Caviar - the resource book 

by Sternin, V. and Doré, I.  

published by Cultura (Cultura Enterprises), Moscow, 1993, 256 pp.,
ISBN 0-9636871-0-7 

The book describes the history of caviar production in various parts of the world, briefly addresses the sturgeon species utilized, explains in detail the various types of caviar on the market, including those produced from other fish species (e.g. salmon, lumpfish, mullet, hering), reports on processing (pressing & packing) as well as on quality control and assurance. Chapters on understanding the labelling, composition and tastes as well as on "Serving Caviar" are very informative for the general public. A multilingual glossary, an annex with an outline of caviar processing and an extensive bibliography and patent list concludes the book.