Author: | Ovissipour, M., C. Liu, G. Unlu, B. Rasco, J. Tang, and S.S. Sablani |
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 |
Keywords: | Oncorhynchus keta; chum salmon; Salmon roe; ikura; OTR; TBARS; lipid oxidation |
DOI: | 10.1080/10498850.2017.1417340 |