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      Evaluation of the shucking of certain species of scallops contaminated with domoic acid with a view to the production of edible parts meeting the safety requirements foreseen in the Union legislation

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      Schrenk_etal_EFSA_Evaluation_Of_The_VoR.pdf (8.334Mb)
      Publication date
      08/2021
      Author
      Schrenk, Dieter
      Bignami, Margherita
      Bodin, Laurent
      del Mazo, Jesús
      Grasl-Kraupp, Bettina
      Hogstrand, Christer
      Chipman, Kevin James
      Leblanc, Jean-Charles
      Nebbia, Carlo Stefano
      Nielsen, Elsa
      Ntzani, Evangelia
      Petersen, Annette
      Sand, Salomon
      Schwerdtle, Tanja
      Vleminckx, Christiane
      Wallace, Heather
      Martinez, Ana Gago
      Gerssen, Arjen
      Tubaro, Aurelia
      Cascio, Claudia
      Abrahantes, José Cortiñas
      Steinkellner, Hans
      Hoogenboom, Laurentius (Ron)
      EFSA Panel on Contaminants in the Food Chain (CONTAM)
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      Citation
      Schrenk , D , Bignami , M , Bodin , L , del Mazo , J , Grasl-Kraupp , B , Hogstrand , C , Chipman , K J , Leblanc , J-C , Nebbia , C S , Nielsen , E , Ntzani , E , Petersen , A , Sand , S , Schwerdtle , T , Vleminckx , C , Wallace , H , Martinez , A G , Gerssen , A , Tubaro , A , Cascio , C , Abrahantes , J C , Steinkellner , H , Hoogenboom , L & EFSA Panel on Contaminants in the Food Chain (CONTAM) 2021 , ' Evaluation of the shucking of certain species of scallops contaminated with domoic acid with a view to the production of edible parts meeting the safety requirements foreseen in the Union legislation ' , EFSA Journal , vol. 19 , no. 8 , e06809 . https://doi.org/10.2903/j.efsa.2021.6809
      URI
      https://hdl.handle.net/2164/16976
      DOI
      https://doi.org/10.2903/j.efsa.2021.6809
      Rights
      © 2021 European Food Safety Authority. EFSA Journal published by John Wiley and Sons Ltd on behalf of European Food Safety Authority. This is an open access article under the terms of the Creative Commons Attribution-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited and no modifications or adaptations are made. https://creativecommons.org/licenses/by-nd/4.0/
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