Introduction

Oct 9, 2016 by in GENERAL Comments Off on Introduction

Fig. 1.1 A flowchart of various preparation steps for light microscopy (LM), fluorescence microscopy (FM), transmission electron microscopy (TEM), and scanning electron microscopy (SEM). The perfusion – (a) or immersion-…

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Technical Merits with “IVCT”

Oct 9, 2016 by in GENERAL Comments Off on Technical Merits with “IVCT”

© Springer Japan 2016Shinichi Ohno, Nobuhiko Ohno and Nobuo Terada (eds.)In Vivo Cryotechnique in Biomedical Research and Application for Bioimaging of Living Animal Organs10.1007/978-4-431-55723-4_4 4. Technical Merits with “IVCT” Shinichi Ohno1   (1) Department of Anatomy and Molecular…

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Chemistry and Technology of Ready-to-Eat Vegetable Foods

Oct 7, 2016 by in GENERAL Comments Off on Chemistry and Technology of Ready-to-Eat Vegetable Foods

© The Author(s) 2016Arpan Bhagat, Giorgia Caruso, Maria Micali and Salvatore ParisiFoods of Non-Animal OriginSpringerBriefs in Molecular Science10.1007/978-3-319-25649-8_3 3. Chemistry and Technology of Ready-to-Eat Vegetable Foods Giorgia Caruso1   and Salvatore Parisi2   (1) Palermo, Italy (2) Palermo, Italy    …

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Clostridium Botulinum and C. perfringens in Vegetable Foods: Chemistry of Related Toxins

Oct 7, 2016 by in GENERAL Comments Off on Clostridium Botulinum and C. perfringens in Vegetable Foods: Chemistry of Related Toxins

© The Author(s) 2016Arpan Bhagat, Giorgia Caruso, Maria Micali and Salvatore ParisiFoods of Non-Animal OriginSpringerBriefs in Molecular Science10.1007/978-3-319-25649-8_2 2.  Clostridium Botulinum and C. perfringens in Vegetable Foods: Chemistry of Related Toxins Maria Micali1   (1) Santa Margherita Marina,…

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