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Journal of Aquatic Food Product Technology Volume 15, 2006 - Issue 3
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PEER REVIEWED PAPERS

Composition and Consumer Attribute Analysis of Smoked Fillets of Gulf Sturgeon (Ancipenser oxyrinchus desotoi) Fed Different Commercial Diets

A. C. M. Oliveira Fishery Industrial Technology Center, University of Alaska Fairbanks, Kodiak, AK, 99615, USA
,
M. O. Balaban Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, 32611, USA
&
S. F. O'Keefe Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, 24061, USA
Pages 33-48 | Published online: 30 Sep 2008

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Read on this site (2)

Rubén Muñoz-Lechuga, Víctor Sanz-Fernández & Remedios Cabrera-Castro. (2018) An Overview of Freshwater and Marine Finfish Aquaculture in Spain: Emphasis on Regions. Reviews in Fisheries Science & Aquaculture 26:2, pages 195-213.
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Gülgün F. Ünal Şengör, Didem Üçok Alakavuk, Ş. Yasemin Tosun & Şafak Ulusoy. (2010) The Chemical and Sensory Quality of Smoked Sturgeon (Huso huso): A Case Study. Journal of Aquatic Food Product Technology 19:3-4, pages 310-317.
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Articles from other publishers (3)

António Raposo, Hmidan A. Alturki, Rabab Alkutbe & Dele Raheem. (2023) Eating Sturgeon: An Endangered Delicacy. Sustainability 15:4, pages 3511.
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Daria Vilkova, Christine Chèné, Elena Kondratenko & Romdhane Karoui. (2022) A comprehensive review on the assessment of the quality and authenticity of the sturgeon species by different analytical techniques. Food Control 133, pages 108648.
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HÜLYA TURAN, GÜLŞAH SÖNMEZ, M. YEŞIM ÇELİK, METIN YALÇIN & YALÇIN KAYA. (2008) THE EFFECTS OF HOT SMOKING ON THE CHEMICAL COMPOSITION AND SHELF LIFE OF MEDITERRANEAN MUSSEL ( MYTILUS GALLOPROVINCIALIS L. 1819) UNDER CHILLED STORAGE . Journal of Food Processing and Preservation 32:6, pages 912-922.
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