ULTRASTRUCTURE OF CARP AND CLUPEID MUSCLE TISSUES DURING FREEZING.

[In Russian. / En russe.]

Author(s) : NALETOV I. A., NALETOVA I. A., FEDJAJ V. V.

Type of article: Periodical article

Summary

STUDY, BY ELECTRON MICROSCOPY, OF CHANGES IN THE ULTRASTRUCTURE OF FISH MUSCLE TISSUES IN TERMS OF FREEZING TEMPERATURE AND STORAGE TIME. FREEZING THE FISH BY A VAPOUR-LIQUID NITROGEN MIXTURE AT THE RATE OF 5 K/MIN AND A FINAL TEMPERATURE OF 193 K (-80 DEG C) PROVIDES THE INTEGRITY OF TISSUE STRUCTURE. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-184488.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1984-2354
  • Languages: Russian
  • Source: Izv. Vyss. Ucebn. Zaved., Piscevaja Tehnol. - n. 5
  • Publication date: 1982

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