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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
Repository DOI
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
Article
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Citation
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
Abstract
Funder
Publisher
Elsevier BV
Publisher DOI
10.1016/j.toxicon.2008.01.009
Rights
Attribution-NonCommercial-NoDerivs 3.0 Ireland
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Externally hosted open access publications with University of Galway authors (2)