Results 331 to 340 of about 4,182,075 (340)

Cryostat Frozen Sections *

2019
Joseph Kovi, M.D. Hung Dinh Duong
openaire   +1 more source

Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough

Journal of Food Engineering, 2012
Jordane Jasniewski, Pablo D Ribotta
exaly  

Effect of degree of substitution of carboxymethyl cellulose sodium on the state of water, rheological and baking performance of frozen bread dough

Food Hydrocolloids, 2018
exaly  

Frozen section.

Mayo Clinic proceedings, 1981
openaire   +1 more source

“Frozen Section Sonnet”

Human Pathology, 2013
openaire   +1 more source

Effect of hydroxypropylmethylcellulose on transition of water status and physicochemical properties of wheat gluten upon frozen storage

Food Hydrocolloids, 2017
exaly  

FROZEN SECTION TECHNIQUE

Journal of the Royal Microscopical Society, 1930
openaire   +1 more source

Deterioration mechanisms and quality improvement methods in frozen dough: An updated review

Trends in Food Science and Technology
Xueming Xu, Dan Xu
exaly  

Frozen brain sections.

The Journal of medical laboratory technology, 2000
openaire   +1 more source

Frozen-Hydrated Sections

1980
openaire   +1 more source