Food Structure
Volume 7, Number 1 (1988)
The Effects of Gamma Irradiation and Calcium Treatment on the Ultrastructure of Apples and Pears
E. Kovacs, A. Keresztes, and J. Kovacs
Functional and Microstructural Effects of Fillers in Comminuted Meat Products
Frederick W. Comer and Paula Allan-Wojtas
The Retention of Contractility of Rabbit Myofibrils During Storage at 25 C
Makoto Nakamura, Michio Muguruma, Toshiyuki Fukazawa, and Mamoru Yamaguchi
The Use of Transmission Electron Microscopy to Study the Composition of Pseudomonas Fragi Attachment Material
Paula J. Herald and Edmund A. Zottola
Effects of Lignification, Cellulose Crystallinity and Enzyme Accessible Space on the Digestibility of Plant Cell Wall Carbohydrates by the Ruminant
M. S. Kerley, G. C. Fahey Jr., J. M. Gould, and E. L. Iannotti
Changes in the Ultrastructure of Emulsions as a Result of Electron Microscopy Preparation Procedures
M. Liboff, H. D. Goff, Z. Haque, W. K. Jordan, and J. E. Kinsella
Development of Microstructure in Raw, Fried, and Fried and Cooked Paneer Made From Buffalo, Cow, and Mixed Milks
Miloslav Kalab, S. K. Gupta, H. K. Desai, and G. R. Patil
Amino Acid Composition and Structure of Cheese Baked as a Pizza Ingredient in Conventional and Microwave Ovens
Alenka Paquet and Miloslav Kalab
Changes in the Microstructure of Saint Paulin Cheese During Manufacture Studied by Scanning Electron Microscopy
Micheline Rousseau
Sample Holders for Solid and Viscous Foods Compatible with the Hexland Cryotrans CT 1000 Assembly
Miloslav Kalab, Paula Allan-Wojtas, and Ann Fook Yang
The Microstructure of Spray-Dried Microcapsules
M. Rosenberg, Y. Talmon, and I. J. Kopelman