The quality of caviar products produced from frozen salmon unscreened roe decreases rapidly during storage due to oxidation. hydrolytic and microbial processes. Antiseptic additives used only delay the development of microorganisms in foods. but do not affect the intensity of the hydrolysis and oxidation of lipids. https://www.roneverhart.com/Orange-Black-Happy-Halloween-Embossed-Metal-Wall-Decor/