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Caviar matter(s): The material politics of the European caviar grey market
Political Geography, 2022Hannah Dickinson
exaly
The future of caviar production on the light of social changes: a new dawn for caviar?
Reviews in Aquaculture, 2019Benedetto Sicuro
exaly
Caviar is a delicacy obtained from fish roe by separating it from the connective tissue, salting it, adding additives, and sometimes pasteurizing it for preservation. The most valuable caviar is produced from the eggs of fish belonging to the Acipenseridae family (sturgeon), processed with food-grade salt.
Fidan, Yaren, Taşçı, Fulya
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Fidan, Yaren, Taşçı, Fulya
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Potential health risk assessment of heavy metals via consumption of caviar of Persian sturgeon
Marine Pollution Bulletin, 2017Soheil Sobhanardakani
exaly