Effects of cooking and heat treatment on concentration and tissue distribution of azaspiracids, okadaic acid and dinophysistoxin-2 in mussels (Mytilus edulis)

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DOIResolve DOI: http://doi.org/10.1016/j.toxicon.2008.01.009
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TypeArticle
Journal titleToxicon
ISSN0041-0101
1879-3150
Volume51
Issue6
Pages10811089
Subjectshellfish toxins; processing; Pretreatment; azaspiracid poisoning; diarrhetic shellfish poisoning; food safety
Abstract
Publication date
PublisherElsevier
LanguageEnglish
AffiliationNational Research Council Canada
Peer reviewedYes
NRC publication
This is a non-NRC publication

"Non-NRC publications" are publications authored by NRC employees prior to their employment by NRC.

NPARC number23002027
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Record identifier7d137211-69bf-4607-85ea-0a4f495a5662
Record created2017-07-25
Record modified2017-07-25
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