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Cut-and-Paste Reference:
Ovissipour, M., C. Liu, G. Unlu, B. Rasco, J. Tang, and S.S. Sablani. 2018. Quality Changes in Chum Salmon (Oncorhynchus keta) Caviar (ikura) Affected by Thermal Pasteurization, Storage Time, and Packaging Material. Journal of Aquatic Food Product Technology 27(2):200-210. https://doi.org/10.1080/10498850.2017.1417340.
Reference Details:
Reference Number: 34957
Type: Journal Article
Author: Ovissipour, M., C. Liu, G. Unlu, B. Rasco, J. Tang, and S.S. Sablani
Date (year): 2018
Article Title:Quality Changes in Chum Salmon (Oncorhynchus keta) Caviar (ikura) Affected by Thermal Pasteurization, Storage Time, and Packaging Material
Journal Name: Journal of Aquatic Food Product Technology
Volume: 27
Issue: 2
Pages: 200-210
URL:
Keywords: Oncorhynchus keta; chum salmon; Salmon roe; ikura; OTR; TBARS; lipid oxidation
DOI: 10.1080/10498850.2017.1417340
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Citation information: U.S. Geological Survey. [2024]. Nonindigenous Aquatic Species Database. Gainesville, Florida. Accessed [5/21/2024].

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