ShareASPECTS OF SAMPLE PREPARATION FOR FREEZE-FRACTURE/FREEZE-ETCH STUDIES OF PROTEINS AND LIPIDS IN FOOD SYSTEMS. A REVIEW.
Author(s) : BUCHHEIM W.
Type of article: Article
Summary
DESCRIPTION OF THE STAGES OF SAMPLING AND OPTIMISATION OF THE PROCEDURE.
Details
- Original title: ASPECTS OF SAMPLE PREPARATION FOR FREEZE-FRACTURE/FREEZE-ETCH STUDIES OF PROTEINS AND LIPIDS IN FOOD SYSTEMS. A REVIEW.
- Record ID : 1983-2156
- Languages: English
- Source: Food Microstruct. - vol. 1 - n. 2
- Publication date: 1982
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Indexing
- Themes: Refrigeration and perishable products: general information
- Keywords: Food; Lipid; Protein; Freeze-fracture; Freeze-etching
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