Mozzarella cheese as viewed by SEM after fat globules have been removed from the protein matrix leaving void spaces. Mozzarella cheese is created by stretching the curd, giving the cheese a "fibrous" structure. This image shows a longitudinal slice. Crystals of natural calcium phosphate are near the bottom margin. (Enhanced SEM, microscope magnification: 500x, image width: 184 micrometers, bar: 20 micrometers)
| px | px | dpi | = | cm | x | cm | = | MB |
Details
Creative#:
TOP22223352
Source:
達志影像
Authorization Type:
RM
Release Information:
須由TPG 完整授權
Model Release:
N/A
Property Release:
No
Right to Privacy:
No
Same folder images:
mozzarellacheesecheesecheesesproteinmatrixvoidspacevoidspacescheesevoidspacecheesevoidspacescurdcurdsnaturalcalciumphosphatenaturalcalciumphosphatescalciumphosphatecalciumphosphatescalciumphosphatesphosphatecalciumcrystalcalciumcrystalsphosphatecrystalphosphatecrystalsfoodchemistrydairydairyproductdairyproductssemsemsscanningelectronmicroscopymicroscopyscanningelectronmicrographscanningelectronmicrographs
calciumcalciumcalciumcalciumcalciumcalciumcalciumcheesecheesecheesecheesecheeseschemistrycrystalcrystalcrystalscrystalscurdcurdsdairydairydairyelectronelectronelectronfoodmatrixmicrographmicrographsmicroscopymicroscopymozzarellanaturalnaturalphosphatephosphatephosphatephosphatephosphatephosphatesphosphatesphosphatesproductproductsproteinscanningscanningscanningsemsemsspacespacespacesspacesvoidvoidvoidvoid
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