Kaviar (Malay Wikipedia)

Analysis of information sources in references of the Wikipedia article "Kaviar" in Malay language version.

refsWebsite

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1caviarhouse-prunier.com

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8,926^th place

1caterersearch.com

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8,473^rd place

1fao.org

318^th place

216^th place

1cites.org

2,927^th place

715^th place

1web.archive.org

1^st place

1worldwildlife.org

1,982^nd place

1,930^th place

1foodfancy.net

low place

8,927^th place

1legifrance.gouv.fr

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2,955^th place

1newzy.net

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8,928^th place

1usda.gov

438^th place

242^nd place

caterersearch.com

According to Jean-Pierre Esmilaire, Directeur Général of Caviar House & Prunier: "two-thirds of caviar's taste is lost through pasteurisation." (in "Three-star caviar", Caterersearch - The complete information source for hospitality, 1 Februari 2001). 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, hlm 53.)

caviarhouse-prunier.com

According to Jean-Pierre Esmilaire, Directeur Général of Caviar House & Prunier: "two-thirds of caviar's taste is lost through pasteurisation." (in "Three-star caviar", Caterersearch - The complete information source for hospitality, 1 Februari 2001). 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, hlm 53.)

cites.org

"Caviar: processed roe of Acipenseriformes species." in CITES (2002), "Annex 1 - CITES guidelines for a universal labelling system for the trade in and identification of caviar", in Resolution Conf. 12.7 - Conservation of and trade in sturgeons and paddlefish, Twelfth meeting of the Conference of the Parties, Santiago (Chile), 3-15 November 2002. Diarkibkan 2006-02-14 di Wayback Machine

fao.org

"Roe coming from a fish other than Acipenseriformes is not caviar, and is often classified as «caviar substitute»." in Catarci, Camillo (2004), "Sturgeons (Acipenseriformes)", in World markets and industry of selected commercially-exploited aquatic species with an international conservation profile, FAO Fisheries Circulars - C990, FAO Corporate Document Repository, Fisheries and Aquaculture Department.

foodfancy.net

"The United States of America Custom Service (US Customs & Border Protection, 2004) defines caviar thus: Caviar is the eggs or roe of sturgeon preserved with salt. It is prepared by removing the egg masses from freshly caught fish and passing them carefully through a fine-mesh screen to separate the eggs and remove extraneous bits of tissue and fat. At the same time, 4–6 percent salt is added to preserve the eggs and bring out the flavour. Most caviar is produced in Azerbaijan, Russia and Iran from fish taken from the Caspian Sea, the Black Sea, and the Sea of Azov." in Johannesson, J. (2006), "1. Fish roe products and relevant resources for the industry: Definitions of caviar", Lumpfish caviar – from vessel to consumer, FAO Fisheries Technical Paper No. 485, Rome, FAO, p.1.

legifrance.gouv.fr

Arrêté du 23 février 2007 (NOR: DEVN0750874A; Version consolidée au 06 mai 2007), Article 1: "a) Caviar : oeufs non fécondés, traités, des espèces d'acipensériformes dont la liste figure en annexe du présent arrêté;".

newzy.net

"After a nine year ban Russia has begun exporting sturgeon caviar to the European Union", Newzy.net, 21 Februari 2011

usda.gov

ndb.nal.usda.gov

National Agricultural Library. "National Nutrient Database for Standard Reference, Release 25, Nutrient data for caviar". USDA. Dicapai pada 15 November 2012.

web.archive.org

"Caviar: processed roe of Acipenseriformes species." in CITES (2002), "Annex 1 - CITES guidelines for a universal labelling system for the trade in and identification of caviar", in Resolution Conf. 12.7 - Conservation of and trade in sturgeons and paddlefish, Twelfth meeting of the Conference of the Parties, Santiago (Chile), 3-15 November 2002. Diarkibkan 2006-02-14 di Wayback Machine

worldwildlife.org

"Caviar is made from the unfertilized eggs of female sturgeon and paddlefish, among the oldest and largest species of fish living on earth." in World Wide Fund for Nature, Wildlife Trade - Caviar Trade FAQs.