A SCANNING ELECTRON MICROSCOPY STUDY OF EFFECTS OF PROCESSING ON CRUSTACEAN MUSCLE
- 1 March 1976
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 41 (2) , 455-457
- https://doi.org/10.1111/j.1365-2621.1976.tb00643.x
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- PROCESSING EFFECTS ON THE LIPID FRACTIONS AND PRINCIPAL FATTY ACIDS OF BLUE CRAB (Callinectes sapidus) MUSCLEJournal of Food Science, 1975
- The application of cryo‐ultramicrotomy in the study of the fine structure of myofilamentsJournal of Microscopy, 1973
- An Attempt to Account for the Diversity of Crustacean MusclesAmerican Zoologist, 1973
- THE SCANNING ELECTRON MICROSCOPE: POTENTIAL USEFULNESS TO BIOLOGISTS A REVIEWJournal of Histochemistry & Cytochemistry, 1973
- Scanning Electron Microscope Techniques in BiologyPublished by Springer Nature ,1973
- Structure of Contracted Porcine Psoas Muscle as Related to TextureCanadian Institute of Food Science and Technology Journal, 1972
- CRUSTACEAN MUSCLEPublished by Elsevier ,1972
- SCANNING ELECTRON MICROSCOPY OF SKELETAL MUSCLE FROM RAINBOW TROUT, TURKEY AND BEEFJournal of Food Science, 1971
- Ciba Foundation Symposium ‐ The Frozen CellPublished by Wiley ,1970