APPLICATION OF MICROSCOPIC TECHNIQUES TO THE DESCRIPTION OF STRUCTURE OF DEHYDRATED FOOD SYSTEMS
作者： F. GEJL-HANSEN , J. M. FLINK
DOI: 10.1111/J.1365-2621.1976.TB00652.X
关键词:
摘要: A wide variety of optical microscopic techniques are available for elucidation the structure materials. Many can be applied by food scientist studying dehydrated materials and influence on physical properties food. Also recent developments in scanning electron microscopes related instruments permit new approaches to study structure. The application some these relationship observed foods will described use a number selected examples.
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