Comparison of high-pressure freezing/freeze substitution and chemical fixation of catfish barbel taste buds

Microscopy Research and Technique

Volumn 35, Issue 5, 1996, Pages 385-412

  Royer, Suzanne M ^a   Kinnamon, John C ^b  

^a UNIVERSITY OF DENVER   (United States)

^b UNIVERSITY OF COLORADO SCHOOL OF MEDICINE   (United States)

Author keywords

Cryofixation; Golgi apparatus; Gustation; Intermediate filaments; Microfilaments; Mitochondria; Synapse

Indexed keywords

FREEZING; MAMMALS; MICROSTRUCTURE; TISSUE;

CRYOFIXATION; FREEZE SUBSTITUTION; GOLGI APPARATUS; GUSTATION; HIGH-PRESSURE FREEZING; INTERMEDIATE FILAMENTS; MICROFILAMENTS; MITOCHONDRIAS; SYNAPSE; TASTE BUDS;

BIOACTIVITY;

ANIMAL TISSUE; ARTICLE; CATFISH; CONTROLLED STUDY; FREEZING; INTERMETHOD COMPARISON; NONHUMAN; PRIORITY JOURNAL; TASTE BUD; TISSUE FIXATION;

ANIMALIA; BARBUS BARBUS; ICTALURUS PUNCTATUS; MAMMALIA; VERTEBRATA;

EID: 0030446918     PISSN: 1059910X     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0029(19961201)35:5<385::AID-JEMT3>3.0.CO;2-K     Document Type: Article

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