IMPROVED HISTOLOGICAL PROCEDURE FOR MICROSCOPIC DEMONSTRATION OF RELATED CHANGES IN FISH MUSCLE-TISSUE STRUCTURE DURING HOLDING AND FREEZING

被引：18

作者：

BELLO, RA

LUFT, JH

PIGOTT, GM

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb15337.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：733 / &

共 23 条

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[2]

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[3]

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[4]

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[5]

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[6]

Humason GL, 1972, ANIMAL TISSUE TECHNI

Luoto, M ;

Seppälä, M .

[8]

Kelly T. R., 1969, Journal of Food Technology, V4, P105

[9]

LILJEMARK A, 1969, FREEZING IRRADIATION

[10]

LOVE RM, 1966, CRYOBIOLOGY