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downloading references 10 and 11 ''Food Structure'' was a peer-reviewed scientific journal which specialized in electron microscopy of foods, feeds, and their ingredients in addition to other methods of structural research including all kinds of optical microscopy. It was printed on glossy paper to ensure high quality of micrographs. == History == ''Food Structure'' was established in 1982 by Scanning Electron Microscopy, Inc. (Chicago) as ''Food Microstructure'' and published biannually. The title was changed to ''Food Structure'' in 1990 and the journal was published quarterly. The editor-in-chief was Miloslav Kaláb (at the time: Agriculture and Agri-Food Canada).〔(【引用サイトリンク】title=Miloš Kaláb biography )〕 Reviewers' names (minimum 3 per manuscript) were revealed to the authors, who responded in a ''Discussion with the Reviewers'', published at the end of each paper. The journal was discontinued abruptly at the end of 1993 and the publisher (renamed ''Scanning Microscopy International'') discontinued all operations several years later.〔(【引用サイトリンク】title=Scanning Microscopy - Cells and Materials )〕 Manuscripts already accepted for publication were published in ''LWT - Food Science and Technology'', which had included Kaláb in their editorial board. Before he died on March 18, 2015, Om Johari〔(【引用サイトリンク】title=Remembering Om Johari )〕 declared in writing as the publisher and copyright holder his desire that everything he had published be made freely available. D. J. McMahon〔(【引用サイトリンク】 title=Donald J. McMahon )〕 has fulfilled his desire by digitizing the journal and placing all papers in PDF format on the Internet.〔(【引用サイトリンク】title=Utah State University )〕 The Tables of Contents〔(【引用サイトリンク】title=Tables of Contents )〕 are also available. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Food Structure」の詳細全文を読む スポンサード リンク
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