Quality Changes in Chum Salmon (Oncorhynchus keta) Caviar (ikura) Affected by Thermal Pasteurization, Storage Time, and Packaging Material
Author:
Affiliation:
1. School of Food Science, Washington State University, Pullman, WA, USA
2. Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
3. School of Food Science, University of Idaho, Moscow, ID, USA
Funder
Washington State University
National Institute of Food and Agriculture
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2017.1417340
Reference43 articles.
1. Thermal Inactivation of Listeria innocua in Salmon (Oncorhynchus keta) Caviar Using Conventional Glass and Novel Aluminum Thermal-Death-Time Tubes
2. Inactivation of Listeria innocua in Nisin-Treated Salmon (Oncorhynchus keta) and Sturgeon (Acipenser transmontanus) Caviar Heated by Radio Frequency
3. Dielectric properties of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar at radio frequency (RF) and microwave (MW) pasteurization frequencies
4. CHARACTERIZATION OF SALMON (ONCORHYNCHUS KETA) AND STURGEON (ACIPENSER TRANSMONTANUS) CAVIAR PROTEINS
5. Effect of Oxygen Stress on Growth and Survival of Clostridium perfringens, Campylobacter jejuni, and Listeria monocytogenes under Different Storage Conditions
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