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Effects of cooking and freezing practices on the distribution of cadmium in different tissues of the brown crab (Cancer pagurus)
Increased cadmium concentrations in claw meat were demonstrated after cooking and freezing practices of whole brown crabs. This was investigated in crabs from two different locations along the Norwegian coast, one with ...
Cadmium in the shore crab Carcinus maenas along the Norwegian coast: geographical and seasonal variation and correlation to physiological parameters
Previously, high concentrations of cadmium have been found in the hepatopancreas of the edible or brown crab (Cancer pagurus) sampled from positions north of about 67° N, compared to regions further south along the Norwegian ...