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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)

dc.contributor.authorMcCarron, Pearse
dc.contributor.authorKilcoyne, Jane
dc.contributor.authorHess, Philipp
dc.date.accessioned2018-09-20T16:16:33Z
dc.date.available2018-09-20T16:16:33Z
dc.date.issued2008-05-01
dc.identifier.citationMcCarron, 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
dc.identifier.issn0041-0101
dc.identifier.urihttp://hdl.handle.net/10379/12715
dc.publisherElsevier BV
dc.relation.ispartofToxicon
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Ireland
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/3.0/ie/
dc.subjectshellfish toxins
dc.subjectprocessing
dc.subjectpretreatment
dc.subjectdiarrhetic shellfish poisoning
dc.subjectdsp
dc.subjectfood safety
dc.subjectshellfish poisoning toxins
dc.subjectliquid-chromatography
dc.subjectmass-spectrometry
dc.subjectgalloprovincialis
dc.titleEffects of cooking and heat treatment on concentration and tissue distribution of okadaic acid and dinophysistoxin-2 in mussels (mytilus edulis)
dc.typeArticle
dc.identifier.doi10.1016/j.toxicon.2008.01.009
dc.local.publishedsourcehttp://nparc.cisti-icist.nrc-cnrc.gc.ca/eng/view/author/version/?id=7d137211-69bf-4607-85ea-0a4f495a5662
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Attribution-NonCommercial-NoDerivs 3.0 Ireland
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 Ireland