Tissue distribution and effects of heat treatments on the content of domoic acid in blue mussels, Mytilus edulis

Toxicon

Volumn 47, Issue 4, 2006, Pages 473-479

  McCarron, Pearse ^a   Hess, Philipp ^a  

^a MARINE INSTITUTE   (Ireland)

Author keywords

Amnesic shellfish poisoning toxin; Autoclaving; Cooking procedures; Domoic acid; Laboratory reference materials; Steaming

Indexed keywords

DOMOIC ACID;

ARTICLE; AUTOCLAVE; CONTROLLED STUDY; COOKING; HEAT TREATMENT; HEPATOPANCREAS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MUSSEL; NONHUMAN; PRIORITY JOURNAL; SOFT TISSUE; TISSUE DISTRIBUTION; ULTRAVIOLET RADIATION;

ANIMALS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKERY; HEAT; KAINIC ACID; MYTILUS EDULIS; NEUROMUSCULAR DEPOLARIZING AGENTS; TISSUE DISTRIBUTION;

MYTILUS EDULIS;

EID: 33644834852     PISSN: 00410101     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.toxicon.2006.01.004     Document Type: Article

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