Food Structure
Volume 5, Number 2 (1986)
The Skinned Fiber Technique as a Potential Method for Study of Muscle as a Food
R. G. Cassens, T. J. Eddinger, and R. L. Moss
Current Concepts of Muscle Ultrastructure With Emphasis on Z-Line Architecture
M. Yamaguchi, H. Kamisoyama, S. Nada, S. Yamano, M. Izumimoto, Y. Hirai, R. G. Cassens, H. Nasu, M. Muguruma, and T. Fukazawa
Comparative Microscopy and Morphometry of Skeletal Muscle Fibers in Poultry
Carol S. Williams, John W. Williams, and Ronald A. Chung
Determination of Internal Color of Beef Ribeye Steaks Using Digital Image Analysis
K. Unklesbay, N. Unklesbay, and J. Keller
The Structure of Gluten Gels
A. M. Hermansson and K. Larsson
Microstructure of Lentil Seeds (Lens Culinaris)
Joe S. Hughes and Barry G. Swanson
Structural Characteristics of Eleusine Corocana (Finger Millet) Using Scanning Electron and Fluorescence Microscopy
C. M. McDonough, L. W. Rooney, and C. F. Earp
Fluorescence Characterization of the Mature Caryopsis of Sorghum Bicolor (L.) Moench
C. F. Earp and L. W. Rooney
Lipolytic Changes in the Milk Fat of Raw Milk and Their Effects on the Quality of Milk Products
E. Kirst
The Development of Structure in Whipped Cream
B. E. Brooker, M. Anderson, and A. T. Andrews
Relationship Between Microstructure and Susceptibility to Syneresis in Yoghurt Made from Reconstituted Nonfat Dry Milk
V. R. Harwalkar and Miloslav Kalab
Electron Dense Granules in Yoghurt: Characterization by X-ray Microanalysis
Estelle M. Parnell-Clunies, Yukio Kakuda, and Richard Humphrey