56
Kumar, M., Gupta, V., et al. (2011). A review of the taxonomy, ethnobotany,
chemistry, and pharmacology of seaweed biodiversity from India. Journal of Applied
Phycology, 23, 1–17.
KARDACHE A., KHOUALDI Y . 2016 . Etude des activités antioxydante,
antibactérienne et antifongique d’extraits d’algues marines d’origine Algérienne .
Mémoire de Master. Microbiologie . Constantine : Faculté des Sciences de la Nature
et de la Vie , 79 p.
Kim, S.-K., Ravichandran, Y. D., Khan, S. B., & Kim, Y. T. (2008). Prospective
of the cosmeceuticals derived from marine organisms. Biotechnology and Bioprocess
Engineering, 13(5), 511–523.
Lauret, E. (1999). Les algues et la cuisine. Éditions Ouest-France, 128 p.
Levring, T. (1960). Contributions to the marine algae of Madagascar. In Proceedings
of the Linnean Society of London, 171(2), 93–104.
Lahaye, M. (1991). Marine algae as a source of fibers: Determination of soluble and
insoluble dietary fiber content in some sea vegetables. Journal of the Science of Food
and Agriculture, 54, 587–594.
Lami, R., & Orignac, J. Fiche d’Ulva rigida. Université Virtuelle Environnement et
Développement Durable.
Mabeau, S., Fleurence, J., & Lahaye, M. (1992). New seaweed-based ingredients
for the food industry. International Food Ingredients, 3, p 38–45.
Mediterraneo AM. 2015. Ulva rigida.
Nisizawa K. Noda H. Kuchi R. Wanabe T (1967). The main seaweed foods in
Japan. Hydrobiologie 151/1525-29.
Montgomery W, Gerking S (1980). Marine macroalgae as foods for fishes: an
evaluation of potential food quality. Environmental Biology of Fishes, 5, 143–153.
McDermid KJ, Stuercke B (2003). Nutritional composition of edible Hawaiian
seaweeds. Journal of Applied Phycology, 15, 513–524.
Morris, S. and Taylor, A.C. (1983) .Diurnal and Seasonal Variation in PhysicChemical Conditions within Intertidal Rock Pools. Estuarine, Coastal and Shelf
Science, 17, 339-355. https://doi.org/10.1016/0272-7714(83)90026-4
McHugh, D. J. (2003). A guide to the seaweed industry. FAO Fisheries Technical
Paper, No.441.Rome, FAO. 105 PP.
Kumar, M., Gupta, V., et al. (2011). A review of the taxonomy, ethnobotany,
chemistry, and pharmacology of seaweed biodiversity from India. Journal of Applied
Phycology, 23, 1–17.
KARDACHE A., KHOUALDI Y . 2016 . Etude des activités antioxydante,
antibactérienne et antifongique d’extraits d’algues marines d’origine Algérienne .
Mémoire de Master. Microbiologie . Constantine : Faculté des Sciences de la Nature
et de la Vie , 79 p.
Kim, S.-K., Ravichandran, Y. D., Khan, S. B., & Kim, Y. T. (2008). Prospective
of the cosmeceuticals derived from marine organisms. Biotechnology and Bioprocess
Engineering, 13(5), 511–523.
Lauret, E. (1999). Les algues et la cuisine. Éditions Ouest-France, 128 p.
Levring, T. (1960). Contributions to the marine algae of Madagascar. In Proceedings
of the Linnean Society of London, 171(2), 93–104.
Lahaye, M. (1991). Marine algae as a source of fibers: Determination of soluble and
insoluble dietary fiber content in some sea vegetables. Journal of the Science of Food
and Agriculture, 54, 587–594.
Lami, R., & Orignac, J. Fiche d’Ulva rigida. Université Virtuelle Environnement et
Développement Durable.
Mabeau, S., Fleurence, J., & Lahaye, M. (1992). New seaweed-based ingredients
for the food industry. International Food Ingredients, 3, p 38–45.
Mediterraneo AM. 2015. Ulva rigida.
Nisizawa K. Noda H. Kuchi R. Wanabe T (1967). The main seaweed foods in
Japan. Hydrobiologie 151/1525-29.
Montgomery W, Gerking S (1980). Marine macroalgae as foods for fishes: an
evaluation of potential food quality. Environmental Biology of Fishes, 5, 143–153.
McDermid KJ, Stuercke B (2003). Nutritional composition of edible Hawaiian
seaweeds. Journal of Applied Phycology, 15, 513–524.
Morris, S. and Taylor, A.C. (1983) .Diurnal and Seasonal Variation in PhysicChemical Conditions within Intertidal Rock Pools. Estuarine, Coastal and Shelf
Science, 17, 339-355. https://doi.org/10.1016/0272-7714(83)90026-4
McHugh, D. J. (2003). A guide to the seaweed industry. FAO Fisheries Technical
Paper, No.441.Rome, FAO. 105 PP.