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) | |
Licence : | Droits gérés |
Crédit: | Science Photo Library / SciMAT |
Taille de l’image : | 2564 px × 2383 px |
Model Release : | Non requis |
Property Release : | Non requis |
Restrictions : |
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