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Microstructural Analyses to Study Ingredient Functionality, Interactions and Quality in Frozen Foods.

Published online by Cambridge University Press:  01 August 2002

H. Douglas Goff
H. Douglas Goff*
Affiliation:
Dept. of Food Science, Univ. of Guelph, Guelph, ON N1G 2W1, Canada, dgoff@uoguelph.ca

Abstract

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Information
Microscopy and Microanalysis , Volume 8 , Issue S02 , August 2002 , pp. 238 - 239
Copyright
Copyright © Microscopy Society of America 2002