Food Structure
Volume 3, Number 2 (1984)
The Effect of Salt and Pyrophosphate on the Structure of Meat
C. A. Voyle, P. D. Jolley, and G. W. Offer
Some Factors Influencing Ante-Mortem Changes in Muscle: A Brief Review
S. C. Seideman, S. H. Cohen, and J. V. Schollmeyer
Preliminary Evaluation of Lectins as Fluorescent Probes of Seed Structure and Composition
S. Shea Miller, S. H. Yiu, R. G. Fulcher, and I. Altosaar
Morphological Development in Sorghum Grain
C. W. Glennie, N.v.d. W. Liedenberg, and H. J. van Tonder
Mineral Migration in the Wheat Kernel During Mill Conditioning
A. Al Saleh, B. Bouchet, and D. J. Gallant
Light and Scanning Electron Microscopy of Wheat and Rye-Bread crumb. Interpretation of Specimens Prepared by Various Methods
Y. Pomeranz and D. Meyer
Ultrastructure of Quinoa Fruit (Chenopodium quinoa Willd)
E. Varriano-Marston and Alicia DeFrancisco
Ultrastructural Aspects of Spun Pea and Fababean Proteins
D. J. Gallant, B. Bouchet, and J. Culioli
Effect of Environment on the Physical Structure of the Peanut (Arachis hypogaea L.)
Clyde T. Young and William E. Schadel
Ultrastructural Studies of Raw and Processed Tissue of the Major Cultivated Mushroom, Agaricus bisporus
E. M. Jasinki, B. Stemberger, R. Walsh, and A. Kilara
A Simple Procedure for the Preparation of Stirred Yoghurt for Scanning Electron Microscopy
Paula Allan-Wojtas and Miloslav Kalab