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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)

McCarron, Pearse
; 
Kilcoyne, Jane
; 
Hess, Philipp
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http://hdl.handle.net/10379/12715
 https://doi.org/10.13025/25634
Publication Date
2008-05-01
Keywords
shellfish toxins, processing, pretreatment, diarrhetic shellfish poisoning, dsp, food safety, shellfish poisoning toxins, liquid-chromatography, mass-spectrometry, galloprovincialis
Type
journal article
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McCarron, Pearse; Kilcoyne, Jane; Hess, Philipp (2008). Effects of cooking and heat treatment on concentration and tissue distribution of okadaic acid and dinophysistoxin-2 in mussels (mytilus edulis). Toxicon 51 (6), 1081-1089
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Elsevier BV
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