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Fibrous Structure in Cheese Curd (1958)

KING, N. ; CZULAK, J.

[s.l.] : Nature Publishing Group

Nature 181 (1958), S. 113-114

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ISSN: 1476-4687

Source: Nature Archives 1869 - 2009

Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics

Notes: [Auszug] Microscopic examination by fluorescence methods of sections of the curd cut parallel to the direction of flow shows a network of long casein fibrils of a minimum thickness of 0-l[x. The picture at a magnification of about 1,400 resembles that of coagulated blood fibrin as shown in the electron ...

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1038/181113b0

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