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Spectrometer Measures Salt in Salmon Caviar

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For years, the preparation of ikura -- also known as salmon caviar -- was something of an art form. Producers soaked the harvested eggs in a brine solution that extended the final product's shelf life and, if done correctly, preserved taste and texture. But preparation of ikura has undergone a sea change as modern diets have begun demanding lower salt content. Coincident with this demand, markets for the roe have expanded eastward across the Atlantic, which have brought about more stringent export regulations on ikura's shelf life.    Combined, these trends have made it more and more...Read full article

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    Published: February 2001
    Basic ScienceNews & FeaturesSensors & Detectorsspectroscopy

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