Sturgeon (Acipenser transmontanus) sexual maturation and caviar quality
Author:
Affiliation:
1. Food, Nutrition and Health Program; Faculty of Land and Food Systems; The University of British Columbia; Vancouver Canada
2. School of Food Science; Washington State University; Pullman WA USA
Publisher
Wiley
Subject
Management, Monitoring, Policy and Law,Ecology,Aquatic Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/raq.12029/fullpdf
Reference75 articles.
1. Characterization of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar proteins;Al-Holy;Journal of Food Biochemistry,2006
2. Thermal inactivation of Listeria innocua in salmon (Oncorhynchus keta) caviar using conventional glass and novel aluminum thermal-death-time tubes;Al-Holy;Journal of Food Protection,2004a
3. Inactivation of Listeria innocua in nisin-treated salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar heated by radio frequency;Al-Holy;Journal of Food Protection,2004b
4. Destruction of Listeria monocytogenes in sturgeon (Acipenser transmontanus) caviar by a combination of nisin with chemical antimicrobials or moderate heat;Al-Holy;Journal of Food Protection,2005a
5. Dielectric properties of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar at radio frequency (RF) and microwave (MW) pasteurization frequencies;Al-Holy;Journal of Food Engineering,2005b
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