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: https://doi.org/10.1016/j.toxicon.2008.01.009
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FormatText, Article
Subjectshellfish toxins; processing; Pretreatment; azaspiracid poisoning; diarrhetic shellfish poisoning; food safety
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Peer reviewedYes
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This is a non-NRC publication

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NPARC number23002027
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Record identifier7d137211-69bf-4607-85ea-0a4f495a5662
Record created2017-07-25
Record modified2020-04-15
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