Polymer microscopy

Vaughan, A. S.

doi:10.1007/978-94-011-2160-6_10

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Early Stages Of Electron Microscopy Research Of Milk Products2

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2005

2010

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“…This is much later than its use in medicine, biology and material science. Interest gradually developed in food microstructure in general (Vaughan, 1979), including milk (Knoop, 1972 journal. Yet it is common knowledge nowadays that yogurt (Tamime & Robinson, 1999), cheeses (Fox, 1987), kefir (Marshall et al, 1984), and many other foods are made by the action of microorganisms.…”

Section: Early Stages Of Electron Microscopy Research Of Milk Productsmentioning

confidence: 99%

“…All kinds of foods are very interesting (Vaughan, 1979, Kaláb, 1982, Aguilera & Stanley, 1999 Figure 2). Milkfat (globules between 1 and 10 µm in diameter) may be seen even using a light microscope but they are not present in "skimmed milk" and were not, thus, present in the milk-based "hot dogs".…”

Section: Early Stages Of Electron Microscopy Research Of Milk Productsmentioning

confidence: 99%

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