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Use of Peldri II (a fluorocarbon compound) in the preparation of cheese samples for examination by scanning electron microscopy

Published online by Cambridge University Press:  01 June 2009

Miguel Frau ,
Alfonso Blanco ,
Jaime Cañellas  and
Carmen Rosselló
Miguel Frau
Affiliation:
Department of Chemistry, University of the Balearic Isles, 07071 Palma de Mallorca, Spain
Alfonso Blanco
Affiliation:
Department of Anatomy and Comparative Pathological Anatomy, University of Córdoba, Córdoba, Spain
Jaime Cañellas
Affiliation:
Department of Chemistry, University of the Balearic Isles, 07071 Palma de Mallorca, Spain
Carmen Rosselló
Affiliation:
Department of Chemistry, University of the Balearic Isles, 07071 Palma de Mallorca, Spain
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Abstract

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Type
Short Communications
Information
Journal of Dairy Research , Volume 60 , Issue 1 , February 1993 , pp. 129 - 132
Copyright
Copyright © Proprietors of Journal of Dairy Research 1993

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References

REFERENCES

Boyde, A. & Maconnachie, E. 1981 Morphological correlations with dimensional changes during SEM specimen preparation. Scanning Electron Microscopy IV 27–34Google Scholar
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Kennedy, J. R., Williams, R. W. & Gray, J. P. 1989 Use of Peldri II (a fluorocarbon solid at room temperature) as an alternative to critical point drying for biological tissues. Journal of Electron Microscopy Technique 11 117–125CrossRefGoogle ScholarPubMed
Paquet, A. & Kalab, M. 1988 Amino acid composition and structure of cheese baked as a pizza ingredient in conventional and microwave ovens. Food Microstructure 7 93–103Google Scholar
Tamime, A. Y., Kalab, M., Davies, G. & Younis, M. F. 1990 Microstructurc and firmness of processed cheese manufactured from cheddar cheese and skim milk powder cheese base. Food Structure 9 23–37Google Scholar
Walstra, P. & Jenness, R. 1984 Dairy Chemistry and Physics. New York: John Wiley & SonsGoogle Scholar