ShareMicroscopical methods for examining frozen foods.
Author(s) : WILSON A. J.
Type of article: Book chapter
Summary
Various methods of electron microscopy for analysis of the structure of frozen foods are presented. Examples of application to samples of meat, fatty emulsions, ice cream and vegetable tissue are also given.
Details
- Original title: Microscopical methods for examining frozen foods.
- Record ID : 1992-2749
- Languages: English
- Source: In: Food Freezing, Today Tomorrow, Springer Verl. - 1991; 97-112; 17 fig.; 22 ref.
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Freezing of foodstuffs
- Keywords: Structure; Food; Meat; Plant product; Microscopy; Ice cream; Freezing
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