Food Structure
Volume 10, Number 4 (1991)
Microstructural Studies of Gluten and a Hypothesis on Dough Formation
T. Amend and H.-D. Belitz
Light Microscopy Observations on the Mechanism of Dough Development in Chinese Steamed Bread Production
Sidi Huang and R. Moss
Scanning Electron Microscope Observations of Growth and Ochratoxin - A Production of Aspergillus alutaceus Variety alutaceus (Formerly A. ochraceus) on Gamma-Irradiated Barley
J. G. Szekely, W. S. Chelack, S. Delaney, R. R. Marquardt, and A. A. Frohlich
Immunohistochemical Techniques Applied to Raw and Mildly Heat Treated Meat Systems
B. Egelansdal, S. Kidman, and A.-M. Hermansson
Pathology of Turkey Skeletal Muscle: Implications for the Poultry Industry
Andrzej A. Sosnicki and Barry W. Wilson
Composition and Structure of Demineralized Spray-Dried Milk Permeate Powder
Miloslav Kalab, Marijana Caric, and Spasenija Milanovic
Fat-Holding in Hamburgers as Influenced by the Different Constituents of Beef Adipose Tissue
A. Olsson and E. Tornberg
The Effect of Processing Temperatures on the Microstructure and Firmness of Labneh Made from Cow's Milk by the Traditional Method or by Ultrafiltration
A. Y. Tamime, M. Kalab, and G. Davies
The Contribution of Milk Serum Proteins to the Development of Whipped Cream Structure
Eric C. Needs and Alan Huitson
Natural Systems for Preventing Contamination and Growth of Microorganisms in Foods
King-Thom Chung and Chris A. Murdock