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

✍ Scribed by Pearse McCarron; Jane Kilcoyne; Philipp Hess

Book ID: 116921966
Publisher: Elsevier Science
Year: 2008
Tongue: English
Weight: 229 KB
Volume: 51
Category: Article
ISSN: 0041-0101
DOI: 10.1016/j.toxicon.2008.01.009

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