ShareCRYOTECHNIQUES IN THE EXAMINATION OF FOOD.
Author(s) : HEATHCOCK J. F.
Summary
APPLICATIONS OF CRYOMICROSCOPY (SCANNING ELECTRON MICROSCOPY OR CRYOBREAKING AND FREEZE-ETCHING TECHNIQUE IN TRANSMISSION ELECTRON MICROSCOPY) TO THE ANALYSIS OF THE STRUCTURE OF LIPIDS AND GLUCIDES IN SOME FOODSTUFFS. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-243738.
Details
- Original title: CRYOTECHNIQUES IN THE EXAMINATION OF FOOD.
- Record ID : 1989-1846
- Languages: English
- Publication date: 1988
- Source: Source: Inst. Phys. Conf. Ser.
vol. 3; n. 93; 55-56; 2 phot.
Indexing
- Themes: Refrigeration and perishable products: general information
- Keywords: Glucide; Food; Measurement; Lipid; Cryomicroscopy
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- Date : 1997/06/23
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