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贝毒素的研究现状及产生源探究
引用本文:李淑冰,李惠珍,许旭萍. 贝毒素的研究现状及产生源探究[J]. 食品科学, 2000, 21(5): 39-41
作者姓名:李淑冰  李惠珍  许旭萍
作者单位:福建师范大学生物工程学院,福州,350007
摘    要:近年来,随着赤潮的频繁爆发,贝毒危害日益严重,引起了各国环保部门与卫生部门的极大关注。本文就目前贝毒素的研究现状进行分类评述,探讨贝毒素的产生源,旨在寻求解决贝毒危害的根本方法。

关 键 词:贝毒素 产生源 水产品 危害 赤潮

Study on the Technique of Pressed Cooked Ham
Liu Qingbin. Study on the Technique of Pressed Cooked Ham[J]. Food Science, 2000, 21(5): 39-41
Authors:Liu Qingbin
Affiliation:Liu Qingbin
Abstract:Shellfish poisoning is harmful to aquatic cultivation but also threaten human being's health greatly.Recently, the more frequent the harmful algae blooms break the more serious the shellfish poisoning threat is .Many countries environmental protection departments and hygiene departmients have paid a good deal of attention to shellfish poisoning endangerment .The paper classified and summarized the research of shellfish poisoning and approached the mechanism of shellfish poisoning, so as find out a basic way to solve the shellfish poisoning problems.
Keywords:Shellfish poisoning The generation
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