Combined use of variable pressure scanning electron microscopy and confocal laser scanning microscopy best reveal microstructure of comminuted meat gels
Author:
Funder
National Research Initiative
Publisher
Elsevier BV
Subject
Food Science
Reference37 articles.
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4. Electron microscopy of a meat emulsion;Borchert;Journal of Food Science,1967
5. Relationship between chopping temperatures and fat and water binding in comminuted meat batters;Brown;Journal of Food Science,1975
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