캐비아 (Korean Wikipedia)

According to Jean-Pierre Esmilaire, Directeur Général of Caviar House & Prunier Archived 2019년 12월 16일 - 웨이백 머신: "two-thirds of caviar's taste is lost through pasteurisation." (in "Three-star caviar", Caterersearch - The complete information source for hospitality, 1 February 2001 보관됨 2012-07-24 - archive.today). Also Judith C. Sutton states that "pasteurized caviar doesn't taste as good or have the consistency of fresh caviar, and caviar lovers avoid it." ( in Judith C. Sutton, Champagne & Caviar & Other Delicacies, New York, Black Dog & Leventhal, 1998, p. 53.)

books.google.com

Goldstein, D. (1999). 《A Taste of Russia: A Cookbook of Russian Hospitality》. Russian Life Books. 71쪽. ISBN 978-1-880100-42-4. 2017년 5월 28일에 확인함.
lan Davidson, Tom Jaine, The Oxford companion to food, Oxford University Press, 2006, ISBN 0-19-280681-5, ISBN 978-0-19-280681-9, p. 150.

According to Jean-Pierre Esmilaire, Directeur Général of Caviar House & Prunier Archived 2019년 12월 16일 - 웨이백 머신: "two-thirds of caviar's taste is lost through pasteurisation." (in "Three-star caviar", Caterersearch - The complete information source for hospitality, 1 February 2001 보관됨 2012-07-24 - archive.today). Also Judith C. Sutton states that "pasteurized caviar doesn't taste as good or have the consistency of fresh caviar, and caviar lovers avoid it." ( in Judith C. Sutton, Champagne & Caviar & Other Delicacies, New York, Black Dog & Leventhal, 1998, p. 53.)

According to Jean-Pierre Esmilaire, Directeur Général of Caviar House & Prunier Archived 2019년 12월 16일 - 웨이백 머신: "two-thirds of caviar's taste is lost through pasteurisation." (in "Three-star caviar", Caterersearch - The complete information source for hospitality, 1 February 2001 보관됨 2012-07-24 - archive.today). Also Judith C. Sutton states that "pasteurized caviar doesn't taste as good or have the consistency of fresh caviar, and caviar lovers avoid it." ( in Judith C. Sutton, Champagne & Caviar & Other Delicacies, New York, Black Dog & Leventhal, 1998, p. 53.)

“Romanoff® Caviar”. Marzetti.com. 2011년 10월 17일에 원본 문서에서 보존된 문서. 2012년 8월 18일에 확인함.

According to Jean-Pierre Esmilaire, Directeur Général of Caviar House & Prunier Archived 2019년 12월 16일 - 웨이백 머신: "two-thirds of caviar's taste is lost through pasteurisation." (in "Three-star caviar", Caterersearch - The complete information source for hospitality, 1 February 2001 보관됨 2012-07-24 - archive.today). Also Judith C. Sutton states that "pasteurized caviar doesn't taste as good or have the consistency of fresh caviar, and caviar lovers avoid it." ( in Judith C. Sutton, Champagne & Caviar & Other Delicacies, New York, Black Dog & Leventhal, 1998, p. 53.)
“Romanoff® Caviar”. Marzetti.com. 2011년 10월 17일에 원본 문서에서 보존된 문서. 2012년 8월 18일에 확인함.