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Quality Attributes and Microbial Storage Stability of Caviar from Cultivated White Sturgeon (Acipenser transmontanus)

Identifieur interne : 000116 ( PascalFrancis/Corpus ); précédent : 000115; suivant : 000117

Quality Attributes and Microbial Storage Stability of Caviar from Cultivated White Sturgeon (Acipenser transmontanus)

Auteurs : Joong-Han Shin ; Alexandra C. M. Oliveira ; Barbara A. Rasco

Source :

RBID : Pascal:10-0091729

Descripteurs français

English descriptors

Notice en format standard (ISO 2709)

Pour connaître la documentation sur le format Inist Standard.

pA  
A01 01  1    @0 0022-1147
A02 01      @0 JFDSAZ
A03   1    @0 J. food sci.
A05       @2 75
A06       @2 1
A08 01  1  ENG  @1 Quality Attributes and Microbial Storage Stability of Caviar from Cultivated White Sturgeon (Acipenser transmontanus)
A11 01  1    @1 SHIN (Joong-Han)
A11 02  1    @1 OLIVEIRA (Alexandra C. M.)
A11 03  1    @1 RASCO (Barbara A.)
A14 01      @1 School of Food Science, Washington State Univ. @2 Pullman, WA 99163-6376 @3 USA @Z 1 aut. @Z 3 aut.
A14 02      @1 Fishery Industrial Technology Center, School of Fisheries and Ocean Science, Univ. of Alaska @2 Fairbanks, AK 99615-7401 @3 USA @Z 2 aut.
A20       @2 C43-C48
A21       @1 2010
A23 01      @0 ENG
A43 01      @1 INIST @2 713 @5 354000189233680160
A44       @0 0000 @1 © 2010 INIST-CNRS. All rights reserved.
A45       @0 1/4 p.
A47 01  1    @0 10-0091729
A60       @1 P
A61       @0 A
A64 01  1    @0 Journal of food science
A66 01      @0 USA
C02 01  X    @0 002A35D
C02 02  X    @0 002A35B06
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C03 01  X  ENG  @0 Quality @5 01
C03 01  X  SPA  @0 Calidad @5 01
C03 02  X  FRE  @0 Entreposage @5 02
C03 02  X  ENG  @0 Warehousing @5 02
C03 02  X  SPA  @0 Almacenamiento @5 02
C03 03  X  FRE  @0 Stabilité @5 10
C03 03  X  ENG  @0 Stability @5 10
C03 03  X  SPA  @0 Estabilidad @5 10
C03 04  X  FRE  @0 Caviar @5 19
C03 04  X  ENG  @0 Caviar @5 19
C03 04  X  SPA  @0 Caviar @5 19
C03 05  X  FRE  @0 Esturgeon @5 20
C03 05  X  ENG  @0 Sturgeon @5 20
C03 05  X  SPA  @0 Esturión @5 20
C03 06  X  FRE  @0 Acipenser transmontanus @2 NS @5 24
C03 06  X  ENG  @0 Acipenser transmontanus @2 NS @5 24
C03 06  X  SPA  @0 Acipenser transmontanus @2 NS @5 24
C03 07  X  FRE  @0 Acide gras @5 26
C03 07  X  ENG  @0 Fatty acids @5 26
C03 07  X  SPA  @0 Acido graso @5 26
C03 08  X  FRE  @0 Conservation aliment @5 28
C03 08  X  ENG  @0 Food preservation @5 28
C03 08  X  SPA  @0 Conservación alimento @5 28
C03 09  X  FRE  @0 Listeria monocytogenes @2 NS @5 48
C03 09  X  ENG  @0 Listeria monocytogenes @2 NS @5 48
C03 09  X  SPA  @0 Listeria monocytogenes @2 NS @5 48
C03 10  X  FRE  @0 Eau @5 53
C03 10  X  ENG  @0 Water @5 53
C03 10  X  SPA  @0 Agua @5 53
C03 11  X  FRE  @0 Sel @5 63
C03 11  X  ENG  @0 Salt @5 63
C03 11  X  SPA  @0 Sal @5 63
C07 01  X  FRE  @0 Poisson comestible @5 08
C07 01  X  ENG  @0 Edible fish @5 08
C07 01  X  SPA  @0 Pescado comestible @5 08
C07 02  X  FRE  @0 Pisces @2 NS
C07 02  X  ENG  @0 Pisces @2 NS
C07 02  X  SPA  @0 Pisces @2 NS
C07 03  X  FRE  @0 Vertebrata @2 NS
C07 03  X  ENG  @0 Vertebrata @2 NS
C07 03  X  SPA  @0 Vertebrata @2 NS
C07 04  X  FRE  @0 Bactérie
C07 04  X  ENG  @0 Bacteria
C07 04  X  SPA  @0 Bacteria
C07 05  X  FRE  @0 Lipide @5 49
C07 05  X  ENG  @0 Lipids @5 49
C07 05  X  SPA  @0 Lípido @5 49
N21       @1 060
N44 01      @1 OTO
N82       @1 OTO

Format Inist (serveur)

NO : PASCAL 10-0091729 INIST
ET : Quality Attributes and Microbial Storage Stability of Caviar from Cultivated White Sturgeon (Acipenser transmontanus)
AU : SHIN (Joong-Han); OLIVEIRA (Alexandra C. M.); RASCO (Barbara A.)
AF : School of Food Science, Washington State Univ./Pullman, WA 99163-6376/Etats-Unis (1 aut., 3 aut.); Fishery Industrial Technology Center, School of Fisheries and Ocean Science, Univ. of Alaska/Fairbanks, AK 99615-7401/Etats-Unis (2 aut.)
DT : Publication en série; Niveau analytique
SO : Journal of food science; ISSN 0022-1147; Coden JFDSAZ; Etats-Unis; Da. 2010; Vol. 75; No. 1; C43-C48; Bibl. 1/4 p.
LA : Anglais
CC : 002A35D; 002A35B06
FD : Qualité; Entreposage; Stabilité; Caviar; Esturgeon; Acipenser transmontanus; Acide gras; Conservation aliment; Listeria monocytogenes; Eau; Sel
FG : Poisson comestible; Pisces; Vertebrata; Bactérie; Lipide
ED : Quality; Warehousing; Stability; Caviar; Sturgeon; Acipenser transmontanus; Fatty acids; Food preservation; Listeria monocytogenes; Water; Salt
EG : Edible fish; Pisces; Vertebrata; Bacteria; Lipids
SD : Calidad; Almacenamiento; Estabilidad; Caviar; Esturión; Acipenser transmontanus; Acido graso; Conservación alimento; Listeria monocytogenes; Agua; Sal
LO : INIST-713.354000189233680160
ID : 10-0091729

Links to Exploration step

Pascal:10-0091729

Le document en format XML

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<ED>Quality; Warehousing; Stability; Caviar; Sturgeon; Acipenser transmontanus; Fatty acids; Food preservation; Listeria monocytogenes; Water; Salt</ED>
<EG>Edible fish; Pisces; Vertebrata; Bacteria; Lipids</EG>
<SD>Calidad; Almacenamiento; Estabilidad; Caviar; Esturión; Acipenser transmontanus; Acido graso; Conservación alimento; Listeria monocytogenes; Agua; Sal</SD>
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