Effect of some habitual cooking processes on the domoic acid concentration in the cockle (Cerastoderma edule) and Manila clam (Ruditapes philippinarum)

Author: Vidal A.  

Publisher: Taylor & Francis Ltd

ISSN: 1464-5122

Source: Food Additives and Contaminants, Vol.26, Iss.7, 2009-07, pp. : 1089-1095

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