Home ›
Entities
› academia
› Quality Changes in Chum Salmon (<i>Oncorhynchus keta</i>) Caviar (ikura) Affected by Thermal Pasteurization, Storage Time, and Packaging Material
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
Quality Changes in Chum Salmon (Oncorhynchus keta) Caviar (ikura) Affected by Thermal Pasteurization, Storage Time, and Packaging Material
Summary
Quality Changes in Chum Salmon (Oncorhynchus keta) Caviar (ikura) Affected by Thermal Pasteurization, Storage Time, and Packaging Material is a scholarly article[1].
Key Facts
Quality Changes in Chum Salmon (Oncorhynchus keta) Caviar (ikura) Affected by Thermal Pasteurization, Storage Time, and Packaging Material's instance of is recorded as scholarly article[2].
References
Programmatic citations — every numbered marker resolves to a verifiable graph row below.
Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). Quality Changes in Chum Salmon (<i>Oncorhynchus keta</i>) Caviar (ikura) Affected by Thermal Pasteurization, Storage Time, and Packaging Material. Retrieved May 24, 2026, from https://4ort.xyz/entity/quality-changes-in-chum-salmon-i-oncorhynchus-keta-i-caviar-ikura-affected-by-thermal-pasteurization-storage-time-and-pa
MLA“Quality Changes in Chum Salmon (<i>Oncorhynchus keta</i>) Caviar (ikura) Affected by Thermal Pasteurization, Storage Time, and Packaging Material.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/quality-changes-in-chum-salmon-i-oncorhynchus-keta-i-caviar-ikura-affected-by-thermal-pasteurization-storage-time-and-pa.
BibTeX@misc{4ortxyz_quality-changes-in-chum-salmon-i-oncorhynchus-keta-i-caviar-ikura-affected-by-thermal-pasteurization-storage-time-and-pa_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Quality Changes in Chum Salmon (<i>Oncorhynchus keta</i>) Caviar (ikura) Affected by Thermal Pasteurization, Storage Time, and Packaging Material}}, year = {2026}, url = {https://4ort.xyz/entity/quality-changes-in-chum-salmon-i-oncorhynchus-keta-i-caviar-ikura-affected-by-thermal-pasteurization-storage-time-and-pa}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Quality Changes in Chum Salmon (<i>Oncorhynchus keta</i>) Caviar (ikura) Affected by Thermal Pasteurization, Storage Time, and Packaging Material — https://4ort.xyz/entity/quality-changes-in-chum-salmon-i-oncorhynchus-keta-i-caviar-ikura-affected-by-thermal-pasteurization-storage-time-and-pa (retrieved 2026-05-24)
