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The effect of some habitual cooking processes on the domoic..:
Vidal, Adriana
;
Correa, Jorge
;
Blanco, Juan
info:eu-repo/semantics/altIdentifier/doi/10.1080/02652030902855422. , 2009
Link:
https://hal.archives-ouvertes.fr/hal-00573892
RT Journal T1
The effect of some habitual cooking processes on the domoic acid concentration in the cockle (Cerastoderma edule) and Manila clam (Ruditapes philippinarum)
UL https://suche.suub.uni-bremen.de/peid=base-ftccsdartic:oai:HAL:hal-00573892v1&Exemplar=1&LAN=DE A1 Vidal, Adriana A1 Correa, Jorge A1 Blanco, Juan PB HAL CCSD YR 2009 K1 Life Sciences JF info:eu-repo/semantics/altIdentifier/doi/10.1080/02652030902855422 LK http://dx.doi.org/https://hal.archives-ouvertes.fr/hal-00573892 DO https://hal.archives-ouvertes.fr/hal-00573892 SF ELIB - SuUB Bremen
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