https://www.selleckchem.com/products/SGI-1776.html
The aim of the research was to verify the necessity of secondary fixation with osmium tetroxide in various types of meat products and evaluation of structural changes of products using different fixation procedures. The material for the study consisted of 11 types of meat products that were analyzed using a scanning electron microscope (SEM) with two different methods of chemical fixation. The first method included the usual processing of biological samples glutaraldehyde primary fixation, the use of a buffer, secondary fixation by osm
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