Effect of steam cooking on distribution of paralytic shellfish toxins in different tissue compartments of scallops Patinopecten yessoensis

Food Chemistry

Volumn 114, Issue 1, 2009, Pages 72-80

  Wong, Chun Kwan ^a   Hung, Patricia ^a   Lee, Kellie L H ^a   Mok, Tina ^b   Kam, Kai Man ^a  

^a DEPARTMENT OF HEALTH   (Hong Kong)

^b Centre for Food Safety   (Hong Kong)

Author keywords

HPLC; Paralytic shellfish poisoning; Patinopecten yessoensis; Rapid kit; Shellfish toxins; Steam cooking; Tissue compartments

Indexed keywords

EID: 58249103018     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.09.018     Document Type: Article

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