Food Structure
Volume 3, Number 1 (1984)
An Analysis of Microstructural Factors Which Influence the Use of Muscle as a Food
R. G. Cassens, C. E. Carpenter, and T. J. Eddinger
The Role of Gap Filaments in Muscle and in Meat
R. H. Locker
Processing Effects on Meat Product Microstructure
Glenn R. Schmidt
X-Ray Microanalysis of Hollow Heart Potatoes
W. P. Mohr, A. R. Spurr, P. Fenn, and H. Timm
Determination of Element Concentrations in Fresh and Processed Vegetables by Quantitative X-Ray Microanalysis
Monika Grote and Hans Georg Fromme
Electron Microscopic Investigations of the Cell Structure in Fresh and Processed Vegetables (Carrots and Green Bean Pods)
Monika Grote and Hans Georg Fromme
Microstructural Changes in Winged Bean and Soybean During Fermentation into Miso
K. Saio, H. Suzuki, T. Kobayashi, and M. Namikawa
The Effects of Microwave Energy and Convection Heating on Wheat Starch Granule Transformations
N. K. Goebel, J. Grider, E. A. Davis, and J. Gordon
Microstructure of Set-Style Yoghurt Manufactured from Cow's Milk Fortified by Various Methods
A. Y. Tamime, M. Kalab, and G. Davies