19 – THE EVALUATION OF FOOD STRUCTURE BY LIGHT MICROSCOPY
暂无分享，去创建一个
[1] K. Pickering,et al. Demonstration of collagen in meat products by an improved picro-Sirius red polarisation method. , 1984, The Analyst.
[2] R. Reeve. A specific hydroxylamineferric chloride reaction for histochemical localization of pectin. , 1959, Stain technology.
[3] R. Moss,et al. Selective staining of protein and starch in wheat flour and its products. , 1970, Stain technology.
[4] S. I. Rosenthal,et al. SIRIUS RED F3BA AS A STAIN FOR CONNECTIVE TISSUE. , 1964, Archives of pathology.
[5] F. Flint,et al. Quantitative determination of texturised soya protein by a stereological technique , 1978 .