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Microstructure of Atlantic mackerel after storage at 4 °C and 0 °C observed <t>by</t> <t>cryo-scanning</t> eletron microscopy (Cryo–SEM) with ( a ) 10 k× and ( b ) 30 k×.
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Microstructure of Atlantic mackerel after storage at 4 °C and 0 °C observed <t>by</t> <t>cryo-scanning</t> eletron microscopy (Cryo–SEM) with ( a ) 10 k× and ( b ) 30 k×.
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Microstructure of Atlantic mackerel after storage at 4 °C and 0 °C observed <t>by</t> <t>cryo-scanning</t> eletron microscopy (Cryo–SEM) with ( a ) 10 k× and ( b ) 30 k×.
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Microstructure of Atlantic mackerel after storage at 4 °C and 0 °C observed <t>by</t> <t>cryo-scanning</t> eletron microscopy (Cryo–SEM) with ( a ) 10 k× and ( b ) 30 k×.
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Microstructure of Atlantic mackerel after storage at 4 °C and 0 °C observed <t>by</t> <t>cryo-scanning</t> eletron microscopy (Cryo–SEM) with ( a ) 10 k× and ( b ) 30 k×.
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Microstructure of Atlantic mackerel after storage at 4 °C and 0 °C observed <t>by</t> <t>cryo-scanning</t> eletron microscopy (Cryo–SEM) with ( a ) 10 k× and ( b ) 30 k×.
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Microstructure of Atlantic mackerel after storage at 4 °C and 0 °C observed <t>by</t> <t>cryo-scanning</t> eletron microscopy (Cryo–SEM) with ( a ) 10 k× and ( b ) 30 k×.
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Microstructure of Atlantic mackerel after storage at 4 °C and 0 °C observed <t>by</t> <t>cryo-scanning</t> eletron microscopy (Cryo–SEM) with ( a ) 10 k× and ( b ) 30 k×.
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Microstructure of Atlantic mackerel after storage at 4 °C and 0 °C observed <t>by</t> <t>cryo-scanning</t> eletron microscopy (Cryo–SEM) with ( a ) 10 k× and ( b ) 30 k×.
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Microstructure of Atlantic mackerel after storage at 4 °C and 0 °C observed <t>by</t> <t>cryo-scanning</t> eletron microscopy (Cryo–SEM) with ( a ) 10 k× and ( b ) 30 k×.
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Microstructure of Atlantic mackerel after storage at 4 °C and 0 °C observed <t>by</t> <t>cryo-scanning</t> eletron microscopy (Cryo–SEM) with ( a ) 10 k× and ( b ) 30 k×.
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Image Search Results


Microstructure of Atlantic mackerel after storage at 4 °C and 0 °C observed by cryo-scanning eletron microscopy (Cryo–SEM) with ( a ) 10 k× and ( b ) 30 k×.

Journal: Foods

Article Title: Influence of Refrigerated Storage on Water Status, Protein Oxidation, Microstructure, and Physicochemical Qualities of Atlantic Mackerel ( Scomber scombrus )

doi: 10.3390/foods10020214

Figure Lengend Snippet: Microstructure of Atlantic mackerel after storage at 4 °C and 0 °C observed by cryo-scanning eletron microscopy (Cryo–SEM) with ( a ) 10 k× and ( b ) 30 k×.

Article Snippet: Samples with different storage times were cut into 2.0 mm × 2.0 mm × 5.0 mm pieces for microstructural analysis using cryo-scanning electron microscopy (SU8010/PP3010T, Hitachi, Tokyo, Japan).

Techniques: Microscopy