# Quality Changes in Chum Salmon (<i>Oncorhynchus keta</i>) Caviar (ikura) Affected by Thermal Pasteurization, Storage Time, and Packaging Material

> Research article (Journal of Aquatic Food Product Technology, 2017) · cited 15× · AI/ML

**Wikidata**: [openalex:W2779519571](https://www.wikidata.org/wiki/openalex:W2779519571)  
**Source**: https://4ort.xyz/entity/quality-changes-in-chum-salmon-i-oncorhynchus-keta-i-caviar-ikura-affected-by-thermal-pasteurization-storage-time-and-pa