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Understanding pH-Induced Softening of Feta Cheese During Storage at the Ultrastructural Level - A Structure-Function Case Study

Published online by Cambridge University Press:  04 August 2017

Almut H. Vollmer ,
Nabil N. Youssef ,
James A. Powell ,
Xiaojun Qi  and
Donald J. McMahon
Almut H. Vollmer
Affiliation:
Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan, USA
Nabil N. Youssef
Affiliation:
Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan, USA
James A. Powell
Affiliation:
Department of Mathematics and Statistics, Utah State University, Logan, USA
Xiaojun Qi
Affiliation:
■
Donald J. McMahon
Affiliation:
■

Abstract

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Type
Abstract
Information
Microscopy and Microanalysis , Volume 23 , Supplement S1: Proceedings of Microscopy & Microanalysis 2017 , July 2017 , pp. 1128 - 1129
Copyright
© Microscopy Society of America 2017 

References

[1] The authors acknowledge Leprino Foods Company for the support they have given to the Western Dairy Center at Utah State University to establish a Biostructure Center, and the Electron Microscopy Core Research Facility at the University of Utah for access to the transmission electron microscope.Google Scholar