Chapter 6 - Caviar: processing, composition, safety, and sensory attributes

About this item

Title

Chapter 6 - Caviar: processing, composition, safety, and sensory attributes

Content partner

University of Otago

Collection

Otago University Research Archive

Description

Caviar, the processed roes obtained from sturgeon species, is an expensive and luxurious delicacy with dedicated consumers from all around the world. Caviar is only produced from the gonads of Acipenseridae, especially from the Caspian Sea. Sturgeons became known as endangered species because overfishing operations for caviar production and governments set strict regulations against their catch, sturgeon farming mainly for the production of caviar began to be practiced. Therefore, production ...

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Format

Research paper

Research format

Scholarly text / Book item

Thesis level

Book Section

Date created

2022

Creator

Ghelichi, Sakhi / Hajfathalian, Mona / Bekhit, Alaa El-Din A.

URL

https://hdl.handle.net/10523/17777

Related subjects

acipenseridae / Caviar / composition / processing / safety / sensory properties

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