Effects of temperature on the stability of microcystins in muscle of fish and its consequences for food safety

Bulletin of Environmental Contamination and Toxicology

Volumn 84, Issue 2, 2010, Pages 202-207

  Zhang, Dawen ^a,b   Xie, Ping ^b   Chen, Jun ^b  

^a SOUTH CHINA SEA INSTITUTE OF OCEANOLOGY   (China)

^b INSTITUTE OF HYDROBIOLOGY   (China)

Author keywords

Bighead carp; Microcystins; Stability; Temperature

Indexed keywords

BIGHEAD CARP; EFFECTS OF TEMPERATURE; FOOD SAFETY; MEAN CONCENTRATIONS; MICROCYSTIN-LR; MICROCYSTINS; POTENTIAL THREATS;

HEALTH; MUSCLE;

TOXIC MATERIALS;

MICROCYSTIN; PHOSPHATASE;

ANIMAL; ARTICLE; CARP; CHEMISTRY; COOKING; ELECTROSPRAY MASS SPECTROMETRY; FISH; FOOD CONTAMINATION; FREEZE DRYING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEAT; METABOLISM; SAFETY; SKELETAL MUSCLE; TEMPERATURE;

ANIMALS; CARPS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKERY; FISHES; FOOD CONTAMINATION; FREEZE DRYING; MEAT; MICROCYSTINS; MUSCLE, SKELETAL; PHOSPHORIC MONOESTER HYDROLASES; SAFETY; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TEMPERATURE;

CYPRINIDAE; HYPOPHTHALMICHTHYS;

EID: 77649234519     PISSN: 00074861     EISSN: 14320800     Source Type: Journal    
DOI: 10.1007/s00128-009-9910-6     Document Type: Article

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