Results 171 to 180 of about 22,506 (217)

Sturgeon, Caviar, and Caviar Substitutes: From Production, Gastronomy, Nutrition, and Quality Change to Trade and Commercial Mimicry

Reviews in Fisheries Science and Aquaculture, 2021
Samad Tavakoli, Yongkang Luo, Joe Mac Regenstein   +2 more
exaly  

Effects of microbial diversity and phospholipids on flavor profile of caviar from hybrid sturgeon (Huso dauricus × Acipenser schrencki)

Food Chemistry, 2022
Ruichang Gao, Mingyong Zeng, Yuan-Hui Zhao   +2 more
exaly  

CAVIAR

1986
Bill Flinn, Ib Holm Sørensen
openaire   +1 more source

Comparative analysis of the flavor profile and microbial diversity of high white salmon (coregonus peled) caviar at different storage temperatures

LWT - Food Science and Technology, 2022
Jiang Pengfei
exaly  

Jumping CAViAR

SSRN Electronic Journal, 2020
openaire   +1 more source

Re-examining Bitcoin Volatility: A CAViaR-based Approach

Emerging Markets Finance and Trade, 2022
Zhenghui Li, Hao Dong, Pierre Failler
exaly  

CAViAR Combination

SSRN Electronic Journal, 2022
openaire   +1 more source

Kaviari: Pure Caviar

2017
Formerly served at the court of Russia at major imperial banquets, caviar from wild sturgeon has long been viewed as a luxury food reserved for a sumptuous elite. However, since the ban on wild fishing in the Caspian Sea in 2006, nearly 90% of the caviar consumed worldwide now came from farms.
Kamin, Ronald, Dolansky, Eric, Daly, Peter, Ruaud, Sabine   +3 more
openaire   +1 more source

CAVIARE.

The Lancet, 1912
openaire   +1 more source

Caviar

Karestin Harrison, Tamara L. Honesty
openaire   +2 more sources