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Use of Peldri II (a fluorocarbon compound) in the preparation of cheese samples for examination by scanning electron microscopy

Published online by Cambridge University Press:  01 June 2009

Miguel Frau
Affiliation:
Department of Chemistry, University of the Balearic Isles, 07071 Palma de Mallorca, Spain
Alfonso Blanco
Affiliation:
Department of Anatomy and Comparative Pathological Anatomy, University of Córdoba, Córdoba, Spain
Jaime Cañellas
Affiliation:
Department of Chemistry, University of the Balearic Isles, 07071 Palma de Mallorca, Spain
Carmen Rosselló
Affiliation:
Department of Chemistry, University of the Balearic Isles, 07071 Palma de Mallorca, Spain

Abstract

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Type
Short Communications
Copyright
Copyright © Proprietors of Journal of Dairy Research 1993

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References

REFERENCES

Boyde, A. & Maconnachie, E. 1981 Morphological correlations with dimensional changes during SEM specimen preparation. Scanning Electron Microscopy IV 2734Google Scholar
Kalab, M. 1978 Milk gel structure. VIII. Effect of drying on scanning electron microscopy of some dairy products. Milchwissenschaft 33 353358Google Scholar
Kennedy, J. R., Williams, R. W. & Gray, J. P. 1989 Use of Peldri II (a fluorocarbon solid at room temperature) as an alternative to critical point drying for biological tissues. Journal of Electron Microscopy Technique 11 117125CrossRefGoogle ScholarPubMed
Paquet, A. & Kalab, M. 1988 Amino acid composition and structure of cheese baked as a pizza ingredient in conventional and microwave ovens. Food Microstructure 7 93103Google Scholar
Tamime, A. Y., Kalab, M., Davies, G. & Younis, M. F. 1990 Microstructurc and firmness of processed cheese manufactured from cheddar cheese and skim milk powder cheese base. Food Structure 9 2337Google Scholar
Walstra, P. & Jenness, R. 1984 Dairy Chemistry and Physics. New York: John Wiley & SonsGoogle Scholar