| trace elements in crayfish: regional differences and changes induced by cooking. | the concentrations of pb, cd, zn, cu, ni, cr, mn, co, as, and se were determined in the abdominal muscle and hepatopancreas from raw and cooked crayfish of astacus astacus (l.) and pacifastacus leniusculus (dana), both of swedish origin. after cooking, the concentrations of cd, ni, and co in the hepatopancreas showed a decrease and the concentrations of pb, cu, and mn in the abdominal muscle showed an increase. metal and metalloid concentrations were also determined in the abdominal muscle and h ... | 1994 | 8311505 |