Unit D 3.2.1-6 Lipid Crystalline Characterization,Basic Protocole

HERRERA MARIA LIDIA; HARTEL RICHARD W

Current Protocols in Food Analytical Chemistry

John Wiley & sons, Inc

Lugar: New York; Año: 2001; p. 1 - 10

The structure (eg, number, size, distribution) of fat crystals is difficult to analyze by commonmicroscopy techniques (ie, electron, polarized light), due to their dense and interconnected network. The confocal laser scanning microscopy was used to describe crystals structure.