ELECTRON MICROSCOPY OF A MEAT EMULSION

被引：56

作者：

BORCHERT, LL

GREASER, ML

BARD, JC

CASSENS, RG

BRISKEY, EJ

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1967年 / 32卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1967.tb09699.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：419 / +

页数：1

共 10 条

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[8] CYTOCHEMISTRY AND ELECTRON MICROSCOPY - PRESERVATION OF CELLULAR ULTRASTRUCTURE AND ENZYMATIC ACTIVITY BY ALDEHYDE FIXATION [J].

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