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Preparation of High-Quality Fermented Fish Product
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Quality attributes and microbial storage stability of caviar from cultivated white sturgeon (Acipenser transmontanus)

Joong-Han Shin1, Alexandra C M Oliveira, Barbara A Rasco

  • 1School of Food Science, Washington State Univ., Pullman, WA 99163-6376, USA.

Journal of Food Science
|May 25, 2010
PubMed

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