Microscopic examination of products from fish meat
The paper deals with microscopic structure of commercial products from fish meat (ready-to-cook fish foods, meat products with an addition of fish meat). Samples were prepared by a histological technique, hematoxylin-eosin staining and differential staining to set off collagenic connective tissues (...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2000-02-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200002-0004_microscopic-examination-of-products-from-fish-meat.php |