Alan Davidson, who has written several books on seafood cookery, including Mediterranean Seafood (Penguin, 1972) and North Atlantic Seafood (to be published by Macmillans in September 1979) is at present writing Science in the Kitchen.
No takes yet. Share an insight, caveat, or question.
Alan Davidson (2024) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: