Influence of fat Components and Tissue Preparation on the High Frequency Acoustic Properties-Reference-Cited by-同舟云学术

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Influence of fat Components and Tissue Preparation on the High Frequency Acoustic Properties

Published:2002 Issue: Volume: Page:161-166
ISSN:0270-5117
Container-title:Acoustical Imaging
language:
Short-container-title:

Author:

Sasaki Hidehiko,Saijo Yoshifumi,Tanaka Motonao,Nitta Shin-ichi

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4419-8606-1_21.pdf

Reference3 articles.

1. H. Okawai, M. Tanaka, F. Dunn, N. Chubachi, K. Honda, Quantitative display of acoustic properties of the biological tissue elementsAcoustical Imaging. 17193–201 (1988).

2. Y. Saijo, M. Tanaka, H. Okawai, F. Dunn, The ultrasonic properties of gastric cancer tissues obtained with a scanning acoustic microscope systemUltrasound Med Biol. 17709–714 (1991).

3. H. Sasaki, Y. Saijo, M. Tanaka et al., Influence of tissue preparation on the high-frequency acoustic properties of normal kidney tissueUltrasound Med Biol. 221261–1265 (1996).

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Acoustic Microscopy;Ultrasound in Food Processing;2017-03-24

2. References;Acoustic Microscopy;2008-07-23

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