Vidal, A., J. Correa, and J. Blanco. 2009. Effect of some habitual cooking processes on the domoic acid concentration in the cockle (Cerastoderma edule) and Manila clam (Ruditapes philippinarum). Food Additives & Contaminants: Part A. 26: 1089-1095.
Article Language
en
Subject
Domoic Acid in Shellfish
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http://www.informaworld.com/smpp/content~content=a912384984~db=all~jumptype=rss