Effects of cooking and heat treatment on concentration and tissue distribution of okadaic acid and dinophysistoxin-2 in mussels (mytilus edulis)
- DOI
- 10.13025/25634
- Published
- 2008
- Container
- Not recorded
- Publisher
- Elsevier Ltd
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.13025/25634,
title = {Effects of cooking and heat treatment on concentration and tissue distribution of okadaic acid and dinophysistoxin-2 in mussels (mytilus edulis)},
author = {McCarron, Pearse and Kilcoyne, Jane and Hess, Philipp},
year = {2008},
doi = {10.13025/25634},
url = {https://doi.org/10.13025/25634}
}RIS
TY - JOUR TI - Effects of cooking and heat treatment on concentration and tissue distribution of okadaic acid and dinophysistoxin-2 in mussels (mytilus edulis) AU - McCarron, Pearse AU - Kilcoyne, Jane AU - Hess, Philipp PY - 2008 DO - 10.13025/25634 UR - https://doi.org/10.13025/25634 ER -
APA
Pearse, M., Jane, K., & Philipp, H. (2008). Effects of cooking and heat treatment on concentration and tissue distribution of okadaic acid and dinophysistoxin-2 in mussels (mytilus edulis). https://doi.org/10.13025/25634
Source records
- datacite · retrieved 2026-11-10T06:54:01.896Z