Assessment of the Effect of Secondary Fixation on the Structure of Meat Products Prepared for Scanning Electron Microscopy.

Behalová, Hana; Tremlová, Bohuslava; Kalcáková, Ludmila; Pospiech, Matej; Dordevic, Dani

Behalová, Hana; Tremlová, Bohuslava; Kalcáková, Ludmila; Pospiech, Matej; Dordevic, Dani.

Afiliación

Behalová H; Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 612 42 Brno, Czech Republic.
Tremlová B; Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 612 42 Brno, Czech Republic.
Kalcáková L; Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 612 42 Brno, Czech Republic.
Pospiech M; Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 612 42 Brno, Czech Republic.
Dordevic D; Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 612 42 Brno, Czech Republic.

Foods ; 9(4)2020 Apr 13.

Article en En | MEDLINE | ID: mdl-32295008

Palabras clave

artifacts; lipid droplets; meat; osmium tetroxide; scanning electron microscopy

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2020 Tipo del documento: Article País de afiliación: República Checa

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