Freeze-substitution and low-temperature embedding of dairy products for transmission electron microscopy

Journal of Microscopy

Volumn 213, Issue 1, 2004, Pages 63-69

  Smith, A K ^a   Goff, H D ^a   Sun, B D ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Electron microscopy; Emulsions; Freeze substitution; Ice cream; Low temperature embedding; Ultrastructure; UV polymerization; Whipped cream

Indexed keywords

ACETONE; ELECTRONS; METHANOL; MICROSTRUCTURE; ORGANIC SOLVENTS; RESINS; TEMPERATURE; URANIUM COMPOUNDS;

EMBEDDINGS; FREEZE SUBSTITUTION; GLUTARALDEHYDES; ICE CREAMS; LOW-TEMPERATURE EMBEDDING; LOWS-TEMPERATURES; MIXED SYSTEMS; ULTRASTRUCTURE; UV POLYMERIZATION; WHIPPED CREAM;

HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY;

ACETONE; FAT; FIXATIVE; GLUTARALDEHYDE; ICE; LIQUID NITROGEN; METHANOL; OSMIUM; OSMIUM TETRAOXIDE; PROPANE; RESIN; SOLVENT; URANYL ACETATE;

ARTICLE; CHEMICAL STRUCTURE; CREAM; CROSS LINKING; DAIRY PRODUCT; EMBEDDING; FREEZE DRYING; ICE CREAM; LOW TEMPERATURE; MATERIALS; POLYMERIZATION; PRIORITY JOURNAL; SAMPLE; STAINING; TRANSMISSION ELECTRON MICROSCOPY; ULTRAVIOLET RADIATION;

STAPHYLOCOCCUS PHAGE 187;

EID: 0742269466     PISSN: 00222720     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2818.2004.01264.x     Document Type: Article

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