Effect of some habitual cooking processes on the domoic acid concentration in the cockle (Cerastoderma edule) and Manila clam (Ruditapes philippinarum).
- DOI
- 10.1080/02652030902855422
- Published
- 2009 Jul
- Container
- Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1080/02652030902855422,
title = {Effect of some habitual cooking processes on the domoic acid concentration in the cockle (Cerastoderma edule) and Manila clam (Ruditapes philippinarum).},
author = {Vidal A and Correa J and Blanco J},
year = {2009},
journal = {Food additives \& contaminants. Part A, Chemistry, analysis, control, exposure \& risk assessment},
doi = {10.1080/02652030902855422},
url = {https://doi.org/10.1080/02652030902855422}
}RIS
TY - JOUR TI - Effect of some habitual cooking processes on the domoic acid concentration in the cockle (Cerastoderma edule) and Manila clam (Ruditapes philippinarum). AU - Vidal A AU - Correa J AU - Blanco J PY - 2009 JO - Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment DO - 10.1080/02652030902855422 UR - https://doi.org/10.1080/02652030902855422 ER -
APA
A, V., J, C., & J, B. (2009). Effect of some habitual cooking processes on the domoic acid concentration in the cockle (Cerastoderma edule) and Manila clam (Ruditapes philippinarum).. Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment. https://doi.org/10.1080/02652030902855422
Source records
- pubmed · retrieved 2026-09-25T10:49:54.463Z