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BEHAVIOUR OF THE FATTY ACIDS OF THE SCOMBEROMORUS TRITOR IN FERMENTATION FOR THE OBTAINING OF THE lanhouin PRODUCTION

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Figure

Fig 1: Différents spots obtenus après chromatographie sur couche mince
Fig 4 : Spectre d’acides gras à 280nm et  à Rf 0,60
Tableau 1: Résultats de la chromatographie en phase gazeuse couplée à la spectrométrie de masse GC/MS

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