|
Titre :
|
A low temperature scanning electron microscopy study of ice cream.I. Techniques and general microstructure
|
|
Auteurs :
|
K. Caldwell ;
H. Goff ;
D. Stanley
|
|
Type de document :
|
article/chapitre/communication
|
|
Année de publication :
|
1992
|
|
Format :
|
p.1-9
|
|
Langues:
|
= Anglais
|
|
Catégories :
|
METROLOGIE
|
|
Mots-clés:
|
CONGELATION
;
CREME
;
HISTOLOGIE
;
MICROSCOPIE
;
FORMATION DE CRISTAUX
|
|
Résumé :
|
The objective of this study was to investigate techniques suitable for viewing the microstructure of ice cream in the frozen and fully hydrated state using low temperature scanning electron microscopy and to examine the microstructure of the frozen product.
|
|
Source :
|
Food structure, vol.11
|
