Food Structure
Volume 2, Number 1 (1983)
Ultrastructure Studies of Pasta. A Review.
P. Resmini and M.A. Pagani
Endosperm Degradation in Barley Kernels That Synthesize Amylase in the Absence of Embryos and Exogenous Gibberellic Acid
A. W. MacGregor, P. B. Nicholls, and L. Dushnicky
An Alternive to Critical Point Drying for Preparing Meat Emulsions for Scanning Electron Microscopy
Edward J. Basgall, Peter J. Bechtel, and Floyd K. McKeith
Image Analysis of Morphological Changes in Wiener Batters During Chopping and Cooking
A. G. Kempton and S. Trupp
Composition and Microstructure of Soft Brine Cheese Made From Instant Whole Milk Powder
Mohamed M. Omar and Wolfgang Buchheim
Development of Microstructure in Set-Style Nonfat Yogurt - A Review
Miloslav Kalab, Paula Allan-Wojtas, and Beverley E. Phipps-Todd
The Structure of Fresh Desiccated Coconut
J. F. Heathcock and J. A. Chapman
Effect of Prerigor Pressurization on Bovine Lysomal Enzyme Activity
E. A. Elgasim, W. H. Kennick, A. F. Anglemier, M. Koohmaraie, and E. A. Elkhalifa
A Review of the Muscle Cell Cytoskeleton and Its Possible Relation to Meat Texture and Sarcolemma Emptying
D. W. Stanley
Myofibrillar Characteristics of Porcine Stress Syndrome
P. K. Basrur, Sandra Frombach, W. N. McDonell, and H. D. Geissinger