Impact of preparation method on gonad domoic acid levels in the scallop, Pecten maximus (L.)

Harmful Algae

Volumn 2, Issue 3, 2003, Pages 215-222

  Campbell, D A ^a   Kelly, M S ^a   Busman, M ^b   Wiggins, E ^b   Fernandes, T F ^c  

^a SCOTTISH MARINE INSTITUTE   (United Kingdom)

^b CENTER FOR COASTAL ENVIRONMENTAL HEALTH AND BIOMOLECULAR RESEARCH   (United States)

^c EDINBURGH NAPIER UNIVERSITY   (United Kingdom)

Author keywords

Amnesic shellfish poisoning; Domoic acid; Gonad; Pecten maximus; Professional processing; Scallop

Indexed keywords

FOOD PROCESSING; SHELLFISH; TOXIN;

PECTEN MAXIMUS; PECTINIDAE;

EID: 0242712394     PISSN: 15689883     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1568-9883(03)00025-8     Document Type: Article

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