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Assessment of the Effect of Secondary Fixation on the Structure of Meat Products Prepared for Scanning Electron Microscopy

The aim of the research was to verify the necessity of secondary fixation with osmium tetroxide in various types of meat products and evaluation of structural changes of products using different fixation procedures. The material for the study consisted of 11 types of meat products that were analyzed...

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Detalles Bibliográficos
Autores principales:	Běhalová, Hana, Tremlová, Bohuslava, Kalčáková, Ludmila, Pospiech, Matej, Dordevic, Dani
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230885/ https://www.ncbi.nlm.nih.gov/pubmed/32295008 http://dx.doi.org/10.3390/foods9040487

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