Quality Changes in Chum Salmon (Oncorhynchus keta) Caviar (ikura) Affected by Thermal Pasteurization, Storage Time, and Packaging Material

Journal article

Peer reviewed

Mahmoudreza Ovissipour, Chen Liu, Gulhan (G.U. Yuksel) Unlu, Barbara A Rasco, Juming Tang and Shyam S Sablani

Journal of Aquatic Food Product Technology, Vol.27(2), pp.200-210

2018

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https://doi.org/10.1080/10498850.2017.1417340View

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Title: Quality Changes in Chum Salmon (Oncorhynchus keta) Caviar (ikura) Affected by Thermal Pasteurization, Storage Time, and Packaging Material
Creators: Mahmoudreza Ovissipour - Washington State University
Chen Liu - Washington State University
Gulhan (G.U. Yuksel) Unlu
Barbara A Rasco - Washington State University
Juming Tang - Washington State University
Shyam S Sablani - Washington State University
Publication Details: Journal of Aquatic Food Product Technology, Vol.27(2), pp.200-210
Identifiers: 996631425801851
Academic Unit: Animal, Veterinary, and Food Sciences
Language: English
Resource Type: Journal article