Effects of cooking and heat treatment on concentration and tissue distribution of okadaic acid and dinophysistoxin-2 in mussels (mytilus edulis)
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2008-05-01Author
McCarron, Pearse
Kilcoyne, Jane
Hess, Philipp
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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