336.
Mensi F., Jamel K. & Amor E.A., 2005. Potential use of seaweeds in Nile tilapia
(Oreochromis niloticus) diets, in Feeding Tomorrow's Fish, Cahiers Options
Méditerranéennes, Zaragoza: CIHEAM-IAMZ., 63 : 151–154.
Ministère de la Pêche et des Ressources Halieutiques., 2008. Schéma Directeur de
développement des activités de la pêche et de l’aquaculture à l’horizon 2025.Ed. EN
NAKHLA.330p.
Munda I.M., 1977. Differences in amino acid composition of estuarine and marine
fucoids. Aquatic Botany, 3 : 273-280.
Murthy M.S. & Radia P., 1978. Eco-Biochemical studies on some economically important
intertidal algae from port Okha (India). Bot.Mar.,21 : 417-422.
Nakagawa H., Kasahara S. & Sugiyama T., 1987. Effect of Ulva meal supplementation
on lipid metabolism of black sea bream, Acanthopagrus sclegeli (Bleeker), Aquaculture,
62 : 109–121.
Neori A., Shpigel M. & Ben-Ezra D., 2000. A sustainable integrated system for culture of
fish, seaweed and abalone. Aquaculture, 186 : 279-291.
Norziah M.H. & Ching Ch.Y., 2000. Nutritional composition of edible seaweed
Gracilaria changgi. Food Chemistry, 68 : 69–76.
Kroes H. W., 1970. Excretion of mucilage and yellow-brown substances by some brown
algae from the intertidal zone. Bot. Mar., 13 : 107-110.
Mabeau S. & Fleurence J., 1993. Seaweed in food products : biochemical and nutritional
aspects. Journal of Trends in Food Science & Technology, 4 : 103-107.
Marfaing H., 2004. Les algues dans notre alimentation : intérêt nutritionnel et utilisations.
Revue de nutrition pratique – Dietecom Bretagne. CEVA., 1-9.
Marsham S., Scott G.W. & Tobin M.L., 2006. Comparaison of nutritive chemistry of
range of temperate seaweeds. Food Chemistry, 100 : 1331-1336.
Mensi F., Jamel K. & Amor E.A., 2005. Potential use of seaweeds in Nile tilapia
(Oreochromis niloticus) diets, in Feeding Tomorrow's Fish, Cahiers Options
Méditerranéennes, Zaragoza: CIHEAM-IAMZ., 63 : 151–154.
Ministère de la Pêche et des Ressources Halieutiques., 2008. Schéma Directeur de
développement des activités de la pêche et de l’aquaculture à l’horizon 2025.Ed. EN
NAKHLA.330p.
Munda I.M., 1977. Differences in amino acid composition of estuarine and marine
fucoids. Aquatic Botany, 3 : 273-280.
Murthy M.S. & Radia P., 1978. Eco-Biochemical studies on some economically important
intertidal algae from port Okha (India). Bot.Mar.,21 : 417-422.
Nakagawa H., Kasahara S. & Sugiyama T., 1987. Effect of Ulva meal supplementation
on lipid metabolism of black sea bream, Acanthopagrus sclegeli (Bleeker), Aquaculture,
62 : 109–121.
Neori A., Shpigel M. & Ben-Ezra D., 2000. A sustainable integrated system for culture of
fish, seaweed and abalone. Aquaculture, 186 : 279-291.
Norziah M.H. & Ching Ch.Y., 2000. Nutritional composition of edible seaweed
Gracilaria changgi. Food Chemistry, 68 : 69–76.