Běhalová, H.; Tremlová, B.; Kalčáková, L.; Pospiech, M.; Dordevic, D.
Assessment of the Effect of Secondary Fixation on the Structure of Meat Products Prepared for Scanning Electron Microscopy. Foods 2020, 9, 487.
https://doi.org/10.3390/foods9040487
AMA Style
Běhalová H, Tremlová B, Kalčáková L, Pospiech M, Dordevic D.
Assessment of the Effect of Secondary Fixation on the Structure of Meat Products Prepared for Scanning Electron Microscopy. Foods. 2020; 9(4):487.
https://doi.org/10.3390/foods9040487
Chicago/Turabian Style
Běhalová, Hana, Bohuslava Tremlová, Ludmila Kalčáková, Matej Pospiech, and Dani Dordevic.
2020. "Assessment of the Effect of Secondary Fixation on the Structure of Meat Products Prepared for Scanning Electron Microscopy" Foods 9, no. 4: 487.
https://doi.org/10.3390/foods9040487
APA Style
Běhalová, H., Tremlová, B., Kalčáková, L., Pospiech, M., & Dordevic, D.
(2020). Assessment of the Effect of Secondary Fixation on the Structure of Meat Products Prepared for Scanning Electron Microscopy. Foods, 9(4), 487.
https://doi.org/10.3390/foods9040487