ShareTHE APPLICATION OF COLD STAGE SCANNING ELECTRON MICROSCOPY TO FOOD RESEARCH.
Author(s) : SARGENT J. A.
Type of article: Article
Summary
STUDY OF THE APPLICATION OF COLD STAGE SCANNING ELECTRON MICROSCOPY METHODS, INCLUDING CRYOPRESERVATION AND LOW TEMPERATURE ANALYSES, TO THE STUDY OF EMULSIFIED OR POWDERED PRODUCTS, SUCH AS ICE CREAM, CHOCOLATE-BASED PRODUCTS, CERTAIN DELICATESSEN, ETC. VARIOUS EXAMPLES ARE GIVEN, NOTABLY FOR THE DETECTION OF CONTAMINANT MICROORGANISMS. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-244742.
Details
- Original title: THE APPLICATION OF COLD STAGE SCANNING ELECTRON MICROSCOPY TO FOOD RESEARCH.
- Record ID : 1989-1847
- Languages: English
- Source: Food Microstruct. - vol. 7 - n. 2
- Publication date: 1988
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