Valorization of Moroccan olive cake using solid state fermentation New horizons in biotechnology Ismaili-Alaoui, M. Kamal, M. Kademi, A. Morin, A. /Roussos, Sevastianos Houde, A. VALORISATION DE RESIDU AGROINDUSTRIEL FERMENTATION EN MILIEU SOLIDE SUBSTRAT PROTEINE SOUCHE MILIEU DE CULTURE BIOCHIMIE ETUDE EXPERIMENTALE ETUDE COMPARATIVE OLIVE Kluwer /Roussos, Sevastianos (ed.) Soccol, C.R. (ed.) Pandey, A. (ed.) /Augur, Christophe (ed.) 2003 text https://www.documentation.ird.fr/hor/fdi:010045173 fdi:010045173 Ismaili-Alaoui M., Kamal M., Kademi A., Morin A., Roussos Sevastianos, Houde A.. Valorization of Moroccan olive cake using solid state fermentation. In : Roussos Sevastianos (ed.), Soccol C.R. (ed.), Pandey A. (ed.), Augur Christophe (ed.), . New horizons in biotechnology Kluwer, 2003, 35-41 EN