Microstructural Analyses to Study Ingredient Functionality, Interactions and Quality in Frozen Foods.

H. Douglas Goff

doi:10.1017/S1431927602100110

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Microstructural Analyses to Study Ingredient Functionality, Interactions and Quality in Frozen Foods.

Published online by Cambridge University Press: 01 August 2002

H. Douglas Goff

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H. Douglas Goff*: Affiliation:
Dept. of Food Science, Univ. of Guelph, Guelph, ON N1G 2W1, Canada, dgoff@uoguelph.ca

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Type: Abstract
Information: Microscopy and Microanalysis , Volume 8 , Issue S02 , August 2002 , pp. 238 - 239

DOI: https://doi.org/10.1017/S1431927602100110 [Opens in a new window]
Copyright: Copyright © Microscopy Society of America 2002

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Microstructural Analyses to Study Ingredient Functionality, Interactions and Quality in Frozen Foods.

Volume 8, Issue S02
H. Douglas Goff ^(a1)
DOI: https://doi.org/10.1017/S1431927602100110

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Microstructural Analyses to Study Ingredient Functionality, Interactions and Quality in Frozen Foods.

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